641.815<br/>BAK<br/><br/>
18031<br/><br/>
Baking and pastry   : mastering the art and craft 
/ by Culinary Institute of America 
. – New Jersey :  Wiley, 2016.
<br/><br/>xx, 1116 p. 
<br/><br/> Contents:  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. 
<br/><br/>ISBN 9780470928653  : 5707.50.
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SCIENCE<br/>BAKING
<br/><br/><label>Dewey Class. No.: </label>641.815  / BAK