Study Guide to Accompany Baking and Pastry: Mastering the Art and Craft, 2e

Name: Study Guide to Accompany Baking and Pastry: Mastering the Art and Craft, 2e
Price: 30.65 USD
Availability: InStock
ISBN: 9780470258682

ISBN-10: 0470258683

ISBN-13: 9780470258682

Edition: 2nd 2009 (Guide (Pupil's))

Authors: The Culinary Institute of America (CIA), The Culinary Institute of America, The Culinary Institute of America, CIA

List price: $23.99

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Description:

The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.

Book details

List price: $23.99
Edition: 2nd
Copyright year: 2009
Publisher: John Wiley & Sons, Limited
Publication date: 4/23/2009
Binding: Paperback
Pages: 108
Size: 8.25" wide x 11.00" long x 0.25" tall
Weight: 0.682
Language: English




Career Opportunities for baking and pastry professionals



Ingredient Identification



Equipment Identification



Advanced Baking Principles



Food and kitchen safety



Baking formulas and bakers' percentages



Beginner yeast breads and rolls



Advanced yeast breads and rolls



Pastry doughs and batters



Quick breads and cakes



Cookies



Custards, creams, mousses, and soufflï¿½s



Icings, glazes, and sauces



Frozen Desserts



Pies, tarts, and fruit desserts



Filled and assembled cakes and tortes



Breakfast Pastries



Individual pastries



Savory baking



Plated desserts



Chocolates and confections



Dï¿½cor



Wedding and specialty cakes