Overview:Frozen Desserts - It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, andFrozen Dessertsprovides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen dessertsingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavorsequipment including churning machines, production equipment, and storage and serving containers essentials on storage, sanitation, and production and serving techniques Recipe chapters cover: Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbetNon-Dairy Desserts, which include sorbet and granitesAerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

This book is on page /88f0ff300130a9332bf7ee8997e69000/book/1603725710-9780470118665. It was written by the following authors: The Culinary Institute of America (CIA), Francisco J. Migoya. Book Frozen Desserts, which can be read online, published by the company: John Wiley & Sons Inc. Other books on similar topics can be found in sections: Drink, Food. The book was published on 2008-08-22 00:00:00. It has 448 pages and is published in Hardback format and weight 1760 g. File for download Frozen Desserts has PDF format and is called frozen-desserts.pdf. Other books you can download below. Our nottedeiricercatoriaq.it site is not responsible for the content of PDF files.


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