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Study Guide to Accompany Baking and Pastry
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Table of Contents

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 Souffles 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: Decor 120 Chapter 23: Wedding and Specialty Cakes 122

About the Author

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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