Chapter 1: The Professional Baker and Pastry Chef.

Chapter 2: Ingredient Identification.

Chapter 3: Equipment Identification.

Chapter 4: Baking Science and Food Safety.

Chapter 5: Baking Formulas and Bakers’ Percentages.

Chapter 6: Yeast Doughs.

Chapter 7: Yeast-Raised Breads and Rolls.

Chapter 8: Pastry Doughs and Batters.

Chapter 9: Quick Breads and Cakes.

Chapter 10: Cookies.

Chapter 11: Custards, Creams, Mousses, and Soufflés.

Chapter 12: Icings, Glazes, and Sauces.

Chapter 13: Frozen Desserts.

Chapter 14: Pies, Tarts, and Fruit Desserts.

Chapter 15: Filled and Assembled Cakes and Tortes.

Chapter 16: Individual Pastries.

Chapter 17: Plated Desserts.

Chapter 18: Chocolates and Confections.

Chapter 19: Décor.

Chapter 20: Wedding and Specialty Cakes.

Appendix A: Elemental Recipes.

Appendix B: Conversions, Equivalents, and Calculations.

Appendix C: Readings and Resources.

Appendix D: Templates.

Glossary.

Recipe Index.

Subject Index.