Baking and pastry : Mastering the art and craft

Bibliografiset tiedot
Päätekijä: The Culinary institute of America
Aineistotyyppi: Printed Book
Julkaistu: New Jersey John Wiley & Sons Inc 2016
Painos:Third edition.
Aiheet:
Baking.
Pastry.
Desserts.
Sisällysluettelo:
  • The professional baker and pastry chef. Career opportunities for baking and pastry professionals
  • Ingredient identification
  • Equipment identification
  • Advanced baking principles
  • Food and kitchen safety
  • Baking formulas and bakers' percentages
  • Yeast-raised breads and rolls. Yeast-raised breads and rolls
  • Advanced yeast breads and rolls
  • Baking building blocks. Pastry doughs and batters
  • Quick breads and cakes
  • Cookies
  • Custards, creams, mousses, and soufflés
  • Icings, glazes, and sauces
  • Frozen desserts
  • Assembling and finishing. Pies, tarts, and fruit desserts
  • Filled and assembled cakes and tortes
  • Breakfast pastries
  • Individual pastries
  • Savory baking
  • Plated desserts
  • Chocolates and confections
  • Décor
  • Wedding and specialty cakes
  • Appendix A. Elemental recipes
  • Appendix B. Décor templates
  • Appendix C. Conversions, equivalents, and calculations
  • Appendix D. Readings and resources.

Samankaltaisia teoksia