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Baking and Pastry, Study Guide: Mastering the Art and Craft

by

Baking and Pastry, Study Guide: Mastering the Art and Craft Cover

 

Synopses & Reviews

Publisher Comments:

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Synopsis:

The Culinary Institute of America study guide

Baking & Pastry

Mastering the Art and Craft

2nd edition

Table of Contents

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.

Chapter 7 Beginner yeast breads and rolls.

Chapter 8 Advanced yeast breads and rolls.

Chapter 9 Pastry doughs and batters.

Chapter 10 Quick breads and cakes.

Chapter 11 Cookies.

Chapter 12 Custards, creams, mousses, and soufflés.

Chapter 13 Icings, glazes, and sauces.

Chapter 14 Frozen Desserts

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 Décor.

Chapter 23 Wedding and specialty cakes.

Product Details

ISBN:
9780470258682
Author:
Culinary Institute Of America (edt)
Publisher:
John Wiley & Sons
Compiled by:
The Culinary Institute of America
Compiled:
The Culinary Institute of America
Author:
The Culinary Institute of America (CIA)
Author:
The Culinary Institute of America
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Subject:
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Copyright:
Edition Description:
Study Guide
Publication Date:
March 2009
Binding:
TRADE PAPER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
108
Dimensions:
10.80x8.30x.60 in. .70 lbs.

Related Subjects

Arts and Entertainment » Architecture » Drafting
Arts and Entertainment » Architecture » Drawing and Design
Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » Baking » Professional Baking and Desserts

Baking and Pastry, Study Guide: Mastering the Art and Craft New Trade Paper
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$48.30 In Stock
Product details 108 pages John Wiley & Sons - English 9780470258682 Reviews:
"Synopsis" by , The Culinary Institute of America study guide

Baking & Pastry

Mastering the Art and Craft

2nd edition

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