Juru panggang

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USS John C. Stennis baker.jpg
A U.S. Navy baker aboard the USS John C. Stennis aircraft carrier moves a tray of hot, freshly baked rolls onto a cooling rack.
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Saliyane aspek panggang sekuler, tukang roti Ming uga tanggung jawab nyedhiyakake pastry kanggo digunakake ing macem-macem ritual, festival lan upacara, kayata zongzi .[1] Ing "Shi Fu Meets a Friend at Tanque" roti diwenehake kanggo upacara pambangunan.[2]

Panggang roti tradisional ing Polandia, mbusak roti seger saka oven nganggo kulit kayu dawa lan dipasang ing rak sing adhem

Juru panggang minangka pedagang sing manggang lan adol roti lan produk liyane sing digawe saka glepung kanthi nggunakake oven utawa sumber panas liyane sing konsentrasi. Panggonan ngendi baker karya iki disebut bakery .

Rong buku penting babagan panggangan roti diterbitake ing taun 1770an: Paul-Jacques Malaouin nerbitake L'art du meinier, du boulanger et du vermicellier ( Art of the Miller, Bread-Baker, lan Pasta-Maker ) ing taun 1762, lan Antoine-Augustin Parmentier nerbitake Le parfair boulanger ( The Perfect Bread-Baker ) ing taun 1778.[3]

Piranti[besut | besut sumber]

Pin rolling digunakake kanggo nggarap adonan.

Macem-macem peralatan digunakake tukang roti, kalebu:

  • Baker's peel - Dayung sing amba lan rata, kayu utawa logam uga digunakake kanggo nggeser roti lan metu saka oven [4]
  • Rolling pin - Alat sing digunakake kanggo muter adonan
  • Sendok gandum - Alat sing digunakake kanggo nambah, nyopot, utawa ngukur glepung
  • Sikat - Piranti sing digunakake kanggo nyikat glepung saka adonan, lan kanggo kaca
  • Pabrik gandum - Alat sing digunakake kanggo pabrik pari-parian; bisa uga engkol tangan utawa mekanik

Galeri[besut | besut sumber]

Referensi[besut | besut sumber]

  1. Chang, K.C. (1977). "Yuan and Ming". Food in Chinese Culture. London: Yale University Press. p. 215.
  2. Feng, Menglong (2009). "Shi Fu Meets a Friend at Tanque". Stories to Awaken the World: A Ming Dynasty Collection. Dipertal déning Yang, Shuhui; Yang, Yunqin. Seattle: University of Washington Press. p. 212.
  3. Wayne Gisslen, Professional Baking (6th ed.: John Wiley & Sons, 2013), p. 5-7.
  4. Rose Levy Beranbaum, The Bread Bible (W. W. Norton, 2003), p. 595-96.