Baking and Pastry, Study Guide: Mastering the Art and Craft
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated\ Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full...
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The Culinary Institute of America study guide Baking & Pastry Mastering the Art and Craft 2nd edition
Chapter 1 Career Opportunities for baking and pastry professionals. Chapter 2 Ingredient Identification. Chapter 3 Equipment Identification. Chapter 4 Advanced Baking Principles. Chapter 5 Food and kitchen safety. Chapter 6 Baking formulas and bakers’ percentages. Chapter 7 Beginner yeast breads and rolls. Chapter 8 Advanced yeast breads and rolls. Chapter 9 Pastry doughs and batters. Chapter 10 Quick breads and cakes. Chapter 11 Cookies. Chapter 12 Custards, creams, mousses, and soufflés. Chapter 13 Icings, glazes, and sauces. Chapter 14 Frozen Desserts Chapter 15 Pies, tarts, and fruit desserts. Chapter 16 Filled and assembled cakes and tortes. Chapter 17 Breakfast Pastries. Chapter 18 Individual pastries. Chapter 19 Savory baking. Chapter 20 Plated desserts. Chapter 21 Chocolates and confections. Chapter 22 Décor. Chapter 23 Wedding and specialty cakes.
