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