Baking and pastry : mastering the art and craft : student workbook / Culinary Institute of America.
By: Culinary Institute of America.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
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Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
General Lending | MTU Bishopstown Library Lending | 641.815 (Browse shelf(Opens below)) | 1 | Available | 00079559 | ||
General Lending | MTU Bishopstown Library Lending | 641.815 (Browse shelf(Opens below)) | 1 | Available | 00079558 |
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Enhanced descriptions from Syndetics:
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
The professional baker and pastry chef -- Ingredient Identification -- Equipment Identification -- Baking Science and Food Safety -- Baking formulas and Bakers\' percentages -- Yeast doughs -- Yeast-raised breads and rolls -- Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses and souffles -- Icings, glazes and sauces -- Frozen desserts -- Pies, tarts and fruit desserts -- Filled and assembled cakes and tortes -- Individual pastries -- Plated desserts -- Chocolates and confections -- Decor -- Wedding and specialty cakes.
Student workbook to accompany: Baking and pastry mastering the art and craft, shelved at 641.815
Table of contents provided by Syndetics
- Chapter 1 The Professional Baker and Pastry Chef
- Chapter 2 Ingredient Identification
- Chapter 3 Equipment Identification
- Chapter 4 Baking Science and Food Safety
- Chapter 5 Baking Formulas and Bakers' Percentages
- Chapter 6 Yeast Doughs
- Chapter 7 Yeast-Raised Breads and Rolls
- Chapter 8 Pastry Doughs and Batters
- Chapter 9 Quick Breads and Cakes
- Chapter 10 Cookies
- Chapter 11 Custards, Creams, Mousses, and Souffles
- Chapter 12 Icings, Glazes, and Sauces
- Chapter 13 Frozen Desserts
- Chapter 14 Pies, Tarts, and Fruit Desserts
- Chapter 15 Filled and Assembled Cakes and Tortes
- Chapter 16 Individual Pastries
- Chapter 17 Plated Desserts
- Chapter 18 Chocolates and Confections
- Chapter 19 Da??cor
- Chapter 20 Wedding and Specialty Cakes