Mise en place -- Basic doughs -- Yeast breads -- Flatbreads, crackers, and rolls -- Breakfast breads and pastries -- Cookies -- Tarts, pies, cobblers, and crisps -- Tea cakes, pound cakes, muffins, and other quick breads -- Sponge cakes and cake bases -- Basic chocolate work and decorating techniques -- Decorated cakes -- Individual pastries -- Plated desserts -- Ice cream and sorbets -- Custards, puddings, mousses, charlottes, and Bavarian creams -- Sauces, syrups, and fillings -- Appendix A: Ingredients -- Appendix B: Equipment -- Appendix C: Weights, measures, and yields.
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