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Textbook
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2eISBN: 978-0-470-25868-2
Paperback
108 pages
April 2009, ©2009
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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 soufflés.
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 Décor.
Chapter 23 Wedding and specialty cakes.
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