(Download) Vocational e-Books: Bakery and Confectionery

CHAPTER–1: INTRODUCTION TO CONFECTIONERY

• Unit Overview & Description
• Introduction to Confectionery
• Scope of Confectionery
• Confectionery Terms
• Small and Large Equipment used in Confectionery

CHAPTER–2: ROLE OF RAW MATERIAL USED IN CONFECTIONERY

• Unit Overview & Description
• Introduction to Role of Raw Materials used in Confectionery
• Essential Ingredients for Cake
• Optional Ingredients for Cake
• Storage of Raw Materials

CHAPTER–3: MOISTENING AGENTS

• Unit Overview & Description
• Introduction to Moistening Agents
• Milk
• Eggs
• Water

CHAPTER–4: FATS AND OILS

Unit Overview & Description
Introduction to Fats and Oils
Composition of Fats and Oils
Functions, Types and Storage of Fats and Oil in Confectionery

CHAPTER–5: LEAVENING AGENTS

• Unit Overview & Description
• Introduction to Leavening Agents
• Importance of Leavening Agents
• Types of Leavening/Areration

CHAPTER–6: CAKE MAKING METHODS

• Unit Overview & Description
• Introduction to Cake Making Methods
• Sugar Batter Method
• Flour Batter Method
• Genoise /Sponge Method
• All in one Blending Method

Click here to download free e-books

 Go back to main page

Courtesy: CBSE