Baking and Pastry

* Preface * Part One The Professional Baker and Pastry Chef * 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 * Part Two Yeast-raised Breads and Rolls * Chapter 7 Yeast-raised Breads and Rolls * Chapter 8 Advanced Yeast Breads and Rolls * Part Three Baking Building Blocks * Chapter 9 Pastry Doughs and Batters * Chapter 10 Quick Breads and Cakes * Chapter 11 Cookies * Chapter 12 Custards, Creams, Mousses, and Souffls * Chapter 13 Icings, Glazes, and Sauces * Chapter 14 Frozen Desserts Part Four Assembling and Finishing * 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 Dcor * Chapter 23 Wedding and Specialty Cakes * Appendix A Elemental recipes * Appendix B Dcor Templates * Appendix C Conversions, Equivalents, and Calculations * Appendix D Readings and Resources Glossary Index

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.