'Pastry cream' diaporamas de présentation

Custards, Foams, and Buttercreams

46. Custards, Foams, and Buttercreams. Objective. Recognize the different forms of custards and their uses in the pastry kitchen. Custards. Are thickened with egg products and sometimes starch Some are prepared on the stovetop while others are cooked in the oven. Stirred Custards.

762 views • 72 slides

Section Six Unit 11

Section Six Unit 11. Creams and Custards. Objectives. Define important sanitation and handling procedures for creams and custards Evaluate fluid milk products Describe cooking principles of creams and custards List the cooking steps for creams and custards. Terms to Know.

476 views • 35 slides

Creams , Custards and Puddings

Creams , Custards and Puddings. Contents. Creams , Custards and Puddings -------------------------------------- 1 Contents ---------------------------------------------------------------------- 2 Creams , Custards and Puddings --------------------------------------- 3

263 views • 25 slides

Millefeuille Recipe by Balendra Singh

62 views • 5 slides