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

by Unknown
  • ISBN13:


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  • Edition: 2nd
  • Format: Paperback
  • Copyright: 2009-04-27
  • Publisher: Wiley

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Supplemental Materials

What is included with this book?


The Culinary Institute of America study guide Baking Pastry Mastering the Art and Craft 2nd edition

Author Biography

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.

Table of Contents

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
Custards, creams, mousses, and soufflés
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
Wedding and specialty cakes
Table of Contents provided by Publisher. All Rights Reserved.

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