Download Advanced Bread and Pastry: A Professional Approach by Michel Suas PDF

By Michel Suas

Complicated Bread & Pastry has a different method of supplying complex point options, options and formulation to these desiring to be specialist bakers pastry cooks. beautiful photos are all through to additional motivate rookies and execs of the limitless power of the craft. complex Bread and Pastry offers intensive details and troubleshooting ideas for addressing the advanced ideas of the complicated point of bread and pastry arts.

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Extra resources for Advanced Bread and Pastry: A Professional Approach

Sample text

Return chilled food to the refrigerator as soon as possible during preparation. Cooking/Baking Proper cooking or baking kills poisonous bacteria such as Salmonella, Campylobacter, Escherichia coli 0157:H7, and Listeria. For this reason, it is important to cook and reheat food thoroughly, especially dairy products and meat, if used. Food should not be reheated more than one time, and foods should be allowed to cool somewhat before placing in the refrigerator. This will prevent heat from these items from warming up other foods stored nearby.

Once a good understanding of what constitutes a hazard has been attained, the next step is to review bakery production processes to discover where a hazard might enter the baked good. A thorough review of the ingredients, formula, process, and storage conditions, conducted by a knowledgeable person, will determine what hazards might occur in the finished bread item. One obvious source is the ingredients and other raw materials used. Another source might be a breakdown in some aspect of the processing system, such as failure in a sterilization process.

Examination of the suspected food, if it is available, is helpful. TREATMENT Most foodborne illnesses are relatively mild and require no treatment other than increased intake of fluids to replace those lost. Patients exhibiting serious symptoms such as bleeding, fever, neurological symptoms, shallow breathing, and dizziness should consult a physician immediately. In some cases, hospitalization is necessary for hydration or other medical treatment. FOODBORNE PATHOGENS Those involved in the food preparation business are responsible for becoming knowledgeable about pathogens, including where they come from and how to avoid them.

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