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Professional Baking

ISBN-10: 0471783501
ISBN-13: 9780471783503
Edition: 5th 2009
List price: $47.95
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Description: This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package.

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Book details

List price: $47.95
Edition: 5th
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2008
Binding: Paperback
Pages: 220
Size: 8.25" wide x 10.75" long x 0.75" tall
Weight: 1.144
Language: English

This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package.

The Baking Profession
Basic Professional Skills: Bakeshop Math and Sanitation
Baking and Pastry Equipment
Ingredients
Basic Baking Principles
Understanding Yeast Doughs
Understanding Artisan Breads
Lean Yeast Doughs
Rich Yeast Doughs
Quick Breads
Doughnuts, Fritters, Pancakes, and Waffles
Basic Syrups, Creams, and Sauces
Pies
Pastry Basics
Tarts and Special Pastries
Cake Mixing and Baking
Assembling and Decorating Cakes
Specialty Cakes, Gateaux, and Torten
Cookies
Custards, Puddings, Mousses, and Souffl_s
Frozen Desserts
Dessert Presentation
Chocolate
Marzipan, Nougatine, and Pastillage
Sugar Techniques
Baking for Special Diets
Appendix : Sample Prices

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