Baking and Pastry

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.

• Preface xviiiPart One The Professional Baker and Pastry Chef1 Career Opportunities for Baking and Pastry Professionals 22 Ingredient Identification 123 Equipment Identification 384 Advanced Baking Principles 605 Food and Kitchen Safety 766 Baking Formulas and Bakers’ Percentages 90Part Two Yeast-Raised Breads and Rolls7 Yeast-Raised Breads and Rolls 1048 Advanced Yeast Breads and Rolls 152Part Three Baking Building Blocks9 Pastry Doughs and Batters 22010 Quick Breads and Cakes 25211 Cookies 32812 Custards, Creams, Mousses, and Soufflés 39213 Icings, Glazes, and Sauces 46214 Frozen Desserts 554Part Four Assembling and Finishing15 Pies, Tarts, and Fruit Desserts 61616 Filled and Assembled Cakes and Tortes 66817 Breakfast Pastries 73018 Individual Pastries 76219 Savory Baking 81820 Plated Desserts 85821 Chocolates and Confections 90222 Décor 97623 Wedding And Specialty Cakes 1030Appendix A Elemental Recipes 1064Appendix B Décor Templates 1082Appendix C Conversions, Equivalents, And Calculations 1084Appendix D Readings And Resources 1086Glossary 1090Subject Index 1096Recipe Index 1105