johns patisserie presentation
TRANSCRIPT
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Lemon Meringue Pie
By John Goldie
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Executive Summary/Introductio
nIn this project I will produce an in depth study of Lemon Meringue Pie
I will also design and product a Modern take on Lemon Meringue
Pie
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Method behind Lemon Meringue Pie
Pastry
Lemon curd
Meringue
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The History & background
of the product
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Original Recipe
[1769] A Lemon Pudding
[1847] "Meringue Pie
[1871] "Lemon Custard Pie No. 2
[1879] "Lemon Pie.
[1882] "Lemon Pie (no. 3)
[1885]"Lemon pie.
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Analysis
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ModificationsLemmon pudding
Pastry case to hold pudding
Sweet pastry to help with eating
Meringue topping
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Cultural
French meringue
Italian meringue
American meringue(beaten and cooked)
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My Project
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Explanation of Modern
InterpretationDesignHistory
Flavour
Inspiration
Texture
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Dietary and nutritional information
Couldn’t work the dietary panel online…. Can I get some help mark? ;)
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Costing information
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Overall analysis
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References1. The Experienced English Housekeeper, Elizabeth
Raffald, with an introduction by Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 82).
2. Common Sense in the Household: A Manual of Practical Housewifery, Marion Harland [1882] (p. 350)
3. Mrs. Crowen's American Lady's Cook Book, Mrs. T. J. Crowen [Dick & Fitzgerald:New York] 1847 (p. 256)
4. http://www.foodtimeline.org/foodpies.html#lemonmeringuepie
5. --Biscuits, Spoonbread, and Sweet Potato Pie, Bill Neal [Alfred A. Knopf:New York] 1996 (p. 275)
6. Korey Field