About the Book
A Detailed Manual for Food Service Operations
A comprehensive guide to frozen desserts includes 200 savoury food ideas as well as advice on how to create recipes for ice cream, gelato, sorbet, and sherbet.
Any serious pastry chef must have a thorough understanding of the creation of frozen desserts, and Frozen Desserts gives them all the fundamental knowledge they require.
The history and development of frozen desserts, as well as chapters on their ingredients, which include dairy products, sugars, stabilizers, emulsifiers, fruits, and tastes
- tools such as churning machines, production tools, and storage and serving utensils
- fundamentals of manufacturing and serving procedures, sanitation, and storage
Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; are all covered in the recipe chapters.
Desserts that are still frozen but have been aerated, such as mousse souffle parfaits and semifreddos.
Every recipe chapter covers both traditional and contemporary small-batch production methods, fundamental formulas, and both fundamental and sophisticated base recipes. These fundamental recipes are used in the last chapter, "Finished Foods," which demonstrates how to make, plate, garnish, and serve tiny desserts, plated desserts, frozen cakes, and even frozen sides for savoury meals. Beautiful images in full colour are used throughout to illustrate the recipes. Also available for classroom use are an instructor's manual and a companion website.
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