000 01681nam a2200217Ia 4500
003 NULRC
005 20250520094837.0
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020 _a9780470055915
040 _cNULRC
050 _aTX 763 .B35 2009
245 0 _aBaking and pastry :
_bmastering the art and craft /
_cThe Culinary Institute of America
250 _a2nd Edition
260 _aNew Jersey :
_bWiley,
_cc2009
300 _a932 pages :
_billustrations ;
_c28 cm.
365 _bPHP4728
504 _aIncludes index.
505 _aPART 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.
650 _aBAKING
942 _2lcc
_cBK
999 _c4132
_d4132