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1. Á¦°ú±â´ÉÀå ½ÃÇè ÃâÁ¦±âÁØÀ» 100% ¹Ý¿µÇÑ ÃÖ½ÅÆÇ!!
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01 Á¦»§¹ý
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Á¦1Àå Á¦»§¹ý ¹Ì¸®º¸´Â ÃâÁ¦¿¹»ó¹®Á¦
02 Á¦»§ ¼ø¼
[01] Á¦»§¹ý °áÁ¤
[02] ¹èÇÕÇ¥ ÀÛ¼º
[03] ¿ø·áÀÇ Àüó¸®
[04] ¹Í½Ì(Mixing)
[05] 1Â÷ ¹ßÈ¿(Fermentation)
[06] ºÐÇÒ(Dividing)
[07] µÕ±Û¸®±â(Rounding)
[08] Áß°£ ¹ßÈ¿(Intermediate Proofing)
[09] Á¤Çü(Molding)
[10] Æд×(Paning)
[11] 2Â÷ ¹ßÈ¿(Final Proofing)
[12] ±Á±â(Baking)
[13] ³Ã°¢(Cooling)
[14] ½½¶óÀ̽º(Slice)
[15] Æ÷Àå(Packing)
[16] »§ÀÇ ³ëÈ(Retrogradation)
[17] »§ÀÇ ºÎÆÐ(Spoilage)
[18] ÀÛ¾÷ȯ°æ °ü¸®
[19] »ý»ê°ü¸®
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[01] ÇÁ¶û½º»§(¹Ù°ÔÆ®)(French Bread)
[02] ´Ü°úÀÚ»§(Sweet Bread)
[03] À×±Û¸®½Ã ¸ÓÇÉ(English Muffin)
[04] È£¹Ð»§(Rye Bread)
[05] µ¥´Ï½Ã ÆäÀ̽ºÆ®¸®(Danish Pastry)
[06] ¼¶À¯¼Ò»§(Fiber Bread)
[07] °ÇÆ÷µµ ½Ä»§(Raisin Pan Bread)
[08] ÇÇÀÚ ÆÄÀÌ(Pizza Pie)
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04 Á¦Ç° Æò°¡
[01] Á¦Ç° Æò°¡
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Á¦1Æí Á¦»§ ÀÌ·Ð ´Ü¿øº° ÀûÁß¿¹»ó¹®Á¦
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01 °úÀÚÀÇ °³¿ä
[01] °úÀÚ¿Í »§ÀÇ Â÷ÀÌÁ¡
[02] °úÀÚ Á¦Ç°ÀÇ ºÐ·ù
[03] Á¦°ú ½Ã ¹°¸®¡¤ÈÇÐÀû ÀÛ¿ë
[04] Á¦°ú¿¡ »ç¿ëµÇ´Â ÁÖ¿ä Àç·á¿Í ±× ±â´É
[05] Á¦°ú¡¤Á¦»§ ±â±â¿Í µµ±¸
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02 °úÀÚ ¹ÝÁ×ÀÇ Á¾·ù
[01] ¹ÝÁ×Çü ¹ÝÁ×(Batter Type Dough)
[02] °ÅÇ°Çü ¹ÝÁ×(Foam Type Dough)
[03] ½ÃÆùÇü ¹ÝÁ×(Chiffon Type Dough)
Á¦2Àå °úÀÚ ¹ÝÁ×ÀÇ Á¾·ù ¹Ì¸®º¸´Â ÃâÁ¦¿¹»ó¹®Á¦
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[01] ¹ÝÁ×¹ý °áÁ¤
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[03] °íÀ²¹èÇÕ°ú ÀúÀ²¹èÇÕ
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[02] ·¹À̾î ÄÉÀÌÅ©(Layer Cake)
[03] ½ºÆÝÁö ÄÉÀÌÅ©(Sponge Cake)
[04] ·Ñ ÄÉÀÌÅ©(Roll Cake)
[05] ¿£Á© Ǫµå ÄÉÀÌÅ©(Angel Food Cake)
[06] ÆÛÇÁ ÆäÀ̽ºÆ®¸®(Puff Pastry)
[07] ¾ÖÇÃ ÆÄÀÌ(Apple Pie)
[08] ÄÉÀÌÅ© µµ³Ó(Cake Doughnut)
[09] ÄíÅ°(Cookie)
[10] ½´(Choux)
[11] ³Ã°ú(Entremets Froids)
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[01] ź¼öȹ°(´çÁú)
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[03] ´Ü¹éÁú
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[01] ¹Ð°¡·ç(Wheat Flour)
[02] ±âŸ °¡·ç(Miscellaneous Flour)
[03] À̽ºÆ®(Yeast)
[04] ´Þ°¿(Egg)
[05] ¹°(Water)
[06] ¼Ò±Ý(Salt)
[07] °¨¹ÌÁ¦(Sweetening Agents)
[08] À¯Áö·ù(Fat
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01 Á¦»§¹ý
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[03] ¿ø·áÀÇ Àüó¸®
[04] ¹Í½Ì(Mixing)
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[06] ºÐÇÒ(Dividing)
[07] µÕ±Û¸®±â(Rounding)
[08] Áß°£ ¹ßÈ¿(Intermediate Proofing)
[09] Á¤Çü(Molding)
[10] Æд×(Paning)
[11] 2Â÷ ¹ßÈ¿(Final Proofing)
[12] ±Á±â(Baking)
[13] ³Ã°¢(Cooling)
[14] ½½¶óÀ̽º(Slice)
[15] Æ÷Àå(Packing)
[16] »§ÀÇ ³ëÈ(Retrogradation)
[17] »§ÀÇ ºÎÆÐ(Spoilage)
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[02] ´Ü°úÀÚ»§(Sweet Bread)
[03] À×±Û¸®½Ã ¸ÓÇÉ(English Muffin)
[04] È£¹Ð»§(Rye Bread)
[05] µ¥´Ï½Ã ÆäÀ̽ºÆ®¸®(Danish Pastry)
[06] ¼¶À¯¼Ò»§(Fiber Bread)
[07] °ÇÆ÷µµ ½Ä»§(Raisin Pan Bread)
[08] ÇÇÀÚ ÆÄÀÌ(Pizza Pie)
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[02] °úÀÚ Á¦Ç°ÀÇ ºÐ·ù
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[05] Á¦°ú¡¤Á¦»§ ±â±â¿Í µµ±¸
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[01] ¹ÝÁ×Çü ¹ÝÁ×(Batter Type Dough)
[02] °ÅÇ°Çü ¹ÝÁ×(Foam Type Dough)
[03] ½ÃÆùÇü ¹ÝÁ×(Chiffon Type Dough)
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[03] °íÀ²¹èÇÕ°ú ÀúÀ²¹èÇÕ
[04] Àç·á °è·®
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[02] ·¹À̾î ÄÉÀÌÅ©(Layer Cake)
[03] ½ºÆÝÁö ÄÉÀÌÅ©(Sponge Cake)
[04] ·Ñ ÄÉÀÌÅ©(Roll Cake)
[05] ¿£Á© Ǫµå ÄÉÀÌÅ©(Angel Food Cake)
[06] ÆÛÇÁ ÆäÀ̽ºÆ®¸®(Puff Pastry)
[07] ¾ÖÇÃ ÆÄÀÌ(Apple Pie)
[08] ÄÉÀÌÅ© µµ³Ó(Cake Doughnut)
[09] ÄíÅ°(Cookie)
[10] ½´(Choux)
[11] ³Ã°ú(Entremets Froids)
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[02] Áö¹æ(ÁöÁú)
[03] ´Ü¹éÁú
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[02] ±âŸ °¡·ç(Miscellaneous Flour)
[03] À̽ºÆ®(Yeast)
[04] ´Þ°¿(Egg)
[05] ¹°(Water)
[06] ¼Ò±Ý(Salt)
[07] °¨¹ÌÁ¦(Sweetening Agents)
[08] À¯Áö·ù(Fat