Baking and Pastry
Edition statement:3rd Edition. Published by : John Wiley & Sons, Inc. (USA) Physical details: xx, 1116 pages : illustrations ; ISBN:9780470928653 (cloth : alk. paper). Year: 2016| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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ASCOT Library - Zabali Campus Reference | Reference | 641.815 (Browse shelf) | Available | 04033 | |
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Books
|
ASCOT Library - Zabali Campus Reference | Reference | 641.815 (Browse shelf) | Available | 04034 |
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.
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