Table of Contents

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 Safety.

Chapter 6: Baking Formulas and Bakers Percentages.

PART TWO: YEAST-RAISED BREADS AND ROLLS.

Chapter 7: Beginner Yeast Breads and Rolls.

Chapter 8: Advanced Yeast Breads and Rolls.

PART THREE: BAKING BUILDING BLOCKS.

Chapter 9: Pastry Doughs and Batters.

Chapter 10: Quickbreads and Cakes.

Chapter 11: Cookies.

Chapter 12: Custards, Creams, Mousses, and Soufflés.

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: Décor.

Chapter 23: Wedding and Specialty Cakes.

Appendix A.

Appendix B.

Appendix C.

Glossary.