Text| Item type | Current library | Home library | Call number | Status | Date due | Barcode | Item holds |
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English Lending
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Villa College Library | Villa College Library | 641.815 BAK (Browse shelf(Opens below)) | Available | 18121 |
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| 641.595495 AME Karuna aai nulai kehkun : dhevana bai / | 641.595495 HOO Dhivehi rahafaiy 1 / | 641.5973 COO Cooking healthy across America | 641.815 BAK Baking and pastry : mastering the art and craft / | 641.8650944 DUP Patisserie : master the art of French pastry / | 641.8650944 DUP Patisserie : master the art of French pastry / | 642.79 BEE 100 classic napkin folds |
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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