Laminated Pastries Or Puff Pastries – Standard Recipe | Hotels | Chef

Laminated pastries and puff pastries are both delicious baked goods that are made by layering dough and butter. However, there are some key differences between the two types of pastries. Puff pastry is made by layering butter and dough, then folding and rolling the dough several times to create multiple layers. This process creates a light and flaky texture, and the pastry puffs up as it bakes. Puff pastry is perfect for creating delicate desserts like napoleons, palmiers, and turnovers. Laminated pastries, on the other hand, are made by layering dough and butter, then folding and rolling the dough several times to create a laminated texture. This process creates a denser and more substantial texture than puff pastry, and it is perfect for savory pastries like croissants, danishes, and breakfast pastries. Whether you prefer the light and flaky texture of puff pastry or the dense and substantial texture of laminated pastry, both types of pastries are delicious and versatile. So why not try making your own laminated or puff pastries at home? With a little practice, you'll be whipping up delicious pastries that will impress your friends and family in no time.
List of Laminated Pastries and Puff Pastries with Recipe Card Laminated dough is a culinary preparation consisting of many thin ...
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Methods Of Whisking, Handling And Folding Egg White And Egg Yolk

Methods of Whisking, Handling and Folding Egg White and Egg Yolk 1. How to separate egg white and egg yolk professionally? The best way to separate the white and yolk is by using the eggshell.  Avoid breaking the egg into one hand and allow the white to run through the finger.  The white can absorb grease and odours which will inhibit its beating qualities.  Have two bowls ready, Crack the egg as close to its center as possible by hitting the shell firmly against the edge of a bowl or the sharp edge of a counter.  Using your thumbs, pull shells apart, allowing some of the white to fall into The bowl.  Pour yolk from the shell into the shell, allowing white to dribble into the bowl.  Use one side of the shell to detach the remaining white from the yolk.  Use a shell half to remove.  Any bits of yolk that might slip into the bowl.  Place the yolk gently into the second bowl.
Methods of Whisking, Handling and Folding Egg White and Egg Yolk 1. How to separate egg white and egg yolk ...
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9 Uses Of Egg In Cookery | Culinary | Hotel Industry

Uses of Egg in Cookery | Culinary | Kitchen and Hotel Industry Certain foods play a major role in cooking, one of these is the egg. It can be served as a main dish, as an accompaniment to other dishes, or as an ingredient in an item. Due to such versatility, the egg is considered a primary ingredient in culinary preparation, providing moisture, structure, and richness in dishes. It is also an emulsifier and aerator when properly handled and used. For hotel management professionals, culinary students, chefs, etc. it is very important to get familiar with the Eggs characteristics.
Uses of Egg in Cookery | Culinary | Kitchen and Hotel Industry Certain foods play a major role in cooking, ...
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Key Baking Terms / Bakery Jargons Used In Hotel Kitchen | Culinary

Key Baking Terms used in the Hotel Industry
Key Baking Terms Used in the Hotel Industry Albumen: The principal protein found in egg whites. Au gratin (oh-grah-tan): Foods with a ...
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5 Types Of Raising Agent / Leavening Agent Used In Hotel Kitchen | Bakery

List of Raising agents and leavening agents
Different Raising / Leavening Agent Used in The Hotel Kitchen | Bakery There are several types of raising agents or ...
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Types Of Fats And Oils Used In Hotels And Restaurants

Types of oils and fats in hotels
13 Types of Fats and Oils used in Hotels and Restaurants The oils and fats used in the kitchen are ...
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SOP – Kitchen / F&B Production – Rotating Rack Oven

Rotating rack oven
How To Operate The Rotating Rack Oven To ensure the hygienic operation of the Rotating rack oven while producing consistent ...
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