面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件

模塊七西式面點(diǎn)操作技藝學(xué)習(xí)內(nèi)容任務(wù)54奶油曲奇餅任務(wù)59黑椒培根披薩任務(wù)55杏仁餅干任務(wù)60奶油泡芙任務(wù)56甜面包任務(wù)61酥皮蛋撻任務(wù)57甜甜圈任務(wù)62海綿蛋糕任務(wù)58牛角包任務(wù)63戚風(fēng)蛋糕Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL模塊七西式面點(diǎn)操作技藝1棋塊七:西式面點(diǎn)搡怍軾藝學(xué)習(xí)目標(biāo)◆方法能力目標(biāo):了解西式面點(diǎn)的概念,掌握西點(diǎn)的分類◆專業(yè)能力目標(biāo)熟練掌握各類西式面點(diǎn)制品的制作方法及制作原理和操作要領(lǐng)。◆社會(huì)能力目標(biāo)通過西式面點(diǎn)任務(wù)的學(xué)習(xí),使學(xué)生能夠更好的運(yùn)用西式面點(diǎn)原料及制作技法,從而達(dá)到舉一反三的學(xué)習(xí)效果。Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡怍軾藝2棋塊七:西式面點(diǎn)搡作軾藝捏論知識(shí)西式面點(diǎn)的概念以蛋、砂糖、奶油及乳制品為主料,經(jīng)過烘、炸、冷凍等成熟方法并以西方制作工藝特點(diǎn)制作的面點(diǎn)稱為西式面點(diǎn),簡(jiǎn)稱西點(diǎn)。、西式面點(diǎn)的特點(diǎn)1.用料講究,營(yíng)養(yǎng)豐富2.工藝性強(qiáng),成品美觀3.口味清香,甜咸酥松Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡作軾藝3棋塊七:西式面點(diǎn)搡作軾藝捏論知識(shí)三、西式面點(diǎn)的操作要領(lǐng)1.再原輔料準(zhǔn)備過程中,應(yīng)注意各種原料的比例要合理,以及對(duì)原輔料的加工處理。2.混料時(shí)1)油脂乳化要充分,否則成品不細(xì)膩,內(nèi)部結(jié)構(gòu)差。(2)投料順序不能顛倒。(3)根據(jù)制品的不同特征,面團(tuán)調(diào)制要選用相應(yīng)的攪拌頭。3.成形操作多借助模具、器具完成,要熟悉模具、器具的使用方法。4.烘烤時(shí),注意爐溫的確定和調(diào)制,把握好成熟時(shí)間,熟練掌握烘烤過程對(duì)于使用糖漿的制品,要注意火候的大小,準(zhǔn)確掌握溫度6.需要裝飾的品種,應(yīng)在冷卻后進(jìn)行裝飾。Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡作軾藝4棋塊七:西式面點(diǎn)搡作軾藝捏論知識(shí)四、西式面點(diǎn)與中式面點(diǎn)的區(qū)別1.原料選擇上,西式面點(diǎn)糖、蛋、油、乳品等的比例較大油脂以奶油為主,添加劑、改良劑等使用較多。中式面點(diǎn)以面粉為主,以糖、蛋、油為輔料,油脂以動(dòng)、植物油為主。2.成熟方法上,西式面點(diǎn)以烘烤為主,中式面點(diǎn)以蒸、煮炸等為主3.口味上,西式面點(diǎn)以甜味為主,咸味為輔,突出奶油等原料香味。中式面點(diǎn)以咸味為主,甜味為輔,且口味多變Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡作軾藝5棋塊七:西式面點(diǎn)搡作軾藝捏論知識(shí)四、西式面點(diǎn)與中式面點(diǎn)的區(qū)別4.成形方法上,西式面點(diǎn)多借助機(jī)械和模具及各類小工具,中式面點(diǎn)以手工操作為主5.成品美化方面,西式面點(diǎn)注重品種的美好裝飾、色彩搭配。中式面點(diǎn)除宴席配點(diǎn)外,一般不再進(jìn)行裝飾。Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡作軾藝6棋塊七:西式面點(diǎn)搡怍軾藝任務(wù)54奶油曲奇餅學(xué)習(xí)目標(biāo)◆學(xué)會(huì)曲奇餅的制作◆了解基本原料的應(yīng)用◆掌握各種原料的加入時(shí)機(jī)Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡怍軾藝7棋塊七:西式面點(diǎn)搡怍軾藝務(wù)5奶油曲音愣實(shí)訓(xùn)準(zhǔn)備1.原料面粉200克,奶油140克,糖粉100克,奶粉8克,雞蛋40克。工具烤盤、星嘴、裱花袋等。Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡怍軾藝8棋塊七:西式面點(diǎn)搡怍軾藝務(wù)5奶油曲音愣二.操作步驟1.將糖粉和奶油進(jìn)行手工搓擦至乳化變白后分次加入雞蛋打發(fā)即可2將打發(fā)好的蛋糊分次加入奶粉、面粉擦成面糊即可。3.將面糊裝入裱花袋中直接擠注到烤盤上即成生坯。4將生坯放入上火170℃下火165℃的烤箱中烤約15分鐘成熟即可。Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡怍軾藝9棋塊七:西式面點(diǎn)搡怍軾藝務(wù)5奶油曲音愣奶油曲奇餅制作分解圖你Evaluauononr.chAsposeslidesforNET4odientPEvaluationonly.CreatedwithAsposeSlidesforNET4.0dientProfilo71Copyright2004-2017AsposePtyL棋塊七:西式面點(diǎn)搡怍軾藝10面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件11面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件12面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件13面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件14面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件15面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件16面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件17面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件18面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件19面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件20面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件21面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件22面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件23面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件24面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件25面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件26面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件27面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件28面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件29面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件30面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件31面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件32面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件33面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件34面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件35面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件36面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件37面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件38面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件39面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件40面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件41面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件42面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件43面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件44面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件45面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西式面點(diǎn)操作技藝課件46面點(diǎn)工藝實(shí)訓(xùn)教程模塊七-西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