- 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 course.
- Culinary Arts
- Material Type:
- William Thibodeaux
- LOUIS: The Louisiana Library Network
- Date Added:
- Creative Commons Attribution Non-Commercial Share Alike
- Media Format:
- Downloadable docs, Text/HTML
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