ISBN-10:
0470258683
ISBN-13:
9780470258682
Pub. Date:
04/27/2009
Publisher:
Wiley
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e / Edition 2

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e / Edition 2

by The Culinary Institute of America (CIA)
Current price is , Original price is $47.75. You

Temporarily Out of Stock Online

Please check back later for updated availability.

Overview

A valuable resource for creating professional baked goods and desserts

The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.

Product Details

ISBN-13: 9780470258682
Publisher: Wiley
Publication date: 04/27/2009
Edition description: Study Guid
Pages: 108
Sales rank: 924,227
Product dimensions: 8.30(w) x 10.80(h) x 0.50(d)

About the Author

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.

Read an Excerpt

Click to read or download

Table of Contents

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.

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.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews