Table of Contents
Chapter 1 Professionalism
Chapter 2 Tools and Equipment for the Bakeshop
Chapter 3 Principles of Baking
Chapter 4 Bakeshop Ingredients
Chapter 5 Mise en Place
Chapter 6 Quick Breads
Chapter 7 Yeast Breads
Chapter 8 Enriched Yeast Doughs
Chapter 9 Laminated Doughs
Chapter 10 Cookies and Brownies
Chapter 11 Pies and Tarts
Chapter 12 Pastry Elements
Chapter 13 Cakes and Icings
Chapter 14 Custards, Creams and Sauces
Chapter 15 Tortes
Chapter 16 Ice Cream and Frozen Desserts
Chapter 17 Healthful and Special-Needs Baking
Chapter 18 Petits Fours
Chapter 19 Restaurant and Plated Desserts
Chapter 20 Chocolate and Decorative Work
APPENDIX I MEASUREMENT AND CONVERSION CHARTS
APPENDIX II HIGH-ALTITUDE BAKING
APPENDIX III FRESH FRUIT AVAILABILITY CHART
APPENDIX IV VOLUME FORMULAS
APPENDIX V TEMPLATES
APPENDIX VI PROFESSIONAL ORGANIZATIONS
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