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 [...] 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.

Preface xviii

Part One The Professional Baker and Pastry Chef

1 Career Opportunities for Baking and Pastry Professionals 2

2 Ingredient Identification 12

3 Equipment Identification 38

4 Advanced Baking Principles 60

5 Food and Kitchen Safety 76

6 Baking Formulas and Bakers' Percentages 90

Part Two Yeast-Raised Breads and Rolls

7 Yeast-Raised Breads and Rolls 104

8 Advanced Yeast Breads and Rolls 152

Part Three Baking Building Blocks

9 Pastry Doughs and Batters 220

10 Quick Breads and Cakes 252

11 Cookies 328

12 Custards, Creams, Mousses, and Soufflés 392

13 Icings, Glazes, and Sauces 462

14 Frozen Desserts 554

Part Four Assembling and Finishing

15 Pies, Tarts, and Fruit Desserts 616

16 Filled and Assembled Cakes and Tortes 668

17 Breakfast Pastries 730

18 Individual Pastries 762

19 Savory Baking 818

20 Plated Desserts 858

21 Chocolates and Confections 902

22 Décor 976

23 Wedding And Specialty Cakes 1030

Appendix A Elemental Recipes 1064

Appendix B Décor Templates 1082

Appendix C Conversions, Equivalents, And Calculations 1084

Appendix D Readings And Resources 1086

Glossary 1090

Subject Index 1096

Recipe Index 1105