Frozen Desserts / Edition 1 available in Hardcover
- Pub. Date:
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment, and storage and serving containers
- essentials on storage, sanitation, and production and serving techniques
- Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
|Product dimensions:||8.80(w) x 11.00(h) x 1.60(d)|
About the Author
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Table of Contents
CHAPTER 1: A Brief History of Frozen Desserts.
CHAPTER 2: Ingredients.
CHAPTER 3: Equipment, Machines, and Tools.
CHAPTER 4: Dairy-Based Frozen Desserts.
CHAPTER 5: Non-Dairy Frozen Desserts.
CHAPTER 6: Aerated Still-Frozen Desserts.
CHAPTER 7: Finished Items.
CHAPTER 8: Base Recipes.
Average Sugar, Solids, and Acid Content of Fruit.
Seasonal Availability of Fruit.
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