ENGLISH FOR PROFESSIONAL PASTRY 1
This book is especially accomplished for students in pastry department. This book is emphasized on the use of English for pastry. It also involves three of the four skills of the language: Writing, Reading and Speaking.
Pastry is a major type of bakers’ confectionery. It includes many of the various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.
It is considered this book to be suitable for second year student of pastry study. The materials in this book are arranged to be easier to understand.
This book contains all information about history of pastry and equipment which is needed to operate the kitchen pastry. Some coking methods and procedure. In this book also prepare some knowledges about pastry products such as bread and cake includes some dairy products such as milk combined with chocolate. Thus some other interesting products such as biscuit, pudding, ice cream amd cream.