Le Cordon Bleu Patisserie Foundations

Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN.
Part II: THE PROFESSIONAL PASTRY KITCHEN.
1. Hygiene and Safety.
2. Professional Uniform.
3. Preparing Your Workspace.
4. Knives and Tools.
5. Pastry Equipment.
6. Machines and Appliances.
7. Managing Your Stock and Menu.
Part III: PASTRY TECHNIQUES AND SKILLS.
1. Ingredients.
Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate.
2. Fruit Preparation.
Apples. Berries. Stone Fruit. Tropical Fruits.
Part IV: PASTRY TECHNIQUES.
Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques.
1. Batters.
Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters.
2. Doughs.
Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough.
3. Creams.
Egg-Based Creams. Beaten Creams. Basic Light Creams.
4. Cream or Fruit Desserts.
Crème Bavarois. Mousses and Soufflés. Sabayons.
5. Frozen Desserts.
Ice creams. Sorbets and Parfaits.
6. Basic Confections.
Cooking Sugar. Chocolate.
Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES.te Brisee. P
te Sucree. P
te Sable. P
te a Choux. P
te Feuilletee. P
te a Cake.te a Crepes. P
te a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde.
Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie.
Pain Complet. Pain au Lait. Brioches. P
te a Savarin. P
te a Croissants. Crème P
tissière. Crème Anglaise. Crème d'Amande. Crème Chantilly. Crème au Beurre. Crème au Beurre aux Blancs. Crème St. Honore (Chibouste).
Part VI: Conversion Charts
Glossary.