A pastry chef or pÃÆ' Â ¢ tissier ( pronounced [p. ti.sje] ; the French female version of the word is pÃÆ' Â ¢ tissiÃÆ'¨re [p?.ti. sj ??] ), is a station chef in a professional kitchen, skilled in making pastries, desserts, breads and other baked goods. They work in big hotels, bistros, restaurants, bakeries, and some cafes.
Video Pastry chef
Tasks and functions
The pastry chef is a member of the classic de cuisine brigade in a professional kitchen and pastry station station chef.
Daily operations can also require cookie chefs to research recipe concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparations from various desserts in advance, before dinner begins. The actual dessert coating is often done by other station chefs, usually garde manger, at the time of order. Pastry chefs often handle desserts, which in addition to traditional desserts, may include dessert wines, special desserts, and gourmet cheese dishes. Pastry chefs are also expected to fully understand their ingredients and the chemical reactions that occur when making delicate pastries. Proper timing and temperature are important.
In larger kitchens, pastry chefs may have a number of other chefs working at their stations, each responsible for a certain type of cake:
- boulanger (bakers): responsible for bread, cakes and breakfast cookies
- confiseur (confectioner): responsible for candy and petit fours
- dÃÆ' Â © corateur (decorator): responsible for custom cakes and event snippets
- glacier : responsible for cold and frozen dessert
Maps Pastry chef
See also
- List of chefs
- List cookie cookies
- List of restaurant terminology
- Cake Blender
- Pastry brush
References
Further reading
- Friberg, Bo (1996). The Professional Pastry Chef (3rd ed.). New York: Van Nostrand Reinhold. ISBN 0-442-01597-6. â € <â € <
External links
- Pastry Chef Education & amp; Career Guide
Source of the article : Wikipedia
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