Introduction to Baking and Pastries

by Tammy Rink & William R. Thibodeaux

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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.

Description from LibreTexts.

Publisher
Chef John Folse Culinary Institute
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Tweens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. 1: Chapters
  7. 1.1: Baking and Pastry Equipment
  8. 1.2: Dry Ingredients
  9. 1.3: Quick Breads
  10. 1.4: Yeast Doughs
  11. 1.5: Pastry Doughs
  12. 1.6: Custards
  13. 1.7: Cake and Buttercreams
  14. 1.8: Pie Doughs and Ice Cream
  15. 1.9: Cookies
  16. 2: Apendices
  17. 2.1: Kitchen Weight and Measures
  18. 2.2: Measurement and Conversion Charts
  19. 2.3: Cake Terms - Icing, Decorating, and Accessories
  20. 2.4: Professional Associations
  21. 2.5: Industry Resources
  22. Back Matter
  23. Index
  24. Glossary
  25. Detailed Licensing