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Pastry chef

Index Pastry chef

A pastry chef or pâtissier (the French female version of the word is pâtissière), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. [1]

25 relations: Baker, Bakery, Baking, Bistro, Bread, Brigade de cuisine, Cheese, Chef, Coffeehouse, Dessert, Dessert wine, Food presentation, French language, Garde manger, Hotel, Kitchen, List of chefs, List of pastry chefs, List of restaurant terminology, Pastry, Pastry blender, Pastry brush, Profession, Recipe, Restaurant.


A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source.

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A bakery (a.k.a. baker's shop or bake shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies.

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Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.

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A bistro or bistrot, is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting.

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Bread is a staple food prepared from a dough of flour and water, usually by baking.

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Brigade de cuisine

Brigade de cuisine (kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.

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Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.

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A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine.

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A coffeehouse, coffee shop or café (sometimes spelt cafe) is an establishment which primarily serves hot coffee, related coffee beverages (café latte, cappuccino, espresso), tea, and other hot beverages.

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Dessert is a confectionery course that concludes a main meal.

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Dessert wine

Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert.

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Food presentation

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.

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French language

French (le français or la langue française) is a Romance language of the Indo-European family.

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Garde manger

A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration.

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A hotel is an establishment that provides paid lodging on a short-term basis.

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A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment.

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List of chefs

This article is a list of notable chefs and food experts throughout history.

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List of pastry chefs

This is a list of notable pastry chefs.

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List of restaurant terminology

This is a list of restaurant terminology.

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Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.

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Pastry blender

A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries.

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Pastry brush

A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

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A profession is a vocation founded upon specialized educational training, the purpose of which is to supply disinterested objective counsel and service to others, for a direct and definite compensation, wholly apart from expectation of other business gain.

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A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish.

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A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money.

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Bakery chef, Pastry Chef, Pastry chefs, Pastrychef, Patissier, Pâtissier.


[1] https://en.wikipedia.org/wiki/Pastry_chef

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