烘培學原文

請問哪邊可以找到烘培學的原文

因為做報告有需要...

不是烘培的做法 是類似介紹烘培

老師要我們交心得感想

麻煩大大了

Update:

請問這個有中文的翻譯嗎?

呵呵 我太貪心了 跟你要原文 還要中文~"~

因為 我們老師 要我們交原文的報告 跟中文看完的心得

1 Answer

Rating
  • 1 decade ago
    Favorite Answer

    不是很清楚你要問的問題,不過找到以下文章,你先看看是否是你要的:

    PART 01

    A bakery (also called baker's shop or bakehouse) is an establishment which produces or/and sells bread, pies, pastries, cakes & cupcakes, biscuits, cookies, muffins, rolls, pretzels, doughnuts, and other baked goods prepared by bakers. Many retail bakeries are also cafés, serving coffee and tea to customers who wish to enjoy the freshly baked goods on the bakery's premises.

    A baker is a person who bakes and sells bread. Cakes and similar and foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. The place where a baker works is called a bakehouse, bakeshop, or bakery. Bakers make lots of varieties of food; bread, cake, donuts, brownies, fudge, and even more.

    The Roman Empire

    The Greek culture influenced the Romans a lot after the Egyptians. From there, baking was transformed, and flourished. The Romans were lusty and festive, soon the art of baking was a highly respected profession during the fourth century AD. The profession became so profitable that in the time of Christ there were about three hundred bakers around Rome. Food here includes bread, wine, apples, and more.

    2009-12-17 02:24:01 補充:

    PART 02

    Europe

    From the Roman Empire, the art of bakery spread throughout Europe and the rest of the world.

    2009-12-17 02:24:40 補充:

    PART 03

    During the Middle ages, it was common for each landlord to have a bakery, which was actually more of a public oven. Housewives would bring dough that they had prepared to the baker, who would use the oven to bake it into bread.

    2009-12-17 02:25:17 補充:

    PART 04

    As time went on, bakers began to bake their own goods, creating numerous tricks. For example, some bakers had trap doors that would allow a small boy to pinch off a bit of the dough to later sell off as his own.

    2009-12-17 02:25:33 補充:

    PART 05

    This practice eventually led in England to a regulation known as the Assize of Bread and Ale, which provided harsh punishments for bakers who were caught cheating. In response, bakers commonly threw in an extra loaf of bread; this tradition lives on in the modern "baker's dozen"

    2009-12-17 02:26:12 補充:

    PART 06

    Modern bakers

    A baker's shop in Oslo, Norway.

    A modern Pita bakery in IstanbulToday bakers work in varying environments both as employees and sometimes owning their own stores. Bakers can be found working in:

    Large factories.

    2009-12-17 02:27:04 補充:

    PART 07

    These produce bread and related products which are then transported to numerous selling points throughout a region. These normally include supermarkets, convenience stores, and the like.

    2009-12-17 02:27:35 補充:

    PART 08

    Bakers in these environments are largely there for quality control as machines take care of much of the labour intensive aspect of the job.

    Small Independent bakeries. These are largely family-run businesses.

    2009-12-17 02:27:57 補充:

    PART 09

    They may specialise in particular types of products, such as sourdough. Independent bakeries are much more likely to create products made from scratch on premises.

    Chain stores. Recent years have seen the rise of chain stores (supermarkets) selling the same range of products.

    2009-12-17 02:28:11 補充:

    PART 10

    Bakers in these stores often bake according to a pre-determined recipe book. This can lead to frustration as some bakers do not agree with techniques used by the franchising model. However, the recipes used tend to be well-founded, and popular with the paying public.

    2009-12-17 02:28:25 補充:

    PART 11

    Alternately, many chain store bakeries no longer make any products from scratch, having switched to a more productive partially baked or pre-made format. This is a format that is popular yet not universal amongst American chains.

    2009-12-17 02:28:56 補充:

    PART 12

    This method also leads to frustration, albeit on behalf of the customers, who have negative connotations of pre-frozen or pre-made goods. It can be true that something is fresh baked on premises, but not fresh made.

    2009-12-17 02:29:19 補充:

    PART 13

    This should not be too surprising a fact, as supermarket bakery "departments" must produce large quantities of products which are generally inexpensive and therefore generally not very profitable to begin with.

    2009-12-17 02:29:47 補充:

    PART 14

    Even in this streamlined method of baking, the cost of labor can reach in the area of 20-30% of the bakery's profit and can keep a decently sized staff occupied the entire day.

    2009-12-17 02:30:11 補充:

    PART 15

    While it might sound hard to imagine, multitudes of these supermarket bakeries function daily without their bakers so much as touching flour, eggs, yeast or even a mixer.

    2009-12-17 02:30:27 補充:

    PART 16

    Products such as cakes, frosting, dough and sweet goods hold up extremely well in a frozen environment and can last for months in a freezer to be thawed and prepared for fresh consumption.

Still have questions? Get your answers by asking now.