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. Collin’s Culinary & Pastry Arts . Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. Meetings & Event Management AAS . - . You Need:. Notebook. Pen or Pencil. We Are Going To:. Fill and eat Pate a Choux. Take notes over pie. Pastry Experiment. Review for test tomorrow. Reminder:. Test . Tomorrow (. Yeast Bread). Pie & Pastry. 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) . 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. 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. . -Master baker and cake decorator and star of the hit TLC reality show Cake Boss. . -Carlo’s Bakery has also been featured in books, newspapers, such as, The New York Times, and television; most namely The Food Network. 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. SGz. .. n. an_cdy@yahoo.co.id. Pengertian. . Pastry . merupakan. . jenis. . olahan. . tepung. . terigu. , . lemak. . dan. . telur. yang . melewati. . proses. . pemanggangan. Pada. . umumnya. 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.. 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.. 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..