Baking and pastry : mastering the art and craft / The Culinary Institute of America
Material type:
TextPublication details: New Jersey : Wiley, c2009Edition: 2nd EditionDescription: 932 pages : illustrations ; 28 cmISBN: - 9780470055915
- TX 763 .B35 2009
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| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 763 .B35 2009 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001891 |
Includes index.
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 Safety -- Chapter 6: Baking Formulas and Bakers Percentages -- PART TWO: YEAST-RAISED BREADS AND ROLLS -- Chapter 7: Beginner Yeast Breads and Rolls -- Chapter 8: Advanced Yeast Breads and Rolls -- PART THREE: BAKING BUILDING BLOCKS -- Chapter 9: Pastry Doughs and Batters -- Chapter 10: Quickbreads 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: Decor -- Chapter 23: Wedding and Specialty Cakes.
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