Baking and pastry mastering the art and craft
| Corporate Author: | |
|---|---|
| Resource Type: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
John Wiley & Sons
[2016]
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| Edition: | Third edition. |
| Subjects: |
Table of Contents:
- 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.