Introduction There are a number of different pastries and each is made by using different equipment and tools and we will look at that in this assignment. We will also look at how the different methods used to make each pastry and the different ingredients needed to produce the final product. There are many other aspects we will consider in the assignment for example why a certain pastry uses certain ratios and many other things. Question1 List of all essential equipment and utensils for preparation of each product: Pastry Products Equipment Tools Short or sweet paste Quarter sheet pan, conventional oven, fridge Knives, measuring cups, measuring spoons, pastry brushes, scale, sift, rolling pin, timer, bowl, and cooling …show more content…
Unroll second pastry sheet still on it's film and fold in half along its length then With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5cm.Brush border of base pastry with beaten egg. Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry. Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it. Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking. Cornets In a refrigerator, chill a mixing bowl, butter and 1/4-cup lard for 30 minutes. Sift two cups flour and 1/4 tsp. salt into the chilled mixing bowl. Cut the chilled butter and lard into small cubes and add them to the flour. Mix the flour, butter and lard until it becomes crumbs. Pour 5 tbsp. iced water into the mix and shape into a ball. Add more water 1 tsp. at a time if the dough fails to adhere into
The baker will start by melting the one stick of butter in the oven safe dish. Take the paper off of the stick butter and place the stick of butter in the oven safe dish, then place the oven safe dish in the preheated oven until butter is melted, after the butter is melted put on oven mitts and remove the oven safe dish from the oven. Now get your measuring cup, measure out one cup of flour, pour the cup of flour in the mixing bowl. Then measure out one cup of milk and pour it in the mixing bowl, next measure out one cup of sugar and pour in mixing bowl. Next get the spoon and mix the ingredients thoroughly until mixed completely. Now pour the mix into oven safe dish on top of the melted butter, and lastly open the large can of peaches with can opener, dump all of the peaches on top of mix in oven safe dish.
Small ruler, key, paper clip, thumb, meter stick, balance scale, wooden block, stone, Millimeter ruler, 50ml graduated cylinder, test tube, water, and eyedropper.
Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
Next, ensemble your vanilla wafers in a large bowl or pan. Lay the cookies in a side to side formation, very close to each other. Be sure to cover the sides of the pan as well.
There are four distribution channels for Claire`s Chocolates: (i) in the cafes; (ii) in the five-star hotel`s restaurant; (iii) in the hotel`s gift shop; and, (iv) in gift shops in a number of tourist areas in
inches). After the initial bread information is gathered, one may commence cutting. Simply slice the entire length of the bread, but do not cut all the way through, to create a hinge effect. The entrée is then ready to be dressed.
Take your knife and carefully cut off the crusts if you or the person you are making the sandwich for does not care for them. Do this by placing the blade of the knife slightly in from the side with the crust and push down to make a clean cut and to seal the edges of the sandwich. Repeat while turning the sandwich until all crusts are off. I prefer to leave the crusts on so I personally skip this step. Place the crusts off to the side to prepare for the next step, cutting the sandwich. This is a way to make the sandwich easier to eat for little kids or just to eat it one handed or if you plan on sharing the sandwich. So if you will be eating it with both hands or you will not be sharing, you may skip this step. Position your knife over the middle of the sandwich and press down firmly and evenly to cut it into two equal halves. You can also position the knife diagonally from one corner to the far corner to cut the sandwich into two even
Cream base – When it comes to decorating cakes, fresh cream can be your best friend. Add castor sugar to a cup of fresh cream and whisk it for a few minutes till the mixture is stiff. You may use a fork to whisk manually, or use an electric or hand mixer. You may also add a couple of teaspoons of vanilla, coffee, chocolate or any other flavour and egg whites to the mixture. To make it colourful, add a few drops of food colouring agents. Alternatively, you may use ready-to-use whipped cream in powder or foam forms. Once you have your cream mixture ready apply it uniformly on your ...
First, you need to get the bread, the peanut butter, jelly, a plate, and a butter knife. Get two pieces of bread out and lay the bread on a plate.
A Swiss army knife with 13 attachments’ including a wire-stripper and a saw and a toothpick and tweezers.
...ow away any empty packages and put the unused ingredients in their proper places. The last step in the finishing process is serving the pie. Once the pie is done, the cook should carefully take it out of the oven and place it on a countertop to allow it to cool. After the pie has cooled, the cook can cut it into pieces and place each piece on a plate. The cook can now place a small mound of whipped cream on top of each piece of pie and serve. The entire cooking process is completed, and the cook now becomes a consumer, feasting on the wonderful delicacy he has created.
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.
Mix everything together by string by hand with a large spoon. Slowly pour the butter and sugar mixture into the melted chocolate. Add the egg and continue stirring and pour the cracks, pieces and put them into a mixture. Continue mixing the cracks, pieces to coat them completely with chocolate.
Afterwards, I measured the amount I needed for each ingredient then put into separate containers. Then I had to combine all the ingredients together. For all dry powder ingredients, remember to sift them into the mixing bowl or else it will have lumps while mixing it. I first combined all the wet ingredients like butter, oil and eggs together, whisked them into one egg mixture. Then I sift in the dry ingredients, slowly folding them together. Be very careful on this step, mixing it normally will knock all the air bubbles out of the batter and will affect the fluffiness of the cake. Spray or lightly brush the sides of the cake mold with butter preventing the cake to stick after taking out of the oven. I poured the cake batter into the cake mold and put into the preheated oven. Baking time will differ between recipes, make sure to have the correct time or else the cake will burn. After the cake is done, I took it out and left in on a cooling rack to let it cool down before combining the layers