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Introduction to Baking and Pastries

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. This resource was written by Chef Tammy Rink for Nicholls State University CULA 250...

Disciplines:

Workforce Development / Hospitality and Tourism

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More about this material

Material Type:: Open (Access) Textbook
Date Added to MERLOT:: March 29, 2022
Date Modified in MERLOT:: March 29, 2022
Author:: William Thibodeaux, Nicholls State University
Submitter:: Cathy Swift

Primary Audience:: College General Ed, College Lower Division
Technical Format:: Website
Mobile Compatibility:: Not specified at this time
Language:: English
Cost Involved:: No
Source Code Available:: Unknown
Creative Commons:: This work is licensed under a Attribution-NonCommercial-ShareAlike 4.0 International