Bakery IHM Notes

1ST SEMESTER BAKERY NOTES

1. HOT / COLD DESSERTS

A. Caramel Custard
B. Bread and Butter Pudding
C. Queen of Pudding
D. Souffle - Lemon / Pineapple
E. Mousse (Chocolate Coffee)
F. Bavaroise
G. Diplomat Pudding
H. Apricot Pudding
I. Steamed Pudding - Albert Pudding, Cabinet Pudding.

2. SIMPLE COOKIES

A. Demonstration and Preparation of simple cookies like
B. Nan Khatai
C. Golden Goodies
D. Melting moments
E. Swiss tart
F. Tri colour biscuits
G. Chocolate chip
H. Cookies
I. Chocolate  Cream Fingers
J. Bachelor Buttons

3. SIMPLE CAKES

A. Demonstration & Preparation of Simple and enriched Cakes, recipes
B. Sponge, Genoise, Fatless, Swiss roll
C. Fruit Cake
D. Rich Cakes
E. Dundee
F. Madeira

4. BREAD MAKING

A. Demonstration & Preparation of Simple and enriched bread recipes
B. Bread Loaf (White and Brown)
C. Bread Rolls (Various shapes)
D. French Bread
E. Brioche

5. EQUIPMENTS Learn more

A. Identification
B. Uses and handling
Ingredients - Qualitative and quantitative measures