Baking and pastry : mastering the art and craft / The Culinary Institute of America

Material type: Text

TextPublication details: Hoboken : Wiley, c2016. Edition: 3rd edDescription: xx, 1116 p. : col. ill. ; 29 cmISBN: 9780470928653Subject(s): Baking | Desserts | PastryDDC classification: 641.815 BAK

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Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode	Item holds
English Lending	Villa College Library	Villa College Library	641.815 BAK (Browse shelf(Opens below))	Available		18121

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CONTENT

The professional baker and pastry chef. Career opportunities for baking and pastry professionals
Ingredient identification
Equipment identification
Advanced baking principles
Food and kitchen safety
Baking formulas and bakers' percentages
Yeast-raised breads and rolls. Yeast-raised breads and rolls
Advanced yeast breads and rolls
Baking building blocks. Pastry doughs and batters
Quick breads and cakes
Cookies
Custards, creams, mousses, and soufflés
Icings, glazes, and sauces
Frozen desserts
Assembling and finishing. Pies, tarts, and fruit desserts
Filled and assembled cakes and tortes
Breakfast pastries
Individual pastries
Savory baking
Plated desserts
Chocolates and confections
Décor
Wedding and specialty cakes
Appendix A. Elemental recipes
Appendix B. Décor templates
Appendix C. Conversions, equivalents, and calculations
Appendix D. Readings and resources.

Includes bibliographical references (pages 1086-1089) and index.

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