is used for such tasks as beating cream and eggs, and making mayonnaise. 

✰ Paddle:
is used for general mixing. 
✰ Dough arm:
is used for mixing and kneading yeast dough.

With special disks attachments  it can also slice, shred, and julienne solid foods.

Sizes: full pan – 18 x 26 inches half pan – 18 x 13 inches

Is a rectangular pan about 2 inches (50 mm) deep.

❣ Are available in 1, ½ , 1/3 and ¼ cup sizes

❣ sizes are pints, quarts, half-gallons and gallons

❣ each size is marked off into fourths by ridges on the sides.

❣ Are used for portioning soft solid foods.

The egg shell colour has nothing to do with either taste or nutritive value. 

“It’s more about appearance than anything” 

♡ It’s about how:
-> The shell looks

-> Firm the white is

❀ Flat (2.5 dozen)
❀ Case or half-case

❀ Soy lecithin
❀ Flax-seed mix
❀ Pureed fruits or vegetables
❀ Silken tofu
❀ Unflavoured vegetarian gelatine powder (agar agar)

If eggs are leavening agents:

❀ Buttermilk
❀ Yogurt
❀ Baking soda
❀ Commercial egg replacement powder

If eggs are added for moisture:
❀ Fruit juice
❀ Milk
❀ Water
❀ Puréed Fruit

Eggs give structure to baked products due to their protein content.
They also help thicken some products such as custard sauces.

2. Emulsification:

Egg yolks have natural emulsifiers that help blend ingredients smoothly.

3. Aeration:

Beaten or whipped eggs assist in leavening because they trap air that expands when heated, causing baked products to rise.

4. Flavour

Eggs add a distinct flavour

5. Colour

Egg yolks add a rich yellow colour to baked products and crusts.

❀ Eggs have been called “The cement that holds together the castle of cuisine.”

❀ Separated white of egg coagulates between 60 and 65 ºC and the yolk between 62 and 70 ºC. These temperatures are raised when eggs are mixed into liquids with other additions. 

E.g.: The coagulation of an egg, when mixed with milk and sugar, as in custard, will take place between 80 and 85ºC and it will start to curdle at 88 to 90ºC.

2. Sulphur:

❀ The yolk portion of an egg is high in sulphur, and that why eggs smell when they are rotten.

E.g.: If a boiled egg is overcooked, a greenish ring sometimes appears around the egg yolk due to the iron and sulphur compounds in the egg.

3. Foams:

❀ Eggs are used a lot in foams, specially the whites.

Simple egg whites can expand six to eight times in volume when whipped. Egg foams can be incorporated in a variety of dishes: meringues, cakes, soufflés, sauces, mousses and cocktails.

- Bacteria ripened from inside:
Includes most hard-ripened and hard grating cheeses.

- Washed-rind cheeses:
Their surface is periodically washed with with a slat brine solution.

- Blue-veined cheeses:
Contain mould cultures that spread through the interior of the cheese.

- Mould-ring cheeses:
Have a mould crust or rind that is white and velvety while the cheese is young but that may darken as the cheese ages.

- Unripened cheeses:
are made by coagulating milk proteins (casein) with acid.

❄ Hardness
- Unripened cheeses
- Semisoft cheese:
Rang from bland and buttery when young to more earthy and full flavoured when older.

- Soft-ripened cheeses:
Are firm and cakey with little flavour when young. 

- Hard cheeses:
Are cured cheeses 

- Blue-veined cheeses:
Owe their flavour and appearance to the blue or green mould. 

- Goat cheeses:
As ages it becomes firmer and the peppery, acidic flavour becomes stronger.

- Hard grating cheeses
Have a grainy texture.

Whole wheat (Wholemeal) or whole grain flours, use the three parts of the wheat grain: the bran, the endosperm and the germ.

☸ Starches can be used as a thickener, a binder and as a stabilizer.

☸ Starches can vary widely in terms of:

∞ Steam
When the water in the dough turns to steam, the H20 molecules begin to spread out and take up way more space.
This forces the dough to expand to 1600 times its original volume. This is why steam is considered to be a leavening agent.

It's a chemical also called sodium bicardonate. It is added to dough in which acid is provide by other ingredients such as honey, molasses and buttermilk.

≡ Walnuts - 60 grams (2.1 oz)

≡ Vegetable oil - 150 g (5.3 oz)

≡ Flour - 160 grams (1 cup, 5.6 oz)

≡ Sugar - 300 grams (10.6 oz)

≡ Eggs - 3 each

≡ Salt - 5 grams (1 tsp, 0.17 oz)

≡ Cinnamon - 5 grams (1 teaspoon, 0.17 oz)

Baking powder - 1 teaspoon

≡ Heavy cream (at least 30 % fat) - 200 ml

≡ Mascarpone - 200 grams (7 oz)

≡ Sugar - 3 tablespoons

≡ Vanilla sugar - 2 teaspoons

☆ How to make: