Full Description
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
Contents
Preface vii
Introduction xiii
Chapter 1 Mise en Place 3
Chapter 2 Basic Doughs 59
Chapter 3 Yeast Breads 89
Chapter 4 Flatbreads, Crackers, and Rolls 163
Chapter 5 Breakfast Breads and Pastries 207
Chapter 6 Cookies 259
Chapter 7 Tarts, Pies, Cobblers, and Crisps 323
Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383
Quick Breads
Chapter 9 Sponge Cakes and Cake Bases 429
Chapter 10 Basic Chocolate Work and Decorating 451
Techniques
Chapter 11 Decorated Cakes 485
Chapter 12 Individual Pastries 539
Chapter 13 Plated Desserts 603
Chapter 14 Ice Cream and Sorbets 711
Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755
Creams
Chapter 16 Sauces, Syrups, and Fillings 807
Appendix A: Ingredients 847
Appendix B: Equipment 937
Appendix C:Weights, Measures, and Yields 971
Index 994
