... 2... 2... 2... 2... 2... 3... 3... 3... 3... 3... 3... 3... 4... 4... 4... 5... 5 ***** *****... 5 ***** ( )*****... 5 ***** *****... 5 ***** *****... 5... 5... 6... 10 ()... 10... 15... 16... 16... 16... 16... 17... 17... 17... 17... 17... 17... 17... 17... 17... 17... 18... 18... 18... 18... 18... 18... 18... 18... 18... 18... 18... 19... 19... 19... 19... 19... 20... 20... 21... 22... 23... 23 1... 23 2... 23... 23 1... 23 2... 24 3... 24 4... 24... 24 [ ]... 26... 26... 26... 27... 27... 28 [ ]... 30 [ ]... 31 [ ]... 32
(dough) (bather) (mix) 1. 2. 3. 1. 2. 3. 1. 2. 3. 1 Sponge Cake 2 Chiffon Cake 3 Angel Fool Cake 4 Pound Cake 5 Cheese Cake cream cheese 1 1 8 250 2 3
6 Mousse Cake 1. 1.1 1.2 1.3 ( ) 1.4 60%, 1.5 2. 2.1 2.2 2.3 3. 3.1, 2 1/2 1/2 1/2 1/2 60 :
1. 2. 3. 26~27 30 75~80% 28 80~85 38 4. 5. (Fresh yeast) (Active dry yeast) 4~5 40 5 (Instant dry yeast) 6. : =3:1 : =1.5:1 7. 1. bar brownies 2. Ladies Finger Macaroon 1. 2. 1 2 1 2
1. (Pate Sable) 2. 4-3-4-3 1. 2. QUICH 3. ***** ***** 1 =240ml 1 =15ml 1 =5ml 1/2 =2.5ml 1/4 =1.25ml 1 =1000 1 =500 (g)=10 1 =50 1 =454 =16 ***** ( )***** 1/2 =15 1 =30 3/2 =85 3.75 =100 4 =115 8 =225 12 =340 16 =454 =1 ***** 1 (2 )=30ML 4 (1/2 )=125ML 8 (1 )=250ML 12 (1+1/2 )=375ML 16 (2 )=500ML ***** 1/8 =0.5ML 1/4 =1ML 1/2 =2ML 3/4 =4ML 1 =5ML 1 =15ML 2 =25ML 1/4 =50ML 1/3 =75ML 2/3 =150ML 3/4 =175ML 1 =250ML 2 =500ML=1 (pint) 3 =750ML 4 =1L=1 (quart)
1 =13 1 =227 =1/21 =2 1 =454 1 =14 1 =227 =1/2 1 =14 1 =227 =1/2 1 =14 1 =227 =1/2 = 4 += 1/2 + 1 =6.25 ( ) 1 =60 ( ) 1 =55 1=20 1=35 1=200 1=130 1=180~200 1=200~220 1 =21 ( ) 1 =130 1=120 1 =12.6 1 =7 1 =16 1 =21 1 =340 1=114 1=170 1 =3 1 =5 ( ) 1 =4 1 =4.7 1 =3.2 1. Flour & Whole Wheat 2. Rice Powder 3. Tapioca 4. Corn Starch 5. Flour Starch 6.Salt 7. Powdered Sugar 8. Sugar 9. Brown Sugar 10. Baking Powder 11. Baking Soda 12. Pectin 13. Dry Yeast & Compressed Yeast 14. Agar 80 15. Gelatin 80 16. Jelly T & Pearl Agar
80 17. Jam 18. Honey 19. Egg 20. Butter 12% 21. Butter Oil & Margarine 22. Shortening 23. Oil 1:3 24. Milk 25. Cream Cheese 26. Yogurt 27. Mascarpone Cheese 28. Whip Cream 2738% 29. Coffee Powder 30. Chocolate 50 31. Cocoa Powder 100% 32. & Cinnamon 33. Vanilla (Vanilla Extract) 34. Green Tea Powder 100% 35. Rum 40% 36. Fruit Liqueur 37. Whisky 40% 38. Coffee Liqueur
39. Lemon & Orange 40. Rasine & Mulberry 41. Mixed Dry Fruits 42. Fruitsin light syrup & Pie Filling 43. Canned Cherry & Peach 44. Walnut 45. Cashew Nut & Pine Nut 46. Shelled Almond& Flaked Almond 47. Chopped Almond& Almond Powder *********************** ************************** -- 912 -- 79 -- -- -- -- -- -- -- -- 65 -- -- -- -- -- -- 1520 3 -- 20 -- -- 26
-- -- -- -- -- -- -- -- -- -- -- 3.5 88 -- -- 2628 -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
Butter Margerine Whipping cream Vegetable oil SP / Sponge emulsifier / Cheese Cheese Powder Cream Cheese T/ / Algae Powder / Gelatine / Gelatine Sheet -- Corn Starch Vanilla Essence Yogurt Strawberry Condensed milk () 30 1. Scale 1 2. Measuring Spoon 1 1 1 1/2 3 1 15cc1 5cc 3. Measuring Cup 1 236cc 4. Mixing Bowl
5. Pastry Brush 6. Whisk/Whipper ( ) 7. & PaletteKnife&DoughScrape 8. Rolling Pin 9. & Rubber Spatula &Wooden Spatula 10. Sieve
11. Strainer 12. Cooling Rack/ Inver track 13. Juicer 14. Grater 15. Pie Weights
16. Dough Mat 17. & Pastry Bag &Nozzle 18. Baking Paper 19. Round Pan 20. RingMould 21. LoafPan
22. Thermometer 0200 300 23. & Pie& Tart Pan 24. Baking Cup muffin 25. Chocolate Mould 26. Baking Mould 27. SoufflDish (souffl )
28. Pudding &Jelly Cup 29. Cookie Mould (A) 14% (B) 12% 9~12% 8.5% 4:1 / 65
1 Hydrogenated Margarine 20% 2 Shortening 3 Oleo Margarine 44 Milk 1 2 3 Evaporated Milk Condensed Milk 0.5% 24% Whipping Cream Whipped Cream 1 47% 40% Cream 2 Yogurt
Sour Cream 18% Cheese A 1 cream cheese 2 Mascarpone cheese 80% 3 Mozzarella Cheese Mozzarella 50% 4 Parmesan Cheese 10
1:2 3843
2738% 30
1. 2. 3. 1. 2. 3. 4. 1. 2. 1. 2. 3. 1. 2. 3. 4. 5. 6. 7. 1. 2. 3. 4. 5. 6. 1.
2. 3. 1. 2. 3. 1. 2. 1. 1722 2. 1. 1%-1.5%500 7.5ml 2. 3. 12% 1213% 4. 5. 6. 2628 7. 1.52% 8. 56 40-60 1. PATENT 12% 2. 3. 4. 5. 6. 7. 46% 1. 2. 190 3. 4. 5. 1. 2. 3. 4.
5. 6. 1. 2. 3. 1.52% 4. 45 38 5. 8090% 100% 6. 100% 100% 100% 1 % % 300g 100 56.72 6 2 1.2 9 3 1.7 186 62 35.6 12 4 2.3 9 3 1.7 522 174 100 2 1 = %*100%/ % 2 = *100%/ % 3 = *100%/ 4 = * %/100% 5 = *100%/ 6 = *100%/ % 7 = * 8 = /100%- *100- ] 9 = *100%/ % 10 %= - / 11 = - / 1 = *3 4- + + 2 = *3 4- + + 3 = * - /80+ 4 = - 1 2 3 4 1
11. 1 100%200% 75%150% 2 100% 75% 3 50% 4 10%15% 1% 1% 1000 1000 430 500 75% 87.5% 4% 1000 40 960 40 40 2 2 1 80%110% 0 80%110% 10%50% 25%50% 40%70% 020% 015% 2 150% 0.5%1.5% 2%4% 3 120%140% 140%160% 4 1 X 2 M M 3 1
2 3 4 100 200 75 150 1 075 086 75 875 4 80 110 5 10 80 110 10 50 25 50 40 70 1 10 2 3 4 5 6 140 40 110 140 20 10 7 8
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1() 2() 3() 1 20 2 1 3
1 1 2 2 3
[ ] 1 2 3 4 5 6
[ ] 1. 2. 3. 4. 56
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