English

TM 10-411 Pastry Baking 1966

TM 10-411 Pastry Baking 1966-10-11 Paragraphs Page Part One. PASTRY BAKING OPERATIONS Chapter 1. INTRODUCTION Section I. General 1-3 3 II. Central pastry kitchen 4-8 3 Chapter 2. OPERATIONS Section I. Operating personnel 9-11 6 II. Machinery and equipment 12-21 8 III. Pastry production procedures 22-25 15 IV. Accounting procedures 26-29 17 Chapter 3. SANITATION AND SAFETY Section I. Sanitation 30-34 22 II. Safety 35, 36 24 Chapter 4. INGREDIENTS Section I. Flour 37-42 26 II. Water 43, 44 28 III. Sugar 45—47 29 IV. Leavening agents 48-51 30 V. Shortenings 52-55 32 VI. Milk 56-68 34 VII. Eggs 59-63 35 VIII. Other ingredients 64, 65 36 Part Two. PRODUCTION OF PASTRY ITEMS Chapter 5. PIES Section I. Introduction 66-69 37 II. Preparation 70-77 39 Chapter 6. CAKES Section I. Introduction 78-81 53 II. Mixing and baking 82-87 57 III. Finishing 88-91 73 Chapter 7. COOKIES Section I. Introduction 92, 93 80 II. Preparation 94-98 81 Chapter 8. QUICK BREADS Section I. Introduction 99, 100 91 II. Preparation 101-104 92 Chapter 9. ROLLS Section I. Introduction 105, 106 96 II. Preparation 107-112 99 Chapter 10. DANISH PASTRY 113-116 120 Appendix I. REFERENCES 132 II. BAKING CAKES AT HIGH ALTITUDES

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