Fruit Jam Making Express Beginner Workshop 2 by Taiwan Chef Instructor & Recipe Book Author Sandra Yu

Description

Fruit Jam Making Express Beginner Workshop 2 (Bonus: Scones Recipe) by Taiwan Chef Instructor & Recipe Books Author Sandra Yu 

果酱快捷初级班 2 – 台湾🇹🇼果酱女王与厨艺老师于美芮

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How is Fruit Jam made?

Fruit Jam is a product made from fruits cooked with sugar until Pectin releases and the mixture is thickened to a spreadable consistency.

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Fruit Jam Beginner Workshop 2 (Menu B)

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• Hands-On on natural Pectin / use of  Fruit Peel
• Learning different types of sugar and their temperature
• Canning and Sterilisation Techniques
• Various Methods of Sterilisation
• Classification and Differences of common Jams
• Selection of different jars
• Theories behind Fruit Jam making
• Instructor will demonstrate various types of Jams using local fruits that is in season
• Tips on Storage, Commercial Sales & various jam combinations will be shared etc.

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   1.  Blueberry Jam + Apple Jam (Double Layered Jam Demo + Hands-on)

  2.  Pineapple Mango Passionfruit Jam (Demo without Pectin + Hands-on)

  3.  Scones (Demo)

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Special Bonus Recipe for Singapore Workshops: 2 Extra Fruit Jam Recipes will be given & Teacher will explain the making of these extra recipes plus Bonus tips (different menus from Beginner Fruit Jam 1 Workshop).

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果酱快捷初级班 2 – 果酱女王于美芮

• 自制 天然果胶 /果皮的运用
• 砂糖的种类与温度判断
• 装罐与消毒技巧
• 不同罐子的挑选
• 消毒的各种方法
• 常见果酱的分类与不同
• 导师以当地当季水果为主示范 多种类型 果酱

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1.           蓝莓果酱+苹果果酱 (双层果酱示范 + 实作)
2.           凤梨芒果百香果酱 (无果胶示范 + 实作)
3.           司康饼  (示范)

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新加坡课程：加吗2个特别果酱食谱， 老师会在课堂上口述做法， 窍门和该注意事项。

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🗓️  Sat 27 Jan 2024

⏰  2.30 pm – 6.30 pm / till finish

(Not SkillFuture Approved course)

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Promo Hands-on Workshop Fees: SGD 250 / pax

Early Bird Offer: SGD 228 / pax

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Bio Sandra Yu  于美芮

Facebook Page / 脸书页 ：@果醬女王于美芮廚藝教室

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Chef Sandra has a wealth of impressive patisserie and cuisine worked in Paris with a few renowned F&B establishments like Eric Kayser Artisan Boulanger, The Ritz Paris’ premier pâtisserie and the famed tearoom and pâtisserie, Angelina Paris known for its Mont-Blanc dessert and hot chocolate.  After returning to Taiwan, she has worked in a number of 5-star hotel establishments and restaurants in Taipei as R&D Chef, guest Chef, F&B Consultant and Chef de Cuisine in pastries and Thai Cuisine, besides conducting workshops.

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Chef Sandra holds a Grand Diplôme de Cuisine et Pâtisserie (i.e. Diploma of Cuisine and Diploma of Pâtisserie) with Le Cordon Bleu France,

Graduated in French Patisserie from Escoffier School of Culinary Arts, The Ritz Paris

Completed professional courses in pastries with Bellouet Conseil in Paris.

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Chef Sandra is also the only one in Asia who won an award in 2018 Le Championnat Du Monde Professionnel 2018 De Beaupuy, a World Cup Fruit Jam / Confiture competition in France.

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★学历

法国蓝带(Le Cordon Bleu )厨艺学院法式甜点与法式料理之大证书毕业 Grand Diplome蓝带厨艺大文凭课程。

2007年 巴黎丽池饭店艾斯考厨艺学院(ESCOFFIER)，法式甜点毕业。

2008年 法国专业甜点学院(Bellouet Conseil) 专业课程结业。

2009~2013年法国专业甜点学院Bellouet Conseil 专业课程结业。

(蛋糕、小点心、三明治、咸塔与马卡龙..等课程)

台湾相关学历2002年~2005年

中华民国谷类研究所，西点面包技能班毕业

日本和果子先修班两期

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★泰国相关学历 2013年6-12月 2013

泰国曼谷 学习泰式皇家料理与皇式甜点

Bangkok Thai Cooking Academy Chef Courses  泰国厨艺学院主厨课程毕业

UFM Baking & Cooking School Thai Cooking Courses & Thai Royal Dessert Courses 泰国UFM厨艺学校 泰式料理与皇家甜点结业

Wandee Culinary School Traditional Thai Cooking / Professional Basic and Advance Course 泰国Wandee厨艺学校 传统泰国菜 专业班毕业

MLP Dinakara The Royal Exquisite Thai Cooking School Thai Advanced Course 泰国皇家精致料理学校 泰国进阶班结业

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★修业课程

Blue Elephant Royal Thai Cuisine Bangkok蓝象厨艺学校

Mandarin Oriental Cooking School东方文华厨艺学校

Silom Cooking School Thailand西隆厨艺学校泰国

Naj Thai Cooking School NAJ皇室餐厅附设厨艺学校

Amita Thai Cooking Class 阿米塔传统厨艺学校

Sompong Original Thai Cooking School 珊蓬传统厨艺学校

Thai Cooking Academy泰国厨艺学校

The Royal Kitchen Bangkok皇家厨房厨艺学校曼谷