Baking and pastry : mastering the art and craft / The Culinary Institute of America
Material type:
TextPublication details: New Jersey : Wiley, c2016Edition: Third EditionDescription: iv, 123 pages : illustrations ; 28 cmISBN: - 9781118712825
- TX 763 .B35 2016
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 763 .B35 2016 (Browse shelf(Opens below)) | c.1 | Available | NULIB000013701 |
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| GC TX 762 .W35 2004 The Complete Guide to Wines and Wine Drinking / | GC TX 763 .L33o 2013 On baking : a textbook of baking and pastry fundamentals / | GC TX 763 .B35 2009 Baking and pastry : mastering the art and craft / | GC TX 763 .B35 2016 Baking and pastry : mastering the art and craft / | GC TX 763 .B54 2008 The big book of baking : your complete guide to perfect baking every time. | GC TX 763 .C87 2014 Patisserie / | GC TX 763 .G57 2009 Professional baking / |
Part One: The Professional Baker and Pastry Chef -- 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 -- Part Two: Yeast-raised Breads and Rolls -- Chapter 7: Yeast-raised Breads and Rolls -- Chapter 8: Advanced Yeast Breads and Rolls -- Part Three: Baking Building Blocks -- Chapter 9: Pastry Doughs and Batters -- Chapter 10: Quick Breads and Cakes -- Chapter 11: Cookies -- Chapter 12: Custards, Creams, Mousses, and Souffles -- Chapter 13: Icings, Glazes, and Sauces -- Chapter 14: Frozen Desserts -- Part Four: Assembling and Finishing -- 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: Decore -- Chapter 23: Wedding and Specialty Cakes.
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