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FTCE General Knowledge Test

ISBN-10: 1118018044
ISBN-13: 9781118018040
Edition: 2nd 2011
List price: $21.99
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Book details

List price: $21.99
Edition: 2nd
Copyright year: 2011
Publisher: John Wiley & Sons, Limited
Publication date: 10/7/2011
Binding: Paperback
Pages: 360
Size: 8.50" wide x 11.00" long x 1.00" tall
Weight: 1.672
Language: English

Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Preface
Introduction to Baking
Heat Transfer
Overview of the Baking Process
Sensory Properties of Food
Wheat Flour
Variety Grains and Flours
Gluten
Sugar and Other Sweeteners
Fats, Oils, and Emulsifiers
Eggs and Egg Products
Leavening Agents
Thickening and Gelling Agents
Milk and Milk Products
Nuts and Seeds
Cocoa and Chocolate Products
Fruit and Fruit Products
Natural and Artificial Flavorings
Baking for Health and Wellness
Bibliography
Index

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