제과제빵과 계란의 역할

  • 채영철 (안산공업전문대학 호텔조리과 전임강사. 본학회 총무이사. Rits-Carlton Hotel 근무)
  • Published : 1997.12.01

Abstract

1. It is necessary for all cooks to understand the eggs for making the bakery. It will lead for them to make a difficient and reasonable job. 2. To understand the viscosity, Cooks have the view of the difference between the old eggs and the fresh eggs. 3. The cooks have the ability to apply the baking temperature by the exact understanding of the solidification. 4. The cooks have the basic knowledge to create the whipping items. 5. The cooks have the ability to develop the emulsion items by the exact understanding of the emulsification. 6. The cooks have the creativity to put in practice the bakery by reviewing the representative egg item.

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