Modern Pastry and Plated Dessert Techniques. / The BC Cook Articulation Committee.

The BC Cook Articulation Committee. autores

Modern Pastry and Plated Dessert Techniques. / The BC Cook Articulation Committee.

Victoria, B.C.

Cocina

Postres

Tecnicas

The world of pastry and plated desserts has changed immensely over the last few decades. Once the realm of cake slices and French pastries, now the modern pastry kitchen finds itself immersed in modern techniques, new flavour combinations, and a desire to introduce traditionally savoury elements into the dessert plate. In this book we will look at the techniques that are becoming commonplace and explore the principles behind designing and plating modern desserts.
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 therefore can be used to support a wide variety of programs that offer training in food service skills. (apartados del texto)

https://opentextbc.ca/modernpastryandplateddesserts/

2015

• Wendy Anderson,
• Martin Barnett,
• David Bensmiller,
• Fionna Chong,
• Ron Christian,
• Darren Clay,
• Tim Curnow,
• Corey Davison,
• Michael French,
• Rita Gower,
• Dennis Green,
• Linda Halingten,
• Ken Harper,
• Ken Jakes,
• Kimberly Johnstone,
• Zito Kare,
• Stuart Klassen,
• Philip Lie,
• Christine Lilyholm,
• Tobias Macdonald,
• Robyn Mitz,
• Gilbert Noussitou,
• Harry Pringle,
• Tony Rechsteiner,
• Debbie Shore,
• Ysabel Sukic,
• Brad Vennard,
• Luzia Zemp,

Modern Pastry and Plated Dessert Techniques by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, e

Otros libros en la serieincluyen:
• Food Safety, Sanitation, and Personal Hygiene
• Working in the Food Service Industry
• Workplace Safety in the Food Service Industry
• Meat Cutting and Processing
• Human Resources in the Food Service and Hospitality Industry
• Nutrition and Labelling for the Canadian Baker
• Understanding Ingredients for the Canadian Baker
• Basic Kitchen and Food Service Management

pdf

Ingles.

Libro Digital.

9781775352433

Inglaterra

2012