# Introduction to Baking and Pastries

- By: Tammy Rink & William R. Thibodeaux
- Publisher: Chef John Folse Culinary Institute
- Source: [LibreTexts](https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Introduction_to_Baking_and_Pastries_(Rink_and_Thibodeaux))
- Licence: [CC BY-NC-SA 4.0](https://creativecommons.org/licenses/by-nc-sa/4.0/)
- Read at LibreTexts: https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Introduction_to_Baking_and_Pastries_(Rink_and_Thibodeaux)
- PDF: https://downloads.libretexts.org/api/v1/download/workforce-20776/pdf

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.