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--- mywiki:cooking:private_chef [2025/12/11 17:03] – [Classification of Dessert Items] gshao
+++ mywiki:cooking:private_chef [2025/12/11 17:32] (current) – gshao
@@ Line 80: / Line 80: @@
 ====== Basic Dessert ======
+===== Key tools and equipment =====
+Tools
+{{:mywiki:cooking:baking_tool1.png|}}
+  * weighting scale, valume measures (spoon/cup/liquid measures), knife(bread knife, paring knife, chef knife)
+  * thermometer, cookware(saute pan, crepe pan), baking trays(sheet pan, loaf pan, cupcake tray, tube pan, silicon modules, tart pan and ring, spring form)
+  * modules, cake rings, mixing bowl,
+{{:mywiki:cooking:baking_tool2.png|}}
+  * hand tool(brush/scrape/spatula/whisk/peeler/zester/scissor), for piping(bags and nozzels), ovens
+  * oven rack, cooling rack, mixer(planetary or hand type)
+Ingredients
 {{:mywiki:cooking:baking_ingredient1.png|}}
   * Castor sugar (also spelled caster sugar) is a type of very fine granulated white sugar.
@@ Line 112: / Line 122: @@
   * •Short crust-Pear tart, Lemon tart, chocolate tart
+===== Fundamentals of baking and pastry =====
+{{:mywiki:cooking:76323szdv2qelawa_wmx5cqjhstqmvunj.jpg|}}
+  * Creaming- Beating ingredients such as fat and sugar, till light and aerated
+  * Blending- Incorporating ingredients until they are evenly combined
+  * Folding-Gently mixing a lighter ingredient such as whipped cream into a heavier ones such as chocolate ganache, to make a light product
+  * Kneading- Folding and pressing dough with hands or machine to develop gluten
+{{:mywiki:cooking:eyy_i83nyseeo2ns_2fpklscapt0u_etd.jpg|}}
+  * Rubbing- Solid fat is cut into dry ingredients
+  * Sifting- the transference of dry ingredients such as flour or ground almond to aerate, separate or remove lumps
+  * Whipping- beating ingredients with the single purpose of aerating. A whisk is employed for whipping or whisking. Example- whipped cream
+===== Serving and storage of pastry and bakery products =====
+{{:mywiki:cooking:y41wjjnvr82iphcg_ide54p_zmgz5xcch.png|}}