Baking and Pastry, Study Guide: Mastering the Art and Craft / Edition 2

Baking and Pastry, Study Guide: Mastering the Art and Craft / Edition 2

by The Culinary Institute of America (CIA)
     
 

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ISBN-10: 0470258683

ISBN-13: 9780470258682

Pub. Date: 04/27/2009

Publisher: Wiley

The Culinary Institute of America study guide

Baking & Pastry

Mastering the Art and Craft

2nd edition

Overview

The Culinary Institute of America study guide

Baking & Pastry

Mastering the Art and Craft

2nd edition

Product Details

ISBN-13:
9780470258682
Publisher:
Wiley
Publication date:
04/27/2009
Edition description:
Study Guid
Pages:
108
Product dimensions:
8.30(w) x 10.80(h) x 0.50(d)

Table of Contents

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.

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