Portioning Pastry Strips

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
Figures 12-1 to 12-3 show 3 techniques for cutting pastry strips or rectangular cakes into individual servings.
Figure 12-1 Rectangular cuts
Figure 12-2 Wedge-shaped cuts
Figure 12-3 Blunt-end triangle cuts

© 1989 All rights reserved. Published by Wiley.