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Chapter 2.Ingredient Identification.
Chapter 3.Equipment Identification.
Chapter 4.Baking Science and Food Safety.
Chapter 5.Baking Formulas and Bakers' Percentages
Chapter 6.Yeast Doughs.
Chapter 7.Yeast-Raised Breads and Rolls.
Chapter 8.Pastry Doughs and Batters.
Chapter 9.Quick Breads and Cakes.
Chapter 11.Custards, Creams, Mousses, and Souffles.
Chapter 12.Icings, Glazes, and Sauces.
Chapter 13.Frozen Desserts.
Chapter 14.Pies, Tarts, and Fruit Desserts.
Chapter 15.Filled and Assembled Cakes and Tortes.
Chapter 16.Individual Pastries.
Chapter 17.Plated Desserts.
Chapter 18.Chocolates and Confections.
Chapter 20.Wedding and Specialty Cakes.