The concept and origin of the first section of pastry
First, the concept of pastry
Second, the origin of cakes
The position and function of cakes in diet in the second quarter
Section 3 Main Flavor Schools of Pastry
First, the formation and characteristics of Beijing-style cakes
Second, the formation and characteristics of Soviet-style cakes
Third, the formation and characteristics of Cantonese pastry
Section 4 Classification and Characteristics of Pastry
First, the classification and characteristics of Chinese cakes
Second, the classification and characteristics of western-style cakes
Chapter II Pastry Making Equipment and Tools
Section 1 pastry making equipment and its use
First of all, the dough mixer
Second, the multifunctional mixer
III. Multifunctional dough pressing machine
Fourth, the oven
Verb (abbreviation for verb) starter box
Six, steamer
Seven, electric baking pan
Eight, crisp machine
Nine, steamed bread machine
X. Cutting and Mixing Machine
Xi。 refining mill
Twelve. Muller
Thirteen, dumpling machine
Fourteen, meat grinder
Fifteen, stuffing mixer
Sixteen, induction cooker
Seventeen, microwave oven
18. Refrigerator
Nineteen. Face to face plan
Twenty stoves
Twenty-one, electric frying furnace
Section 2 Tools for making cakes and their uses
First of all, stove tools
Second, the common tools of face-to-face signing plan
Third, the tools used for pastry molding.
Fourth, other electrical appliances.
Section 3 Use of Equipment and Tools and Precautions
A, the use of equipment and tools and matters needing attention
Second, the maintenance of mechanical equipment
Third, the maintenance of common tools
Chapter III Knowledge of Selection of Common Raw Materials
The first section is made of raw materials: skins.
I. Wheat
Second, rice.
Third, miscellaneous grains
Section 2 stuffing raw materials
First of all, meat
Second, aquatic products.
Third, dry materials.
Fourth, vegetables.
Verb (short for verb) mushroom
Six, beans and bean products
Seven, fruits
Eight, flowers
Nine, freezing agent
Section 3 Seasoning raw materials and auxiliary raw materials
First, edible oil
Second, sugar.
Third, salt.
Fourth, eggs.
Verb (abbreviation of verb) dairy products
Six, soy sauce
Seven, vinegar
Eight, yellow wine
Nine, monosodium glutamate
Pepper
Eleven, curry powder
Twelve, sweet sauce
Thirteen. Brewing
Fourteen Sichuan pepper
Fifteen, star anise
Sixteen. dill
Seventeen, pepper
Eighteen, onion, ginger, garlic
Nineteen. food additives
Twenty, water
Chapter iv pastry stuffing
Section 1 Overview
First, the characteristics of stuffing
Second, the importance of stuffing
Iii. Filling requirements
Fourth, the classification of fillings
The second quarter stuffing making process
First of all, salty stuffing
Second, sweet stuffing
Third, salty and sweet stuffing.
Fourth, the proportion of stuffing
Chapter V Pastry Making Technology
Section 1 Basic Operation Techniques of Pastry Making
First, mix noodles.
Second, knead dough.
Third, rub the strips.
Fourth, the next dose.
V. Tanning
Six, stuffing
Section 2 Forming Technology
Soybean soup
Pineapple and sago soup
Spiced sweet foam
Fried flour
Peanut cheese
Xiaomi mung bean porridge
Sweet eye gel
Coconut jelly pudding
Watermelon jelly
Chapter VI Cooking of Pasta
Chapter VII Classification and Making of Dough
Chapter VIII Banquet Noodle Design
appendix