Introduction To Baking & Pastries

This introductory textbook 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 course.

Author: Nicholls State University - Chef Tammy Rink