Table of contents
Part One The Professional Baker and Pastry Chef
1 Career Opportunities for Baking and Pastry Professionals 2
2 Ingredient Identification 12
3 Equipment Identification 38
4 Advanced Baking Principles 60
5 Food and Kitchen Safety 76
6 Baking Formulas and Bakers Percentages 90 Part Two Yeast-Raised Breads and Rolls
7 Yeast-Raised Breads and Rolls 104
8 Advanced Yeast Breads and Rolls 152 Part Three Baking Building Blocks
9 Pastry Doughs and Batters 220
10 Quick Breads and Cakes 252
11 Cookies 328
12 Custards, Creams, Mousses, and Souffles 392
13 Icings, Glazes, and Sauces 462
14 Frozen Desserts 554 Part Four Assembling and Finishing
15 Pies, Tarts, and Fruit Desserts 616
16 Filled and Assembled Cakes and Tortes 668
17 Breakfast Pastries 730
18 Individual Pastries 762
19 Savory Baking 818
20 Plated Desserts 858
21 Chocolates and Confections 902
22 Decor 976
23 Wedding And Specialty Cakes 1030
Appendix A Elemental Recipes 1064
Appendix B Decor Templates 1082
Appendix C Conversions, Equivalents, And Calculations 1084
Appendix D Readings And Resources 1086
Glossary 1090 Subject Index 1096
Recipe Index 1105