Pastry

The doughnut evidently first appeared in the 1800s in Manhattan, they were known as oily cakes. The Dutch were the ones who introduced them to America. In 1847 it was claimed that a 16-year-old sailor, Captain Hanson Gregory, invented the hole in the doughnut when he needed to have both hand on the wheel in a storm he stuck the doughnut through a spoke of his ships wheel. Though others claim that the hole was made in the middle because the sides would be fried but the inside would be raw. Later…

Many writers, find that beginning to write can be extremely terrifying and difficult. Especially, when you are first learning the correct techniques to master this process. Although, it something that definitely won’t happen overnight. For example, when your baking Nestle Toll House Cookies you follow a recipe. You also have a set of ingredients, and precise instructions that you go by, to correctly bake delicious Nestle Toll House Cookies. The same recipe follows to create a good written essay,…

Process Paper What is on the menu for dessert? Strawberry cheesecake! However, there is a process before you can have a delectable slice. Here are the steps on how to make this flavorful dish. First you will need the ingredients, next you will prepare the correct amount of ingredients and mix them up, and lastly you will finish the dish by baking it in the oven then placing the cheesecake into the refrigerator. The first step in the process of making this sweet treat is gathering all the…

Pumpkin Pie Addimu for Oshun Crust 1 1/4 cups all-purpose flour 1/2 cup butter, chilled and diced 1/4 teaspoon salt 1/4 cup of iced water Procedure: Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together. With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp…

When baking banana bread you must have the main ingredient prepared ahead of time. You must freeze over-ripened bananas. The recipe calls for three-four so that is the amount I froze. This process of freezing at least three to four ripe bananas is crucial because if you fail to follow through with this first step, you cannot bake the bread. Next in preparation for making this delicious bread was to buy the jars. I purchased nine, sixteen ounce, purple jars. However, the purple was in fact an…

Where is this recipe from? The tart pastry is based on Martha Stewart's. The bean filling is based on a bean pie recipe. Why is this the BEST pie recipe you've got?This is my best pie because it is made with unusual and frugal ingredients, yet has rich and familiar tastes and textures. The hard caramel crust is a pleasant and crunchy contrast to the creamy, subtle nutmeg and vanilla filling. With white beans as a base, an almost custard-like pie is achieved with just two eggs instead of several…

Production and Operations The basic trend in bread and pastry industry innovation are related to convenience, pleasure and health. Breads and pastry products are not only considered to complement the dishes served in the restaurants but also a fundamental aspect of their innovation offering. The BBP or Bread Baking Pastry Industry is consists of four segments, the retail, food service, instore and wholesale. Wholesale bakeries are the foundation of this industry. Kanela Buns fall under wholesale…

Satkar Pastries started its operations in 1980’s but its first bakery came up around in 1997. This means that the chain is about five decades old. Theos is about 89-10 years old. Each of these bakeries has its own reputation and name in the market. Satkar Pastries being in the market for so long still has it’s distinguished fan following and is surviving in the market despite the coming in of many competitors. Both Theos is considered to be more of a dine–in eating place than a Satkar Pastries.…

Anna Olson, a trained pastry chef, was very successful in her career. She was known as Canada’s baking sweetheart. Olson was born in Atlanta, Georgia in May of 1968, but raised in Toronto, Canada. She made a degree at Queen’s University, and majored in political studies and sociology. She then moved on to study at the College of Culinary Arts at Johnson & Wales University in Denver, Colorado. ONce she graduated from there, she went back to Canada where she worked at Inn on the Twenty. Olson…

It’s an honor to be here today. I know that there were many firms going after this account and you could have gone with any of them. You decided to come to Kram Consultants firm and we are so honored to have you in the fold, we are honored to have you become part of our family. We look forward to working closely with you and your team to make Restaurant Saveur the number one place on earth. The makeup of a menu depends on the type of food you serve. I know that may sound simple, but most…