Baking and pastry :  mastering the art and craft / 
The Culinary Institute of America 
 - Third Edition. 
 - New Jersey :  Wiley,  c2016 
 - iv, 123 pages :  illustrations ;  28 cm. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781118712825 
<br/><br/><label>Subjects--Topical Terms: </label><br/>BAKING -- PROBLEMS, EXERCISES, ETC
<br/><br/><label>LC Class. No.: </label>TX 763 .B35 2016