Image from Google Jackets

Baking and pastry : mastering the art and craft / The Culinary Institute of America.

Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Edition: Third editionDescription: xx, 1116 pages : illustrations ; 29 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780470928653 (cloth : alk. paper)
Other title:
  • Baking and pastry : mastering the art and craft
Subject(s): Additional physical formats: Online version:: Baking & pastryDDC classification:
  • 641.81/5 23
LOC classification:
  • TX763 BAK 2016
Contents:
The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and soufflés -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books in General collection Books in General collection Mzuni Faculty of Tourism, Hospitality and Management Studies Library TX 763 BAK 2016 (Browse shelf(Opens below)) 031741 Available MzuLM-031741
Books in General collection Books in General collection Mzuni Faculty of Tourism, Hospitality and Management Studies Library TX 763 BAK 2016 (Browse shelf(Opens below)) 031740 Checked out 24/07/2025 MzuLM-031740

Includes bibliographical references (pages 1086-1089) and index.

The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and soufflés -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources.

There are no comments on this title.

to post a comment.

© 2022 MZUZU UNIVERSITY