‘aged 20 aye 21504 © yo siakey snow atp estdap, Swquayrour ‘ystases Sunddoy Su ‘oye ‘aseq sszed SerpoHOH a se uoyssodwog o1s0g 2480 Au Jo uonisoduo o4eeq atp preszopun oy yueodear st ‘sounsed pure say pease jo sod quasaygp try 0} Uo oF am r0;—q Sa1alS¥d ONY S3xV9 TVOISS¥IO ‘spuon wropour up ssnoapp uatp pu soqnsed pure saspe> uradetp sup uy 2269p Joxpo pu saya ‘uo panos aq um soBuads Kay ope sanmbas eip (ps vst oy w Buredang ideo 0} au0 soyqeus WF se ype SuLieres ‘sau 63H 8 spo jo SPUR SHAD sores Pe pn sass oy Apres —_—_ TWOURBOURA VODABOU POOI PUD GUO IBIS GE ‘ot 21a 69 pInoUs Nok Ye;do4O sy BuIDOR. Hy senyoelqo Bujwiney SalalSvd GNV SAIVDCots ona Fosties._ 321 Base This isthe base of the cake or pastry. It is not necessary for every cake to have a base, but most hhave one. A base serves many purposes such as the following ‘+ Itadds a texture tothe cake. For example, a Black , which is @ soft cake layered with eam and sponge, has a base of sweet from the for soft t wll fall apart + The base prevents the spongy cake to soak up any odd flavours if refigerated on a tay. Cake Thisis the body of the cake. Various types of sponges can be used for this purpose, The most basic of all is Genaese sponge that mde by wing eg ad sar wl Ht and Dl fat and baked until cooked. i can also be used to make sumption; if the cake is too cake. Sometimes other kinds of bases can also be used le eake would have the filling of trafle layered with various kinds of flavoured creams and fil ‘Tho fillings can vary from jams and creams to jelied fruit juices. Sometimes baked custard is also used for filling a contemporary cake, gives an altrative appearance tothe cake forms a cover on the cake and prevents it from drying out dds flavour and texture tothe cake. ‘There can be various kinds of toppings used for the cake. ‘ome cakes are covered only with dusted icing sugar, whereas some are covered with caramelized sugar. Various kinds of ilings sed in cakes and pastries have been covered earlier in Chapter 20 of Food Production Operation. Garnish This s one of the most important parts of a cake or @ pastry that are used to decorate the cake for visual appeal, hence the term, Gamishes can range fiom fresh fruits to chocolate and wel ore. To pspose |taong trl en | rypane reason a “er neste cate aoe | {322_itematonal Cusine ond Food Producton Management sugar garmishes that would complement the favour and texture o important to choose the right kind of garish to finish a cake. Fe cod to garish a dry fruitcake with chocolate garnish or vice Moistening agent The moistening agent i a cake is usually that adds favour as well as moistess to the cake. Each layer of sp with liberal amounts of sugar syrup. This is do add sweetness tothe cake crumbs, whl spending the era [Kind of Bases and Sponges | alle we start dcusing diferent types of ches and pases, ‘an understanding of the various kinds of bases and sponges tha classical cake. Table 111 presents some popular kinds of sponges and bases| for making cakes 11.1. pes of bases used for mating cates and pasties (see als Plate 12) Sponge cakes are usally made with egg, Dour, and sugae and the textre of the baked product slight and air. Ast resemble the texture ofa sponge, its called so. A sponge cake can be various types and the method of preparation difer for each one. | ft is known as Genate sponge. ‘a the most commonly used sponge for cakes and passe. A chocolate epange can be made by Subttating 25 per cet of flour with cocoa powder |S roll "Thisiea very light nd ir sponge made by whipping yolks and egg | while separately with sugar and then folding them together, along hor ad powered ut our ch aon ad cet ange can be made according othe cake or pasty that ‘made using ight lemon. lb rete foc so Sl ‘sponge that s favoured with lemon zest and cou.t21v20) {Lor mpiod mayor, cof aye os. aed nog ae 0 enw pus uss paw a 205 oe Aue ur pam aq ue sony ‘paurego ‘yped ur spon pa An onion sa wsaopay ut spear Ayeouro> = 2 SFR uo ey nou, seqe 0 Sey ae EMO ‘wonder ‘TRLTBBDIOH UBROTOSL HOOT BLD BURNS HUCROUBIA FOE See SSO BIO TEDCokes onc Pests 925 £326 _nientonal Cusine and Food Peducton Management Despina z Y : ‘acquis a reach biscuit that was orginally made in Dax, a | 8 south-western pat of France. I s made by Combining French ‘ering wih powdered bacelnat an almond Hour is en Piped in celesand baked und rp. Itcan be wed ony asabase fh nie cae can be made aint ponge } This ie dscorative sponge and is monly wed fo Unig @ = reer — Sides ofthe cakes. It « moder invention that is made in two age 438 eSeied sages. Suge one involves making a der» paste by combining exe gece Bagggitad hie, for sigan bern eal parts It canbe close gure pigiiiaaé to give designer effects. It is spread on a silicon baking mat oi Ties g28esr se ick to oter surfaces Fees the der pate and thee = bins geigge28 al sponge mix onto the design in'a layer and bake at hgh | olg/aaabe g52245256 veraturs. The resulting sponge gels the desig from dco paste 5 gidde Sqghdei ig printed on the sponge. The sponge is made by whipping up egg. s ge28 qeisaiia et sugar. Mixture of four and almond powder is folded in 8 agia3 Baseeiziie | whipped meringue, Lary, meted bute soled in B| [@3a23 fEtestLig | the baer pend over the bling mat wh esis made 3 | pin [SgeEaii ha | wih dopa nen 3 at ekae jedabadede al paseo fy pty ofen aed a a base or making aks aE PEES \2y3 852288 and puss. The amos Napa gtout are made by Isyering g Sa,422 gig beysde tate pull pay (ale fl sere wih whipped pice | ted ale botigs PEvaS SESS he pl pay awed as befor many ober cass §)E| S222 325 siuig*s iy aah hae Te) rT e) \iisisgt? | gulls tal sponge | sponge is made by creaming buter and condensed milk unt ight car gibaws 5 tol fy. bing oe an od wari a $| |abbbgent aisghadiss | | ino the mitre and the sponges baked wt cook & Pesgua brevis ltiveiaae 5 Clasioa Cake io) dpeieet eed ijaureedie Kinds of Classical Cakes 3 Eee ere esate. Now that we have learnt about the various kinds of bases that can be layered with different «|e i234 seine Pal re ‘kinds of creams and fillings to make some of the most popular cakes and pastries around = aS33Q° 845 B35) s 5238 ae8 the world, Some popular classical cakes and pastries are discussed in Table 11.2 It should o ey Bare 2a24/S2ce 38828 be understood that each eake ean also be served a8 a pasty. Though pares can be a ii bec ts eca|s iets oie referred to as smaller or individual cakes, there are certain pastries that are prepared only aa PS Pedi dsl sis od oP tsa andy ee cae Ao cael pier adapted spt auihdiinnal ote are served as they are and not made into cakes. ae gegqeeigaese 113. The ed as they are and not made into cakes aygidi FUIBL Kinds of Classical Pasties aes ieqegiid 322i ‘The word pastry is derived from the word paste. Various kinds of pastes are used in the aiyecati aaas baateid ge pastry kitchen either to make bases for cakes, as discussed in Table 11.2 ot for creating PEeaceEs boaele nL gee: Indigenous dese called pases, There ta thin ie of ference between cake pepe) |p fhilue, and a pastry. All cakes when presented in a miniature form can be classified as pastries, ie HF aga $ nisi cee geabas However, there ae certain pastries that are only prepared ancl served a pasties and not qguetlial P23gbeseslegez? ‘as cakes. Varios kinds of classical pastries are described in Table 11.3. Bessie ss SESS EEGAE SE PERS{328 _rveatonal Cusine and Food Precuction Management Cokes ond Pasties 327 crap zoxpeayv 27939 & pos st spidqoct v som uepuog oo Sou stan uy padid st syoooyy “don fap. uo. pomod =} suepuos tea conn Jaye wre f00H, 20 up at ng uo Fp ILL "oUIp pin pereso>9p are ep wos9 padding jo Le ‘pe doy uo aed or 96H FH, sooq> seq “don pue Sop np fe enon; uinara pad. pi possaon Oe 3H, pre tao pure Bn yp payoos aq prooue ony “sae nos oen ose sods autos oY open pur sci arejoooy> ump poddowp fmm paddy’ yay, im posoker ste HLL fds on ‘eajoar 0} pasn st noni spray tye pamnonny drake Jang dor vo and st arom arejoooKp Jo 98 © pu 1h “Sax s9n0 so ung peoids | arf roopde poe aymomg aured some poyeq Jo sng sey Aes aE HL, >ribnpraysapontanaieg cumonn ar 463 sp memo, | ar otas may y0 ssa50) 2 suseaudas syed og) Jo 2908 Sradée ayy HON Pee, aay 20) enous et Uy. “kammra9 Jo woes vgEHS aq wos sowe> “sedod Aon sy Tp “OD LL rupee PORE suode pasanboop sep Su -sodxe panioe pe tedious ‘im paranoa st ang ysrune spjeopred ou Sey 249 YL, caf ooude pi pautof are sreq afirods 2 38g pay OUI LL sedge ‘gy posanoa pus tm 20088 ‘de 30 dja. 349 nH 39400 oo 01 pourof are sorenbs aso, “adeys azenbs Jo seq ft n> are erp seBuods mew parnoyo> mom pre dyord use ape 289 ST, eg RY soy yt LT fo} mowed sf sn0}09 ad poe moypk pazanborp, Truonipen sey Huaquang 0 song a oF THOPIA ee ‘mp Jo afro af Jo 10 “tog Ur pgs pareaD w2eq any or pananed 5 6 SL, Boquonag, TED, mn aStods pare ore sorry prow spon pogprand af pe 3a no 820}94 POIEED 24 PIONS ‘ye auy SOINUREE 2 30) 2.081 ¥ peed pe san Bio rpew pong st qe om pe 21:0) ah Jo doy Uo uot "sey S809 Siu wu pais sv ame sds a, Se oot 19 pu porn st \op at, seh 09, dou 40 wef seuan> pana Peay su id peu ML area (p09) zt eae, jm» wo poor per seeing ‘una g 0 payors ySeop ou, ‘ne ap fo 2609249 SU105 sup ee jun 30 synuyur 0 20} HP oF yal puE > wows, yp pornasey st aE repaod yaojozey pur oT, gu Apysi 3 Surnqures pie <0 api mine pow soung Suman Aq pared aud st-Ansed eauoys V_ sm sapyo om Jo 240 st yf ubssap vse 10 ‘yoo se nye st pA ve aes st ozury “mney 39 Aap zur o4p ut Susi sy Sey yenp ae} snourey 98831 | | 2uo1 287 | snug 280d axou yo posure? por aye an J ssp ap a0 pads st rma poddiga jo piss y 29 om 30 9p 94), fo svebuy addode Suues 0 &q payeseaop 9 oye ot, ‘amar pamoweg um poddoy pue unas oq) uo Dplueane aae say oStuods Diopy vdnace aefns) amon ‘ey tun aye peuaytors pur oseq op wo. patunsse fre eaafuly aftods Jo 206] raeas3 poddig paunosmy um yen pot 299 OAL “Gnake is pamonwycane ‘bm ponoystour st qe Ot, ‘Mono oy ws Bune 205 oq zene Bay eps orem vuomp pee sodey aoduy uh sen usyeg om 01 U0 padi Stang, NOY pw seojjuse> ays i super pau, wo aan pe Syersedoe © moy o} pasiussm | susat pry rynog us mbino sede yon apex ‘utes aqejoaog? “tnves> | are Axed sma wou ape | ptom (puss ¥ tO!) #909 eqeuzeS pun ‘aedjemns | Aneed pamoauy aflueo | sajoroiyond gems “onpm Jo suey yy OTE Puan ‘gum apeus sasou ‘eins unds | se ype sayy swowes epy | don a qed toons | rendod Sian Ps} st ‘Wyn poysuarsl sage aay | pot an ue> saroseond acy | put yo ameq © rey 2 OH ee) ‘Paap HN 3p PE doy xp uo pouaqioours pow _ | pg sr armas ae 95904 | qos pure spnow | Sursrowoy ayy, “dna sins fo pamod a azmpaus sup | yum pousytous pu a 1940 : ppuv sur ogy or poppe) pooeyd st aduods 0.204) Sr ounejes 2. yefo00y> | Jowpoue pue afuods ogy uo aS ‘Souiog ‘say say Aue jo| pearde sy ump 98004 ‘aoqnf pu joe ee apne ay | oy -aStods pm POU “noxey dae ypin Pounoasy | tp pou padsye Huy que ope ou, “seaorp | ey paredoad fy oye ATL, Taman que popjoj Pus suns | “dade acne ye passions une ‘gus padding ame sj 3g | sr 3euq ayy ut pasn aBuode | yo doy oyp yma prnouw v ut ‘asoatp umes wana 20 | ayy, ‘anus wana 30 | 390 sf qe amp “oD aeNOD samy yy | Guodian eegdrapepia se | ononbiocr nouedef se ypne| payeg ay STUN “=e9="p oysruns pus oa ynaye ips | ons ataup tivas>jo.Aetma |soreq seine am ome vED | Kara ¥ wo eeKIOD FP [Parosoo sf 3 “Aqeaonypeay| © sn Aq apeus s} emp ama | 2u0 ang "3Buods seeoueD | amexey Kuve qloottse sey ‘ex jo Aiouea ¥ uf pays | xan asap means we api [yo aseq rey ATeUORIPER | aye tung mpodod ey {382_Intematanal Culsne and aed Production Management sai oq we xe assoc ae | petty Atensn Hf aye> am, [RD SS PAIN. SLL ye? ree Pa eaaET aD aan Side pas oe Raa oMED (emu09) 2°11 rae lonu00) st0g se asaya sadepeia op stp pom Soup teen emma oy paopaap. rw. orp 2 or or sean ea PIS Gp ore, ee Patsdoun 9) adios | Soin porque Seopmor se oven cy op 905 | npoyeg pax prac nn on | 9 Prhon”stous amon mag paseo | oy aves oy ROG a | Nip we pur Be sein | eo sy Jo. wanes ‘tuning pourense nor | on em soo eqn atop Cotes ond Pasties 331 ~ 2#29 pore SUL poyeg pur arog | many sty IDEN papoutea | spe spun pozyomen> pow oi im pt S| soy posno we > | rae scars ys pose 1 Des akpanws say pase, | evey urea ioe pet ume sna yr pe Soy | you oye. sebag>. po | ye so acry aA eo «| pomnp panics a oe 241 | Ke axey rou top ame LL | am) MgO OTE ye) Po = : STE pags por Apo ope yt BORE POPES of) pe poppe st amy rmoooapesmine ay eas paw ei yo 2anpqus oxy OD ‘sma pay pausop otp 138 : ou pypan atzaosq amp Poe umpeay agus oy yet prow Sddryn me pada ‘re omnes yor mq ‘spoon parm az | ay{e20u9 304 pe uMID Ini pov bg ooo oy apse | a1 wren wpe pored oq | rd pur song) yn Supe | ue> pe oor mis coTe oa | owas one anton | 30 s 9-99 # pew P4009 yj azusot ap sapoop ne | uaaenag yeywonHOs 3 Be, one sea we pny aymooonp ypin_ pare | Buyooysouer xe mye eo ath | manda aos) afoy snbre | -o204> axp TD © 111 “OO6L rao> 9 s9usqauior We> Ym | jo aemirat pny ype si | por Suna oq| soossap yo | Keo ut wouotwy ut poye as Supe pim parsnp ‘ure | “posofey 0 poly 104 s Pue | ep MOAT 30] por etA | BO stUNOSG TUTE OX panes oq. ied apf seGy,| HW se pasioe # aye sty, aBuods cece ws aMOI ‘rug IGA RED seer —aiiuods put omg RIOD leuco) 211 eaeTable 11.2 (Contes popular, they came to be Known as yule log cake of Caer Pasty [Base and spony Filling C Garnish | Fistogreph | See oan eve (Sense eee efS = Se Seat Ee oe ee Alhambra, which is famous | into (wo and moistened with | nacke. It is then chilled and | it covers at least 1 cm from. Bt Saal eotees She Ses So geet Sees Boece ae Le secs Seve gatas i oe eo ESE Baas 25 cneero rey RR ae Ehiue Sort eeda Saee SiGe Sie eee fa Ser ese a Se Sea ae Stes os ieee eae eet ‘uid Na. 7 Chriss cake Tips dark and mobs cake |The cake snot layered bull The Chisimas ake canbe Chwistnas eakes originate | which i enviched with cn | served as whole scored in shany ways in Scand, where thee | ed frit and sy mace The talon syle to sere made’ wil candied ated in skool Eg flour, cove the eae with royale frais and whisy. tae sso | aga, and utter ae come ing or frosting ead doors Iowa whity Dundee. | bined. with. molaaee and | eth Nimes decorations 9 Tes decorated th royal onked ft to make thi] fuch holy lover, Santa e {cing to resemble mow and | desk and rich iit cake Cia face, and ware 5 Chrismas. decorations ave | Pru soaking for thee cakes 2 pled on op 2 coupe of inont befoe : Fi Givisnas oa popular cus toni the Wo eis ca a crated with great ent Sk ond fervour as mask & (Conta) Tobie 11.2 (Contra Cake/Partry ase and sponge Filing Garnish Photograph] |Z of whering in te Chrismas - foun aly called yale tide, | — Gatun Fives The cake iv ede by pur| The cake i wadioonally [The ade of de alo wa ‘Thvcaketsaling ofpie hat | ning out the pl pasty fos filed wih an almond ees | bred with cg yolks snd ‘npeepared with pul pasty | round cle of? som tick | mire that ix sno Known | soother dive placed on op Alike name. sagged ii| nes, Another ce gil | as oumerngfene Kismade | ofthe mbctre, The topo 2 ‘ignated. nthe Pus | ge thn the base tals | by creaming, buts, sugar, | the cake brshed th gg 5 Shon Fance ‘ubout ari wl be pled | and epg afong wih almond | yollaand hen wih de tip of : ‘on top of the cake after be- | power and ram. ie Kalle, grooves are made g insite | ton to the top by sering 5 from te tip ofthe fates and zg wrorkang alan rough the bat The cake is bed toners ded withing Fai Tine base ofthe Pano] The ce wot layered |The Palaver oped wth F | This “cake was sade in| made by baking Kian me ‘rine hl ad Gecorsted ‘Aten honour af | ge ch may tha the with an ansorinent offi | Ie | stn ate ancer, Anna exteriors are ep and the Tech ae, bere opie | a : | Paviow, when she vse | nerior ist chewy Te frats auch ts kin, pation| a ‘Ate for one of her per an be sprend onto baking fr ce foemance the 9. | she cir i pe S Sf gute It can alo be — piped in smaller cer one = iat En top of another to create fs eromtog wach can be + Biied with ream and frets . : tr served a dvi pas L Sic called aches _ : : : Taidinal San The Base of tii aly ]/ Tho ake nade by Ine [THe cake w veved plan) This ea abo known as fanique-Grwra sponge and | ing shose seve wh ce | dite na cing vag The ‘ Xfticin cake in Engi a { mesngue soe pipe onto | Davo buses een pate of sponge ard me though i hast ongine in| baking sheet in semat ly Tate is cxpocad 90 a8 fo var Ths Vie pe | evan ake wut Te talc th appearance CSS mle tere | Secs a hes ened |soche |fetakes Otponge ante [nn ofefavewred nat |336 _hemetional Cle ond Food frocuetlon Management Coles ond pasties 336 somor[ sopra yossap $8 pasos pur arf yootde pont gars poze are asoyy 'payeg PUP Jgnd jo dine soqgotey wpe posonoo pw raj PayoOD Ges pony ‘sed jad yo sdins pooag unp a8 sso ssn dum sure 2g us poy par saan po 20 sacdeys 0g ‘uy pores ame oroyy rset us suo ae AAO [Potlopous ae eojaa0 ee auee are sry eye Loney ‘omong wap Up 9.08 ye 2y0q pu doy uo sys reas aap 01 ong ani pe mS ojst Ut dp pur ‘yet Ho BU yrea “Pup puree ‘nme 2x9 Te ONE TI THIS} pee Faxon 31990 ‘spss 2ep te Zug, 2294 pouyos Say pow “ards para “reins uncoag seater jo Suny 9m SPL “PEER art 9 Mim ofauD YourY ® oF YD ow TY “way LooKIDYE Bonp eres teyo peut wows SIE OHNE SINT -Summomey amy aze 2nd. ynd Susu Aq opour seonposd And omg “(@1T 2181) na Suogy ig anne nary ‘wnodoN se PRS FOE 3Op _25eq ese posn Suog ag uaypinyAtsed i son Aes 5 sed ey 3H ‘da ope oor Be ‘Sxpo po wowed ey aremdoe 3) md, snodea Sarva. po ae ompemds np ‘poe Sued en Tt 2ep pte nop 40 045} JO spurte of paspury ae Sto tgun su HPAES Bun pue apd op 30 SSupes dq ponorgpe ssa, par yinop yo ude eu seneed | Jo aprer oimpnae poreae| yep peo os $1 (1100) Weng ‘pongo (ween | =n an sues ® aquseon 1 paqgquasse pu Gypuny emery ys poy 9q ED su yy, oreredae poyeg pure adeys pouro ep © pod fropan oy sme Jo. sop oxy oy of Se HO] seq wr ads wouy pow mo st doy ou, ‘Sues 98 oy oye, pur doxp 200) jo odoys un podid st red snys) sug 2)2“ywepuoy ‘8s Sup pays ess pozyausese> ‘areooorp tpi pozeps pur sume pomosey i Pol uw poyeq aed moo josyeq puns are asoy] soagy sve Raps pays ya parezooap m3 sats9q poe synapsin paresonep pre tea paddy pis pad pw pase sired amp pork Suu vst sen pag mun Jexpagy 30 eresoons pores ne paral pom PENT so wosi pamasey ates pon ef Heo Hoye pte (oy svg pgs adem td yg “Bepnoyty 2yp = yons sauce pempusapes Bana 103 cosy pre sng Sn sero 20j pan aq a9 need -) An SOEOA OSES ELL GOL FP preemos ame ed ¥ ‘ome wadowa | tama tonco) © UL 64 sti Semendoy kgs | vest aot ee topotecan Su ted a ue pepe s anol pur sopng | ayy se unouy oxy [a S0oqe popes se Aipsed sa) vondunso inser |Table 11.8. (Cane) Pastry Description Uses Photograph | Sweet pastry’ Pate Ttisadough madeby creaming | Sweet paste can be used for many products i pasty ‘bater and sugar and egg and | kitchen Tecan be used for making cookies and bisaits andl Tightly folding in the our. | can also be used as the base for many cakes as discussed ‘The fouris nol overworked in | in Table 11.2 In patric, this pase fs wed for making tart the dough becaire tis pare | shells that can be filed with numerous filings such ax reeds to be erisp and should | whipped cream with fresh rats, and lemon curd hhave a bite when eaten. The paste is refeigerated unt fs Firm to handle and rol Short paste/ Pie Irie This pastry is known as short |Ttis commonly used in making savoury items, but it ean crust pasty and is very ky [be used as base for rome cakes and tortes which need tnd crumbly. Itt made by | to be sugar fre, rolling chile fa, along with lour and mixing with eggs and chilled water to make a paste that i then refrigerated fun Farther use Breakfast passes Table 11.3 (Conta “These are sweet baked goods | Various Kinds of products are made and served in Ahnt are often served in the | breakfast and these are refered ta as breakfast pastries, breakfast buffet so the name | Some of there areas Fellows. breakfast pares, These can| Groisent Croisants are usually baked plain, but bbe made’ from laminated | sometimes they could be stuffed with grated chocolate dough such st croisant|to make chocolate croissants, They can be glazed with dough, pulf dough, or cake | melted chocolate ater baking or simple dustod with icing batter sich es tencake, | augue Danish pastries “These can be made in various shapes Tes often garnished with fruit and glazed with apricot jam, Some Danish pastries ae also decorated with melted fondant stripes. Croissant Tee WoaROG PU RSET ae Pastry Breakfast pasties Description ‘Migins These are also known as cup cakes ws they are ‘made In small tart moulds. After baking, hey pop out of the mould. These are made from the ten cake bafter and ‘an e flavoured with varios favonrings. Paliers ICs often used ss a breskfast pasey and is known as French hearts beeas ofthe heart shape. Tis also ealled by other names such as pig's ears or papillon The palf pastry is rolled with castor sugar into «retangle and itis given folds inwards from both the ends to meetin. the centr, Ite finaly folded jut ike book fold and sliced ‘Tem thick. The open ends wirted to resemble a°T shape sand it is baked to fora a heart shape | Douglnate These are fred sweet dough popular in | many western countries. Ibis made from yeast leavened soft dough tha rolled to 1 em thickness and ent with | round citer. small hole is ext out im the centre of the onghont se a custom, Tes then Tf o proved [rise and then deep fried ntl cadked, Iie often served dredged in | imnamon Aavouted estr saga Folding pul for palmiers Doughnuts "PRISED COHSTEON D603 BU BURT BUODURI(e100) ‘und pus soyes punare den on re manned © yi pause sone pe soe 205 oper snes 7 _| Sunda 20g porn ar squoa aoe soqgas oom apeaf yBy 20 'yaed mau se pas Senate scowes ut aga are Moy ayo ap yo doy 0 saps xp uo | dbo sp Jo atuog “| | wane sstapotaoe 20 9,¢~ up a Jo aamssdo said pe) sufisap Sumeare 10} past ave S449 Jo SPAY ROHS squ10g —s pw auodsyo 30608 nd on ewap i osoayp op sod pu 9s ae pou Bu axp aoe ox. 99 prion waned pa | ‘Aare ‘vu, pou 9 sounee por soa uo sagan }0000 205 pos os are pos ar, o|qaNG OEHHA | po 2m Uo orroxn Jo aon a, 1 UO STIX | purses ou siayy ans pay gp ao | seen pans ray pos a tp AS IH PEA ase 04 says anoy pamed 2q uno arfooorp payus ase “ayeg aBuods thou ed pamsap ve pon pun ama aq una ura aSuods i aay, oud peooweauup-2ang v8 pom sBuods 99) Saar ay “naan an ayy aq Ue aura 24> 1 spn euossod © a orp se qua Jo Bods a ase 20 ayes «yo de pus saps 2ame1029p fy aero asodamd erg au, todd snows 20} 1294 armo2o4p aM 0} uo pau 18 sep 947 | rep moron sxpoys oso uo peau 9 ap|on0qp poysur 2x9 2500 put | ogg AUEAE Jo A997 PN HLL sng wo2ce wy opel az ud ay "uu uo py surged pozuzaduos qm sous Sneed axe are, sous ape, sonpoud a4 ‘yuo say 0 wo padi ag orp uso ‘dn paddy pur Kuo) 98 apa pmby ap Suryegs uoda puv yp ‘sea apeonoqp ‘soomd yy | "gwar qa se yone tow pry endo oe yu PoqE 9g, wea ref oy, ef orn pad 298 erp ens | atonye Xqpasaniod wourdmba anbyunaynb ax asa, oma ul pon Srnp way cae ase asa, ane 0 age © oo Sap Sit nun po ode pa sap Bees pom. or Sen Mn ee Poe ated ve tone sons Dopo EE Se ace po en 0 pets OA RG Taming — J - ~ edeaove ‘uondinma [_ esfovout : is (jvc). wt a1 (owe) WEL eh TSLIBBGGEW UORSTOON POO BUD BURID UOIOUDIA VRE Bre HesEE PLO SSIESColes ona Pasties 345 fable 11.4. (Conta) Description Photograph ‘These are special kind of alleone rubber equipment } ‘hat have semi-cirealar grooves engraved on it. The | equipment is usd for pre jgns on chocolate | ‘or on jrandr sponge. Mc equipment to and fro | ‘we drageing i crea of shaved wooden ‘There sre many kinds of parameters. We studied a trends later. A common way of classifying cakes is based on the occasions that they are sade for, For exemple, wedding ithday cakes, speciality cakes for festive occasions such as Twelfth Night, Christmas, etc. Let us discuss some of these cakes, Birthday Cakes and Omamental Cakes Cakes are synonymous to birthdays. Itis customary for people to celebrate their birthdays by cutting cakes with their names piped on them. Various kinds of flavours and kinds of cake can be made on this occasion. Sometimes cakes are made based on a theme of the event, or on popular cartoons, toys, ete. = | depend on the choice of the person 346 Intemational Cui and Food Reduction Management sa are dry cakes. Some of the commonly prepared described in Table 11.5. Table 1.5 Vout tn tight ces t00 oto Pte 14 ipged eam, The top i noticed and ean be dusted with icing sugar. “Madeira cake iy different from Victorian sponge. In this eake, | = bate and sugar are cresmed with egg yl and the egg wits | a > Dundee cake reaming mathod as dane for pound cake. sinnamon, are used along with candied frit such as ras slay blk cans range and lemon pels and candied ‘Binana bread [Banana broad is also commonly served aa a breaKant pany ‘or even in high-ea. Soe and pulpy bananas thet have become black overa period oftime are we Bananas pureed along with vegetabl hipped ees sua our ands | Carrot cake and sot cakes that are served a high-e,| Sp peso pm em soon sung xen po Soe seed ‘ern Po a arn ‘ypu oxp ux posedaid aq o} pe pu p30 30] saibax Sut Su, S99 SuIppIm ple ans Uo pan Apsout sem BODE pareg-wns 8 st epHOR | —_MpUNT “Ras =F ISO Po NS enon NoARUE PEE To oun pur yos Aron aq sournauos ue> "qu postu sy uzeo1 sung yo ed au 22a Agng pre pourean qua Sump pops oy st uma pa pA SEP ap FEM eaters Sano spn Saag oA #29 sour senanp oy sayy 08 a fy seoumia wonenpog pos YO9 a sod snostea posmosp ants 99, ov mosny pure ssomstowr ppe Aa, © np peaaag £0 # Ho stp gS ene 99 an sou Jo odnco pati pi sv 9 Pea, ayered so diay axp qu raids oy pase st 2489 ayy jo am ‘qn pm en # uo day st ppg pad aren arp uo do MoU ‘agen poyour aun poreoo Aenan aze sry a1ef0004 “Te9 ‘ur sSimddoa jo spurg snoqren aq wea azauy, “oto amp 30 d ‘parton 10 pazeyS aq jim ye uaq ‘axeD am} 0p STIG PEC 2 ond pynom SusaXe] poous uy ogy, waIp SuyeaSiyer "uo auo porpupues ome soe] soMpo atp Te Aro “2x9 0q proye Sur ap jo ssouypm ay wouueur uno vat aarp ‘an azaga sured ac 3 paoeyd aq pods ef amp pe aoe 1 +» wo aday aq pmo aye> ay a¥uods ayaqap v Buoys 2 porn 5 apy pafpa-nes y "IDS ® pue ae TE Gog st ayeD amp SIONS ‘905 ous BuroHts i ‘RRURESLGF ojaTHaG POO] PLO BUN OOOHSUB VEE ise SSDI RIO IEDCCohes ond Pasties 353 34_Infematonal Cusine and Food Foducton Management ble 11.7 (oon! ay Fondant Chocaate snd decorate cakes and paris, The ng 3k Fd Prodcion Option). Some If you are decorating a cake Piping these designs and patterns some ofthe commonly used garnishes on cakes and pastes Table 11.8 Vorous ypes of gamithes used on cakes ond pasties lee 08: Foamnype Garnish Deseripton | engs ‘Sugar in various forms to decorate caer Sagar dedicated to making garishes, sich ugar arta, ec, which ae wed on cakes however vabias the cng Royalicing | Royal icing is prepared by beating egg whites and icing sugar unl tick pate ix ‘oblained, The icing should only be besten with a dat paddle and never whipped. The ‘lie quantity of water and flavourings and then be taken wile spreading the ot gel, as it ean mel the top layer ofthe cake eating an unwanted effect. | Jams and praeres Apricat jam is the most commonly used jar inthe pastry for various ‘kinds of cocoratons of cakes and pastes. Danish pasties are iced with bolled apricot {sm Boiling and applying the jam allows tt spreed in «thin consistency and it st ke ‘gel aer cooling down, Hot sga glee This cing ie Whe @ mock fondant. Iis the quickest icing to make, a icing ‘ugar combined vith very litle water and heated over moderate heat unit becomes ‘opaque and has a flowing consistency. This canbe used to glaze and decorate cakes and pasties, Coransied gar The sugar is caramelized and poured of (2 silmatto form shets that esemble gas. Thse can then be broken into pieos and used to decorate the cake. Thin lines and figures cam also be made by pouring the sugar onto silmas and then afer ona rack in am sry place to dey. Then we can use then o decorate cakes, desserts, and home made chocolates,-— oa ompowns ONS PPP AD 08 pom moyoo yprym Fumproap pare smof09 8 am soyeo uo Fd pu Sanz ae, SB1VD NO ONIdld NY ONILIM oot a9} pe SIS sore pm a un ama IN = eXor tuo pod ame suenp 232849 pu 33 20j da aps soy yp gem pos pr says ep tou yo poppad 9 ud rag ac Jo paup sey Sur aE) Vay pres oj pomoqe sf Bae ys pom de 94342000 Bu to1020) 0} safzou jo spuny snous wy podyd aq ta 6922 Tie ge uaeoro pus sur qm paesooap tf aye> atuy # “1 sda or sagem pe raeoo04p snoqe pras poi ay saso2oy> i spout 94 ums vayeaes pe sooneiooop Auwur puw uoqpauTo fe jo asian ue sSut) aro>0uD, WOILEEOLEA UOLOTOGY DOOT BLD ONTO OUTS GEE Sep soTmey pLO saIEDCotes ond Rosties 387 Secondary colours These colours ae farmed by mixing any two primary colour ‘example red and yellow combine to make orange, ed and blue combine to make purple and blue and yellow combine to form green colour Tertiary colours These are colows made by the combination of secondary colours. ‘These colours are rarely used in cake decoration. The only exception is when one has to make coffee or chocolate colour. Coffee colour can be made by combining green and ‘orange in equal proportion and the chocolate colour cen be achieved by mixing green and mauve in equal proportions. Intermediate colours These are the colours that are seen between the primary and the secondary colours Analogue colours The range of colows between two primary colours are called analogue colours lours will make your decoration look pleasing tothe eye. Jlementary colours ‘These are colours that appear on the left and the right eal, 1y colour which is mixed with white is said tobe tinted or pastel shade, wed colours combines very well on a cake for high end functions. Shade colours Shades are the quantity of black or brown, Monochrome colours The tints and shades of one colour would be referred to as ‘monochrome colours 15 obtained when a colour is mixed with a small ‘Triad colours Any three colours on the colour wheel that are equidistant from each other are known as triads. For example, orange, green, and mauve form a trad. Neutral cofours Apart from the colours listed above, there are neutra! colours. Black, Tour wheel having red in them in different proportions are referred le the other colours are categorized as cool colours Some of che colours are said to have an affinity with the seasons as well. It may be because during those times the flowers that bloom create that mood and we associate dj $58_nemational Cus and Food Reduction Management those colours wit that season. Some of the sasons and the colours asso are a follows, Spring Yellow, green, lilac Autumn Yellow, gold, brown Summers Pink, dark green Winters d ved to regulate and stimulate our moods 1d the moods associated with them, Table 11.9 Colous ond the moods they represent Colour ‘Moods stimulating, daring, dysamic, bold, and sexy loyally, security, stabi and peace Black serious, strong, mysterious, elegant, a Grey col and disinesve White simple Siarer: wwjEdesigns.com, accessed on 10 August 2011 Piping Exercises Before stating to pipe, itis important to know how to make a good piping bs hhow a good piping bag is made. Figure 1.6 shows the various eps 4 piping bag. The following ae the steps forthe procedure. (a) Selecta square piece of buter paper or greaseproof paper. Any other paper will absorb the moisture fom the icing and break while pipig. Fold the piece of quare to obtain a triangle. Letussee in making (b) Hold the paper in your hand so thatthe tip facing towards you, Mentally draw a line triangle to the base Place your left thumb on the point where the meets the base, holding the paper from the ri the point where the thumb is to form a co {d) Roll itnow to join the left end of the paper to get a cone29 purg We pra aL, saooid gf ony wuaunp jenbe Jo saaaid g py (duns s 9ye> ypurg 24, WHOd PokGupap er e'LL Ou 1 eyqejeae ssopiap ayo peu 20 apseyd are "EL 89215 fenba owut aBpam yoeo yn9 os 9p4s ay pure aE Up jormo sepa 24 amp jo soup bo ag E> aye a more 9g AqyBno4 prow aye9 Sy Ty 2ydoad 1 04 g punose paay pnos. a Jo ofp auo yep Ave Buca 0j8090I09 CLL BH ‘paurego sr waned rafts ay lew 9ug 7°11 Sig wr MnoYs se ays onsN|d © Ho parREAd 99 ay Jo ssouprp ono ur nsx mK su se tpasnoead aq 0) spase ose Seq aunssoud jo yunoure at, ‘pa ancy 01 sey ato s2 aonaeid Jo 9 © spa sy aro, “sasP19x9 Sud 2tp Jo yuo} ayy atmuoap 0 med w a6q odes ovp a 1 19 nod ajoy aig jo age ny, “da ap yo di oy ade © 4) ‘NOIREOLBA UOLOTOaY POO] BLD UNTO DUOSUR OFF ‘ae eRDERUO SSIES262_hlontond Cine ond foo Redon Vonage ] E and F. The remaining quarter can now be split into half and this pieces or 24 pieces. Portioning a Large 3-tier Wedding Cake In order to cut a large B:tier wedding cake or any other cake whose diameter ie more than tn scope dace eaten od pag n Ifo & ploces . Fig. 11.10. 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Bu "ousiesuos ua 21 po sr 0y2 sot paddy pus eype2o\o jo Wed ‘20 nm poyou wear Jo sued om sal a4geUED “yood u kes 6 su »yadg00} #0 dy ota yh ubs9p © Butera pe ‘nity uo sou pus Kove U2 TW9BISBSI 7 USTENBOL OSI BAD GUBNO BUSIOUS OE Te Bea puD SOD“4 CHOCOLATES Leaming Objectives . ‘After reading ths chapter, you should be abe fo + understand the boxe origin of chocolates ‘+ opprecias the methods involved In production of chocolate trom cacea beans ‘+ oqure i-eptn knowledge about various kinds of chocolates and the properties that make them so une '+ work wih chocolate by meting Il for various applications ‘2colao and various methods fo do the same; «+ select and sore a chocolate according fois properties INTRODUCTION fall age groups—from various food products, believe one can never go wrong in a dessert that has chocolate as of ways in which it can be used in the hhot and cold dess commonly used for reason is the .366_Infomational Cisne and Food Producten Management garmishing and decoration, as chefs con in restaurants, buffets, and pastry shops. showpicces thet are commut and launching it in Europe and the rest of the world. The Spanish the satenth century By that time, the Aztecs had setup a powe Spanish were suc {governor general load of cocoa beans, which became ins Spain. The Spanish started flavouring chocolate with vanilla an and chillies used by the Aztecs. This became one of the most sought ‘and the Spanish are believed to have kept the procedure of making for almost 100 years. Throughout centuries sought after fo etary value of to be good for the heart heart shapes. I, chus, be