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· 분류 : 외국도서 > 경제경영 > 산업 > 호텔/관광
· ISBN : 9781118712825
· 쪽수 : 128쪽
· 출판일 : 2015-04-13
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Preface
Part One The Professional Baker and Pastry Chef
Chapter 1 Career Opportunities for Baking and Pastry Professionals
Chapter 2 Ingredient identification
Chapter 3 Equipment Identification
Chapter 4 Advanced Baking Principles
Chapter 5 Food and Kitchen Safety
Chapter 6 Baking Formulas and Bakers Percentages
Part Two Yeast-raised Breads and Rolls
Chapter 7 Yeast-raised Breads and Rolls
Chapter 8 Advanced Yeast Breads and Rolls
Part Three Baking Building Blocks
Chapter 9 Pastry Doughs and Batters
Chapter 10 Quick Breads and Cakes
Chapter 11 Cookies
Chapter 12 Custards, Creams, Mousses, and Souffls
Chapter 13 Icings, Glazes, and Sauces
Chapter 14 Frozen Desserts Part Four Assembling and Finishing
Chapter 15 Pies, Tarts, and Fruit Desserts
Chapter 16 Filled and Assembled Cakes and Tortes
Chapter 17 Breakfast Pastries
Chapter 18 Individual Pastries
Chapter 19 Savory Baking
Chapter 20 Plated Desserts
Chapter 21 Chocolates and Confections
Chapter 22 Dcor
Chapter 23 Wedding and Specialty Cakes
Appendix A Elemental recipes
Appendix B Dcor Templates
Appendix C Conversions, Equivalents, and Calculations
Appendix D Readings and Resources Glossary Index