Informationen zum Autor 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. Klappentext This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations Zusammenfassung This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft! 3rd Edition. Inhaltsverzeichnis Preface iv Part One: The Professional Baker and Pastry Chef Chapter 1: Career Opportunities for Baking and Pastry Professionals 1 Chapter 2: Ingredient Identification 7 Chapter 3: Equipment Identification 15 Chapter 4: Advanced Baking Principles 22 Chapter 5: Food and Kitchen Safety 28 Chapter 6: Baking Formulas and Bakers' Percentages 34 Part Two: Yeast-raised Breads and Rolls Chapter 7: Yeast-raised Breads and Rolls 40 Chapter 8: Advanced Yeast Breads and Rolls 47 Part Three: Baking Building Blocks Chapter 9: Pastry Doughs and Batters 53 Chapter 10: Quick Breads and Cakes 59 Chapter 11: Cookies 66 Chapter 12: Custards, Creams, Mousses, and Soufflés 72 Chapter 13: Icings, Glazes, and Sauces 78 Chapter 14: Frozen Desserts 84 Part Four: Assembling and Finishing Chapter 15: Pies, Tarts, and Fruit Desserts 90 Chapter 16: Filled and Assembled Cakes and Tortes 96 Chapter 17: Breakfast Pastries 102 Chapter 18: Individual Pastries 104 Chapter 19: Savory Baking 106 Chapter 20: Plated Desserts 112 Chapter 21: Chocolates and Confections 114 Chapter 22: Décor 120 Chapter 23: Wedding and Specialty Cakes 122 ...

Autorentext

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.

Klappentext

This is the Student Study Guide to accompany ***Baking and Pastry: Mastering the Art and Craft, 3rd Edition. *

Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.

• Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
• Established by its first two editions as a lifelong kitchen reference for professional pastry chefs

• Includes more than 900 recipes and 645 color photographs and illustrations

  Zusammenfassung
  This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

  Inhalt

  Preface iv

  Part One: The Professional Baker and Pastry Chef

  Chapter 1: Career Opportunities for Baking and Pastry Professionals 1

  Chapter 2: Ingredient Identification 7

  Chapter 3: Equipment Identification 15

  Chapter 4: Advanced Baking Principles 22

  Chapter 5: Food and Kitchen Safety 28

  Chapter 6: Baking Formulas and Bakers' Percentages 34

  Part Two: Yeast-raised Breads and Rolls

  Chapter 7: Yeast-raised Breads and Rolls 40

  Chapter 8: Advanced Yeast Breads and Rolls 47

  Part Three: Baking Building Blocks

  Chapter 9: Pastry Doughs and Batters 53

  Chapter 10: Quick Breads and Cakes 59

  Chapter 11: Cookies 66

  Chapter 12: Custards, Creams, Mousses, and Soufflés 72

  Chapter 13: Icings, Glazes, and Sauces 78

  Chapter 14: Frozen Desserts 84

  Part Four: Assembling and Finishing

  Chapter 15: Pies, Tarts, and Fruit Desserts 90

  Chapter 16: Filled and Assembled Cakes and Tortes 96

  Chapter 17: Breakfast Pastries 102

  Chapter 18: Individual Pastries 104

  Chapter 19: Savory Baking 106

  Chapter 20: Plated Desserts 112

  Chapter 21: Chocolates and Confections 114

  Chapter 22: Décor 120

  Chapter 23: Wedding and Specialty Cakes 122