In the Hands of a Baker

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Acknowledgments vi Introduction vi

THE BAKING AND PASTRY PROFESSIONAL 1

SCALING AND MEASURING TOOLS AND TECHNIQUES 5

CUTTING TOOLS AND TECHNIQUES 17

SMALL TOOLS AND APPLIANCES USAGE AND TECHNIQUES 29

BREAD BAKING AND QUICK-BREAD MAKING TECHNIQUES AND TOOLS 53

PASTRY, CAKE, AND COOKIE TOOLS AND TECHNIQUES 75

CHOCOLATE, DÉCOR, AND CONFECTIONERY 109

BAKEWARE 139

Glossary 151

Appendix 155

Readings and Resources 158

Index 160