TABLE OF CONTENTS
Chapter 1. The Baking Profession
Chapter 2. Basic Professional Skills: Bakeshop Math and Food Safety
Chapter 3. Baking and Pastry Equipment
Chapter 5. Basic Baking Principles
Chapter 6. Understanding Yeast Doughs
Chapter 7. Lean Yeast Doughs: Straight Doughs
Chapter 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
Chapter 9. Rich Yeast Doughs
Chapter 10. Quick Breads
Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles
Chapter 12. Basic Syrups, Creams, and Sauces
Chapter 13. Pies
Chapter 14. Pastry Basics
Chapter 15. Tarts and Special Pastries
Chapter 17. Assembling and Decorating Cakes
Chapter 18. Cookies
Chapter 19. Custards, Puddings, Mousses, and Soufflés
Chapter 20. Frozen Desserts
Chapter 21. Fruit Desserts
Chapter 22. Dessert Presentation
Chapter 23. Chocolate
Chapter 24. Marzipan, Pastillage, and Nougatine
Chapter 25. Sugar Techniques
Chapter 26. Baking for Special Diets
Appendix 1. Large-Quantity Measurements
Appendix 2. Metric Conversion Factors
Appendix 3. Decimal Equivalents of Common Fractions
Appendix 4. Appropriate Volume Equivalents of Dry Foods
Appendix 5. Temperature Calculations for Yeast Doughs
Appendix 6. Egg Safety
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