Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e
John Wiley & Sons Ltd (Verlag)
978-0-470-25868-2 (ISBN)
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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.
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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 souffles. 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 Decor. Chapter 23 Wedding and specialty cakes.
| Verlagsort | Chichester |
|---|---|
| Sprache | englisch |
| Maße | 208 x 277 mm |
| Gewicht | 320 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-470-25868-3 / 0470258683 |
| ISBN-13 | 978-0-470-25868-2 / 9780470258682 |
| Zustand | Neuware |
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