Pastry Bakery Edisi 108
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Pastry Bakery Edisi 108
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Author : Pertiwi Mediasindo , PT
language : id
Publisher: PT. PERTIWI MEDIASINDO
Release Date :
Pastry Bakery Edisi 108 written by Pertiwi Mediasindo , PT and has been published by PT. PERTIWI MEDIASINDO this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Bercerita soal cake memang tak ada habisnya. Mulai dari tips dan trik pembuatan hingga beragam kreasi yang bisa diciptakan dari sebuah resep cake dasar. Kreativitas kita ditantang untuk membuat sesuatu yang baru dan bisa disukai oleh lidah pembeli. Kadang kita berpikir adanya unsur keberuntungan. Beruntung saja tidak cukup, harus didukung dengan kreasi dan rasa yang benar-benar menarik, unik serta enak. contoh yang paling mudah adalah Karen Carlott a, otak dari beragam cake dengan selera Nusantara dan mampu jadi Viral dan dibicarakan di berbagai media sosial, serta kreasinya dicontek oleh banyak orang. Berani berkreasi dan memiliki kenangan akan citarasa lokal dan hasrat untuk menduplikasinya dengan cara yang unik dan berbeda menjadi kunci kesuksesan Karen sejauh ini. Pada edisi kali ini, Pastry & Bakery mengajak Chef muda berbakat, Nathan Christian untuk membuat cake dengan cita rasa Indonesia.Chef Nathan memperkenalkan Cake Tiwul. Jajanan kampung yang terbuat dari bahan dasar singkong menjadi inspirasi Chef Nathan dalam pound cake dengan rasa tiwul yang manis dan legit. Tantangan tidak hanya untuk Chef Nathan saja, namun kami juga menantang Anda pembaca Pastry & Bakery untuk membuat kreasi cake yang menarik dengan paduan rasa kudapan tradisional khas Indonesia. Jangan takut untuk kreatif, karena kreativitas adalah pelumas bagi roda kita untuk terus maju dan melaju. Salam,
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06
Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-06 with Cooking categories.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Pastry Bakery Edisi 103
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Author : Pertiwi Mediasindo , PT
language : id
Publisher: PT. PERTIWI MEDIASINDO
Release Date :
Pastry Bakery Edisi 103 written by Pertiwi Mediasindo , PT and has been published by PT. PERTIWI MEDIASINDO this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Apa kabar pembaca Pastry&Bakery, Tak letih bagi para pelaku bisnis makanan dan minuman untuk berkreasi menghasilkan produk-produk terbaik untuk ditawarkan kepada konsumennya. Berbagai produk klasik hingga kreasi terbaru dengan paduan berbagai bahan disajikan untuk menarik konsumen. Tak hanya tampilan yang diutamakan, tapi juga segi rasa menjadi salah satu daya tarik. Konsumen juga berubah, selain memiliki konsumen yang fanatik atau sudah kenal dengan produk, makin banyak tumbuh konsumen baru dari generasi milenial. Generasi milenial makin tahu banyak info, karena sudah terbiasa terpapar dengan mudahnya mencari informasi, namun mereka juga salah satu konsumen yang loyal dan mampu merekomendasikan suatu produk karena merasa puas. Sebagai pelaku bisnis makanan dan minuman, terutama jika berbasiskan toko online, melek teknologi adalah salah satu syarat untuk bisa maju dan menguasai konsumen generasi milenial. Update dengan hal-hal yang sedang trendy, juga tidak takut menawarkan sesuatu yang baru. Belum pernah bosan saya menekankan bahwa salah satu kunci sukses dalam menjual produk makanan atau minuman adalah menjaga rasa sekaligus menjaga mutu, selain mengedepankan sesuatu hal yang trendy. Produk akan selalu berubah, namun jika memiliki ingatan akan mutu yang baik, akan membuat merek kita akan tetap dikenal dan selalu direkomendasikan dari masa ke masa. Selamat berkarya. Salam,
The Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1996
The Professional Pastry Chef written by Bo Friberg and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Desserts categories.
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
Food And Beverage Cost Control
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2019-09-04
Food And Beverage Cost Control written by Lea R. Dopson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-04 with Technology & Engineering categories.
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
How Baking Works
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Author : Paula I. Figoni
language : en
Publisher: John Wiley & Sons
Release Date : 2010-11-09
How Baking Works written by Paula I. Figoni and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-09 with Cooking categories.
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Ice Cream
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Author : H Douglas Goff
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-01-17
Ice Cream written by H Douglas Goff and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-17 with Technology & Engineering categories.
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Introduction To Management Science With Spreadsheets
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Author : William J. Stevenson
language : en
Publisher: Irwin/McGraw-Hill
Release Date : 2007
Introduction To Management Science With Spreadsheets written by William J. Stevenson and has been published by Irwin/McGraw-Hill this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with CD-ROMs categories.
This text combines the market leading writing and presentation skills of Bill Stevenson with integrated, thorough, Excel modeling from Ceyhun Ozgur. Professor Ozgur teaches Management Science, Operations, and Statistics using Excel, at the undergrad and MBA levels at Valparaiso University --and Ozgur developed and tested all examples, problems and cases with his students. The authors have written this text for students who have no significant mathematics training and only the most elementary experience with Excel.
Fennema S Food Chemistry
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Author : Srinivasan Damodaran
language : en
Publisher: CRC Press
Release Date : 2017-05-25
Fennema S Food Chemistry written by Srinivasan Damodaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with Medical categories.
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.