Chef Siew Cake Art & Culinary S/B 邵师傅国际烘焙艺术学院 Partnership with： Touch d’Art of Pastry 触之艺术烘焙学院 ----------------------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------- A． International Patisserie Diploma Course 国际西点文凭课程 课程内容 Course Content 1. Breads: Soft Bun‚ Pilot Bun‚ Sweet Bun Theory & Making (Focus on recipe more than style) 面包：软面包，硬面包，甜面包等理论及制作
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FAR EASTERN UNIVERSITY Institute of Tourism and Hotel Management WONDERLAND PASTRIES A Feasibility Study Presented to the Faculty of the Institute of Tourism and Hotel Management of Far Eastern University Sampaloc‚ Manila In Partial Fulfillment Of the Requirements for the Degree of Bachelor of Science in Tourism Management Pamela S. Cabanayan Ericka D. Dela Cruz Lorenzo Miguel R. Ilano II Mariel Abigail E. Nagaño Althea Kaye E. San Felipe Jellypher C.Somlani TABLE OF CONTENTS
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favorites would turn into something so extravagant? haven: Krispy Kreme or J.CO. 2. Crazy for Cronuts – a new fad turning into a craze. It may not have reached Angeles yet but it’s creating a storm in Manila. Cronuts are donut-croissant hybrids by a pastry Chef‚ Chef Dominique Ansel. It was launched last May 10‚ 2013 and it virally became the most talked about dessert in history. Think of it as croissant dough-shaped round and fried rather than baked. And like a donut‚ it has the glaze and the toppings
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CARROT CAKE For the cake 4 free-range eggs‚ at room temperature 200ml/7fl oz vegetable or sunflower oil‚ plus a little extra for the tin 250g/9oz carrots‚ coarsely grated 100g/3½oz raisins or sultanas 100g/3½oz walnut pieces‚ plus a few extra for decoration 1 orange‚ zest only 200g/7oz self-raising flour 2 tsp mixed spice 1 tsp bicarbonate of soda ¼ tsp fine salt 200g/7oz light muscovado sugar For the frosting 150g/5½oz unsalted butter‚ at room temperature 45g/3 tbsp caster sugar
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St. Mary’s College of Baliuag Baliuag Bulacan Business Venture on Pastry Yard Presented to the Faculty of the Department of Business Administration In partial fulfillment of the requirement of the subject Entrepreneurship By: Maria Mayella Malang Dustin Del Rosario Rishvert Romano Alfie Cajucom March 2014 Acknowledgement The completion of this business was made possible through the support and encouragements of some important people and the group members
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GOLDEN PAN BAKESHOP Pastry and Restaurant Prepared for: DMCI Acacia Town Center Management DMCI Homes Inc. Acacia Estate Lane Taguig City Prepared by: Golden Pan Bakeshop Corporation Description: We would be happy to serve you a quality and best baked products‚ pastries and sumptuous meal. Golden Pan Bakeshop is newly Form Corporation that aims to provide the creative and delicious meals for daily consumption. We offer the variety of baked products‚ pastries and Asian food. The
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is laminated dough? According to www.bakingbites.com‚ “Laminated dough is a baking term that can show up from time to time that is often not fully described. Lamination is term for the process of alternating layers of dough and butter when making pastry. The dough is wrapped around butter (so that the butter is completely enclosed in dough and cannot slip out)‚ the “package” is rolled out‚ folded over to double the number of layers‚ and then the whole thing is repeated.” In other words all the buttery
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analysis on these countries. SWOT analysis Strengths: * In 2005 DON DON was among the leading suppliers of fried pastries on the Slovenian market. * DON DON has got a great capacity to recognize customers needs and wants‚ which permit to offer tailor-made products and services. * He managed to differentiate by becoming the first Slovenian bakery to brand its fried pastry. * It has the advantages to have a Technological leadership. * Good development strategy thank to lots of Research
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will need are 1 cup of butter‚ cubed and chilled. Two and one-quarter cups of All-Purpose Flour. One teaspoon of salt. And 4 to 5 teaspoons of ice water. I will mix the ingredients in the food processor. But‚ if you do not have one‚ you can use the pastry cutter. Or‚ your hands also work well. The food processor is fast.
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MY PASSION What is really my passion? Is it desserts? I have been asking myself to that question lately. For me‚ dessert is my most preferred. But the only thing that I like best right now is a pastry shop. I want to own a confectionary shop because ever since when I was a child I’ve always wanted to eat sweets and candies that’s why I decided to own a business related to it after I graduate into college‚ believing that it will really come to pass. When I was in the elementary‚ I have never
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