Description
Book SynopsisThis is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.
Table of ContentsPreface iv
Part One: The Professional Baker and Pastry Chef
Chapter 1: Career Opportunities for Baking and Pastry Professionals 1
Chapter 2: Ingredient Identification 7
Chapter 3: Equipment Identification 15
Chapter 4: Advanced Baking Principles 22
Chapter 5: Food and Kitchen Safety 28
Chapter 6: Baking Formulas and Bakers’ Percentages 34
Part Two: Yeast-raised Breads and Rolls
Chapter 7: Yeast-raised Breads and Rolls 40
Chapter 8: Advanced Yeast Breads and Rolls 47
Part Three: Baking Building Blocks
Chapter 9: Pastry Doughs and Batters 53
Chapter 10: Quick Breads and Cakes 59
Chapter 11: Cookies 66
Chapter 12: Custards, Creams, Mousses, and Soufflés 72
Chapter 13: Icings, Glazes, and Sauces 78
Chapter 14: Frozen Desserts 84
Part Four: Assembling and Finishing
Chapter 15: Pies, Tarts, and Fruit Desserts 90
Chapter 16: Filled and Assembled Cakes and Tortes 96
Chapter 17: Breakfast Pastries 102
Chapter 18: Individual Pastries 104
Chapter 19: Savory Baking 106
Chapter 20: Plated Desserts 112
Chapter 21: Chocolates and Confections 114
Chapter 22: Décor 120
Chapter 23: Wedding and Specialty Cakes 122
