(Download) Vocational e-Books: Bakery and Confectionery

(Download) Vocational e-Books: Bakery and Confectionery

CHAPTER–1: INTRODUCTION TO CONFECTIONERY

  • Unit Overview & Description
  • Introduction to Confectionery
  • Scope of Confectionery
  • Confectionery Terms
  • Small and Large Equipment used in Confectionery

CHAPTER–2: ROLE OF RAW MATERIAL USED IN CONFECTIONERY

  • Unit Overview & Description
  • Introduction to Role of Raw Materials used in Confectionery
  • Essential Ingredients for Cake
  • Optional Ingredients for Cake
  • Storage of Raw Materials

CHAPTER–3: MOISTENING AGENTS

  • Unit Overview & Description
  • Introduction to Moistening Agents
  • Milk
  • Eggs
  • Water

CHAPTER–4: FATS AND OILS

Unit Overview & Description
Introduction to Fats and Oils
Composition of Fats and Oils
Functions, Types and Storage of Fats and Oil in Confectionery

CHAPTER–5: LEAVENING AGENTS

  • Unit Overview & Description
  • Introduction to Leavening Agents
  • Importance of Leavening Agents
  • Types of Leavening/Areration

CHAPTER–6: CAKE MAKING METHODS

  • Unit Overview & Description
  • Introduction to Cake Making Methods
  • Sugar Batter Method
  • Flour Batter Method
  • Genoise /Sponge Method
  • All in one Blending Method

 

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Courtesy: CBSE