Differences

This shows you the differences between two versions of the page.

--- mywiki:cooking:private_chef [2025/12/10 16:19] – [Identify Culinary Basics] gshao
+++ mywiki:cooking:private_chef [2025/12/11 17:32] (current) – gshao
@@ Line 36: / Line 36: @@
 ====== Chinese Cuisine ======
+{{:mywiki:cooking:geography_china_cusine.jpg|}}
 ===== Identify Eight Regional Cuisines =====
@@ Line 78: / Line 79: @@
+====== Basic Dessert ======
+===== Key tools and equipment =====
+Tools
+{{:mywiki:cooking:baking_tool1.png|}}
+  * weighting scale, valume measures (spoon/cup/liquid measures), knife(bread knife, paring knife, chef knife)
+  * thermometer, cookware(saute pan, crepe pan), baking trays(sheet pan, loaf pan, cupcake tray, tube pan, silicon modules, tart pan and ring, spring form)
+  * modules, cake rings, mixing bowl,
+{{:mywiki:cooking:baking_tool2.png|}}
+  * hand tool(brush/scrape/spatula/whisk/peeler/zester/scissor), for piping(bags and nozzels), ovens
+  * oven rack, cooling rack, mixer(planetary or hand type)
+Ingredients
+{{:mywiki:cooking:baking_ingredient1.png|}}
+  * Castor sugar (also spelled caster sugar) is a type of very fine granulated white sugar.
+  * Molasses is a thick, dark, sticky syrup that comes from processing sugar cane or sugar beets.
+  *
+{{:mywiki:cooking:baking_ingredient2.png|}}
+  * Gelatin (often spelled gelatine in British English) is a protein made from collagen. It’s used to make liquids set into a jelly or gel.
+===== Classification of Dessert Items =====
+Bread:
+  * Quick breads- scones, cornbread, American muffins
+  * Lean breads- Baguette, country bread, hard-rolls
+  * Enriched breads- Brioche, Pannetone, stollen
+  * Laminated breads- Croissant, Danish
+Pie & Tarts
+  * Cream filling tarts or pies- Pumpkin pie, Pecan pie
+  * Custard and soft pie filling- Blueberry and cream pie,
+  * Fresh fruit tart
+  * •Fruit filling- Apple pie, Tarte Bourdaloue
+  * •Flans – Swiss Apple flan, Flan Parisienne
+  * •Traditional/ specialties- Tarte Tatin, Linzertorte
+Custard and cheese cakes
+  * •Baked custards- Crème caramel, crème brulee
+  * •Stirred custards- Crème Anglaise, crème Patisserie
+  * •Baked cheesecake- New York cheesecake, Japanese Chessecake
+Foundation Pastes
+  * •Choux pastry- Eclairs, churros
+  * •Puff Pastry-Millefeuille, Apple turnovers
+  * •Short crust-Pear tart, Lemon tart, chocolate tart
+===== Fundamentals of baking and pastry =====
+{{:mywiki:cooking:76323szdv2qelawa_wmx5cqjhstqmvunj.jpg|}}
+  * Creaming- Beating ingredients such as fat and sugar, till light and aerated
+  * Blending- Incorporating ingredients until they are evenly combined
+  * Folding-Gently mixing a lighter ingredient such as whipped cream into a heavier ones such as chocolate ganache, to make a light product
+  * Kneading- Folding and pressing dough with hands or machine to develop gluten
+{{:mywiki:cooking:eyy_i83nyseeo2ns_2fpklscapt0u_etd.jpg|}}
+  * Rubbing- Solid fat is cut into dry ingredients
+  * Sifting- the transference of dry ingredients such as flour or ground almond to aerate, separate or remove lumps
+  * Whipping- beating ingredients with the single purpose of aerating. A whisk is employed for whipping or whisking. Example- whipped cream
+===== Serving and storage of pastry and bakery products =====
+{{:mywiki:cooking:y41wjjnvr82iphcg_ide54p_zmgz5xcch.png|}}