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Modern Pastry and Plated Dessert Techniques
Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.
- Author
- BC Cook Articulation Committee
- Publisher
- BC Campus
- Source
- LibreTexts
- License
- CC BY
- Language
- EN
Contents· 16 sections
- 01: Scientific Principles and Techniques Used in Modern Pastry
- 1.01: Coagulation
- 1.02: Gelatinization
- 1.03: Crystallization
- 1.04: Molecular Gastronomy Techniques That May Be Used in the Pastry Shop
- 1.05: Low-temperature and sous-vide cooking in the pastry shop
- 1.06: Activities
- 02: Plated Desserts
- 2.01: Plan Dessert Plating
- 03: Dessert Garnishes and Sauces
- 3.01: Garnishes
- 3.02: Dessert Sauces
- 04: Dessert Presentation
- 4.01: Design Principles for Plating Food
- 4.02: Prepare and Plan Dessert Menus
- 4.03: Activities