Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Baking and Pastry Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 082694194X
  • ISBN-13: 9780826941947
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the ninth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and covers all aspects of baking, from equipment and tools, to preparation, to the production and presentation of baked goods.

Features

  • National Apprenticeship Training for Cooks: Baking and Pastry Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.

  • This is the ninth station in the ACFEF apprenticeship program and covers all aspects of baking, from equipment and tools, to preparation, to the production and presentation of baked goods. In this station, learners will become skilled in the basics of preparing classical and contemporary baked products and pastries by preparing breads, cakes, cookies, pies, tarts, pastries, and specialty desserts.

  • Equipment is also a focus in this station because many of the techniques require the use of special machines and tools. Measuring, mixing, assembling, and decorating as well as docking, proofing, and scoring are just a few of the techniques that this station covers.

  • A final topic covered in National Apprenticeship Training for Cooks: Baking and Pastry Station is sustainable practices for conserving energy. Upon completion of this station, learners will be able to calculate the cost savings of using energy-efficient equipment over time.

About the Author

American Culinary Federation

American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today¿to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

Table of Contents

Chapter 1: Bakeshop Tools and Equipment
Chapter 2: Bakeshop Ingredients
Chapter 3: Baker’s Percentages
Chapter 4: Yeast Bread Preparation
Chapter 5: Quick Bread Preparation
Chapter 6: Cake Preparation
Chapter 7: Icing Preparation
Chapter 8: Cookie Preparation
Chapter 9: Pie and Tart Preparation
Chapter 10: Preparation
Chapter 11: Frozen Desserts
Chapter 12: Special Desserts and Showpieces

Key Terms
Sustainability Corner
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