College of Food Innovation and Technology Baking & Pastry Guide:2024: Home

• CHP 1 - Breads Formulas

• CHP 2 - Buttercreams, Icings & Glazes Formulas

• CHP 3 - Cakes Formulas

• CHP 4 - Chocolate & Sugar Formulas

• CHP 5 - Cookies & Petits Fours Formulas

• CHP 6 - Creams & Mousses Formulas

• CHP 7 - Custards & Cheesecakes Formulas

• CHP 8 - Fillings

• CHP 9 - Frozen Desserts Recipes

• CHP 10 - Laminated Doughs Formulas

• CHP 11 - Meringues & Soufflés

• CHP 12 - Miscellaneous Formulas

• CHP 13 - Pastry Doughs & Batters Formulas

• CHP 14 - Pies & Tarts Formulas

• CHP 15 - Quick Breads Formulas

• CHP 16 - Sauces & Syrups Formulas

• Appendix

• Index

How Baking Works

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• BPF CHP 1 - History of Baking and Pastry

• BPF CHP 2 - Food Safety

• BPF CHP 3 - Nutrition

• BPF CHP 4 - Cost Control & Purchasing

• BPF CHP 5 - Equipment, Hand Tools, Smallwares & Knives

• BPF CHP 6 - Fundamentals of Baking & Pastry

• BPF CHP 7 - Dairy Products & Eggs

• BPF CHP 8 - Fruit

• BPF CHP 9 - Herbs & Spices and Nuts & Seeds

• BPF CHP 10 - Liqueurs, Wines, Spirits, Coffee & Tea

• BPF CHP 11 - Cooking Techniques

• BPF CHP 12 - Dessert Presentations

• BPF CHP 13 - Breads

• BPF CHP 14 - Quick Breads

• BPF CHP 15 - Laminated Doughs

• BPF CHP 16 - Pies & Fruit Tarts

• BPF CHP 17 - Pastry Doughs & Batters

• BPF CHP 18 - Custards & Cheesecakes

• BPF CHP 19 - Creams & Mousses

• BPF CHP 20 - Meringues & Soufflés

• BPF CHP 21 - Frozen Desserts

• BPF CHP 22 - Fruit Desserts

• BPF CHP 23 - Sauces & Syrups

• BPF CHP 24 - Cookies & Petits Fours

• BPF CHP 25 - Buttercreams, Icings & Glazes

• BPF CHP 26 - Cakes

• BPF CHP 27 - Chocolate

• BPF CHP 28 - Pastillage, Sugar Artistry & Marzipan

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