Baking and pastry, mastering the art and craft, the Culinary Institute of America
Type
Label
Baking and pastry, mastering the art and craft, the Culinary Institute of America
Language
eng
Bibliography note
Includes bibliographical references (pages 840-842) and indexes
Illustrations
illustrations
Index
index present
Literary Form
non fiction
Main title
Baking and pastry
Nature of contents
bibliography
Oclc number
50447972
Responsibility statement
the Culinary Institute of America
Sub title
mastering the art and craft
Table Of Contents
1. The professional baker and pastry chef -- 2. Ingredient identification -- 3. Equipment identification -- 4. Baking science and food safety -- 5. Baking formulas and bakers' percentages -- 6. Yeast dough -- 7. Yeast-raised breads and rolls -- 8. Pastry doughs and batters -- 9. Quick breads and cakes -- 10. Cookies -- 11. Custards, creams, mousses, and soufflés -- 12. Icings, glazes, and sauces -- 13. Frozen desserts -- 14. Pies, tarts, and fruit desserts -- 15. Filled and assembled cakes and tortes -- 16. Individual pastries -- 17. Plated desserts -- 18. Chocolates and confections -- 19. Décor -- 20. Wedding and specialty cakes -- Elemental recipes -- Conversions, equivalents, and calculations -- Readings and resources -- Templates
Classification
Contributor
Content
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