Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets.

The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping, and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts, and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young

Contents
Introduction to bakery and pastry
Commodities in bakery and pastry
Techniques in bakery and pastry
Bread fabrication
Basic pastes in bakery and pastry
Basic creams and sauces
Basic sponges and cakes
Cookies and biscuits
Hot and cold desserts
Sugar confections
Indian Sweets

Features

Discusses basic commodities, equipment, and creams and sauces such as marzipan, crème chantilly, meringue and many more used for baking in detail
Provides important points and techniques (chef’s tips) interspersed in the text to help the students to be more efficient, prepare better products, and avoid accidents in the kitchen
Describes the basic operations of the halwai section of any hotel as well as the diversity in sweets of India
Explains practical aspects of bakery with photographs, tables, and figures. Includes assessment tools such as objective and essay type questions and activities at the end of the chapters