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 ivPart One: The Professional Baker and Pastry ChefChapter 1: Career Opportunities for Baking and Pastry Professionals 1Chapter 2: Ingredient Identification 7Chapter 3: Equipment Identification 15Chapter 4: Advanced Baking Principles 22Chapter 5: Food and Kitchen Safety 28Chapter 6: Baking Formulas and Bakers’ Percentages 34Part Two: Yeast-raised Breads and RollsChapter 7: Yeast-raised Breads and Rolls 40Chapter 8: Advanced Yeast Breads and Rolls 47Part Three: Baking Building BlocksChapter 9: Pastry Doughs and Batters 53Chapter 10: Quick Breads and Cakes 59Chapter 11: Cookies 66Chapter 12: Custards, Creams, Mousses, and Soufflés 72Chapter 13: Icings, Glazes, and Sauces 78Chapter 14: Frozen Desserts 84Part Four: Assembling and FinishingChapter 15: Pies, Tarts, and Fruit Desserts 90Chapter 16: Filled and Assembled Cakes and Tortes 96Chapter 17: Breakfast Pastries 102Chapter 18: Individual Pastries 104Chapter 19: Savory Baking 106Chapter 20: Plated Desserts 112Chapter 21: Chocolates and Confections 114Chapter 22: Décor 120Chapter 23: Wedding and Specialty Cakes 122

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 ivPart One: The Professional Baker and Pastry ChefChapter 1: Career Opportunities for Baking and Pastry Professionals 1Chapter 2: Ingredient Identification 7Chapter 3: Equipment Identification 15Chapter 4: Advanced Baking Principles 22Chapter 5: Food and Kitchen Safety 28Chapter 6: Baking Formulas and Bakers’ Percentages 34Part Two: Yeast-raised Breads and RollsChapter 7: Yeast-raised Breads and Rolls 40Chapter 8: Advanced Yeast Breads and Rolls 47Part Three: Baking Building BlocksChapter 9: Pastry Doughs and Batters 53Chapter 10: Quick Breads and Cakes 59Chapter 11: Cookies 66Chapter 12: Custards, Creams, Mousses, and Soufflés 72Chapter 13: Icings, Glazes, and Sauces 78Chapter 14: Frozen Desserts 84Part Four: Assembling and FinishingChapter 15: Pies, Tarts, and Fruit Desserts 90Chapter 16: Filled and Assembled Cakes and Tortes 96Chapter 17: Breakfast Pastries 102Chapter 18: Individual Pastries 104Chapter 19: Savory Baking 106Chapter 20: Plated Desserts 112Chapter 21: Chocolates and Confections 114Chapter 22: Décor 120Chapter 23: Wedding and Specialty Cakes 122

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 ivPart One: The Professional Baker and Pastry ChefChapter 1: Career Opportunities for Baking and Pastry Professionals 1Chapter 2: Ingredient Identification 7Chapter 3: Equipment Identification 15Chapter 4: Advanced Baking Principles 22Chapter 5: Food and Kitchen Safety 28Chapter 6: Baking Formulas and Bakers’ Percentages 34Part Two: Yeast-raised Breads and RollsChapter 7: Yeast-raised Breads and Rolls 40Chapter 8: Advanced Yeast Breads and Rolls 47Part Three: Baking Building BlocksChapter 9: Pastry Doughs and Batters 53Chapter 10: Quick Breads and Cakes 59Chapter 11: Cookies 66Chapter 12: Custards, Creams, Mousses, and Soufflés 72Chapter 13: Icings, Glazes, and Sauces 78Chapter 14: Frozen Desserts 84Part Four: Assembling and FinishingChapter 15: Pies, Tarts, and Fruit Desserts 90Chapter 16: Filled and Assembled Cakes and Tortes 96Chapter 17: Breakfast Pastries 102Chapter 18: Individual Pastries 104Chapter 19: Savory Baking 106Chapter 20: Plated Desserts 112Chapter 21: Chocolates and Confections 114Chapter 22: Décor 120Chapter 23: Wedding and Specialty Cakes 122