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Author:   CIA
Publisher:   John Wiley & Sons Inc
Imprint:   Hungry Minds Inc,U.S.
Edition:   Workbook ed.
Dimensions:   Width: 21.40cm , Height: 0.70cm , Length: 27.90cm
Weight:   0.321kg
ISBN:  

9780764569678

ISBN 10:   0764569678
Pages:   130
Publication Date:   01 May 2004
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Out of Stock Indefinitely
Availability:   Awaiting stock  

Table of Contents

Chapter 1.The Professional Baker and Pastry Chef.Chapter 2.Ingredient Identification.Chapter 3.Equipment Identification.Chapter 4.Baking Science and Food Safety.Chapter 5.Baking Formulas and Bakers' PercentagesChapter 6.Yeast Doughs.Chapter 7.Yeast-Raised Breads and Rolls.Chapter 8.Pastry Doughs and Batters.Chapter 9.Quick Breads and Cakes.Chapter 10.Cookies.Chapter 11.Custards, Creams, Mousses, and Souffles.Chapter 12.Icings, Glazes, and Sauces.Chapter 13.Frozen Desserts.Chapter 14.Pies, Tarts, and Fruit Desserts.Chapter 15.Filled and Assembled Cakes and Tortes.Chapter 16.Individual Pastries.Chapter 17.Plated Desserts.Chapter 18.Chocolates and Confections.Chapter 19.D'cor.Chapter 20.Wedding and Specialty Cakes.

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