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