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Introduction to Baking and Pastries
This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
- Author
- Tammy Rink & William R. Thibodeaux
- Publisher
- Chef John Folse Culinary Institute
- Source
- LibreTexts
- License
- CC BY-NC-SA
- Language
- EN
Contents· 16 sections
- 01: Chapters
- 1.01: Baking and Pastry Equipment
- 1.02: Dry Ingredients
- 1.03: Quick Breads
- 1.04: Yeast Doughs
- 1.05: Pastry Doughs
- 1.06: Custards
- 1.07: Cake and Buttercreams
- 1.08: Pie Doughs and Ice Cream
- 1.09: Cookies
- 02: Apendices
- 2.01: Kitchen Weight and Measures
- 2.02: Measurement and Conversion Charts
- 2.03: Cake Terms - Icing Decorating and Accessories
- 2.04: Professional Associations and Industry Resources
- 2.05: Industry Resources