PPT-Pastry

Peter Druschel Rice University Antony Rowstron Microsoft Research UK Some slides are taken from the authors original presentation What is Pastry Pastry is a structured P2P network. Foods 20. What is it?. Both pasta and pastry are unleavened dough’s. . The major difference is that pasta is made of flour mixed with liquid and the dough is . boiled. , . whereas pastry is made of flour mixed with fat and the dough is . 140g butter. 225g plain flour. 50g caster sugar. pinch of salt. 1 egg yolk. 1-2 . tsp. cold water. 250g mincemeat. icing sugar for dusting. Pastry Preparation method. 1. . Separate the egg yolk from the egg white (your teacher will show you how) . Peter . Druschel. , . Rice University. Antony . Rowstron. , . Microsoft Research UK. Some slides are taken from the authors original presentation. What is Pastry?. Pastry is a structured P2P network. 630) 963-4781. . Lantmännen Unibake USA, Customer Service Telephone: (. 630) 963-4781. Place the frozen pastry on the trays approximately 2 inches/5 cm apart. Bake directly from oven, do . not. Culinary Arts II. Pie – any dish consisting of a crust with a filling. Fruit Pies. Cream Pies. Similar to a pudding. Custard Pies. Uncooked custard is baked with the crust. Savory Pies. Cooked meat or vegetables in a thickened sauce. A large-scale and decentralized application-level multicast infrastructure. Overview. Pastry. PAST. distributed file system layered on top of Pastry. SCRIBE. decentralized publish/subscribe system. Pastry – Quick Review. Ingredients . (pastry):. 60g Plain Flour . 30g margarine. 2 tbsp Cold water . Pinch of salt. Method . (pastry):. 1. Preheat oven to 190 degrees or gas mark 7.. 2. Cut margarine into small pieces with a knife . For 20 "chouquettes".. Preparation. time : 30 min.. Cooking time : 35 min . For the choux . pastry. : . -2 . big. . eggs. -75g of . flour. -5g . of . sugar. Week 7: Finding content. Multicast. Tom Anderson. Ratul Mahajan. TA: Colin Dixon. Today. Finding content and services. Infrastructure hosted (DNS). Peer-to-peer hosted (Napster, Gnutella, DHTs). Multicast: one to many content dissemination. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. Meetings & Event Management AAS . - . 2012. IHCE Mission Statement. The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. The advantages of home baking and the basic ingredients used. The types of flour available. The raising agents and how they work. The rules for home baking and methods of making breads and cakes. The advantages and disadvantages of cake mixes. KITCHEN READY. 1. Place bags and coats. in side room.. 2. Tie. your hair up and remove your jewellery. . 3. Put. . on an apron.. 4. Run some hot soapy. water in your sink for washing up.. 5. Wash hands.. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. IHCE Mission Statement. The . Institute of Hospitality & Culinary Education. (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Welcome to Collin’s Culinary & Pastry Arts Student Orientation Program History Lodging Management- 1997 Culinary Arts AAS- 1999 Pastry Arts AAS- 2009 IHCE Mission Statement The Institute of Hospitality & Culinary Education