Study Guide to Accompany Professional Baking
Edition: 4th 2005 (Revised)
List price: $85.00
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Description: Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $85.00
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/6/2004
Size: 8.50" wide x 9.50" long x 1.25" tall
|About Le Cordon Bleu|
|Baking and Pastry Equipment|
|Understanding Yeast Doughs|
|Understanding Artisan Breads|
|Lean Yeast Doughs|
|Rich Yeast Doughs|
|Doughnuts, Fritters, Pancakes, and Waffles|
|Basic Syrups, Creams, and Sauces|
|Tarts and Special Pastries|
|Cake Mixing and Baking|
|Assembling and Decorating Cakes|
|Specialty Cakes, Gateaux, and Torten|
|Custards, Puddings, Mousses, and Souffles|
|Decorative Work: Marzipan, Nougatine, and Pastillage|
|Decorative Work: Sugar Techniques|
|Metric Conversion Factors|
|Decimal Equivalents of Common Fractions|
|Approximate Volume Equivalents of Dry Foods|
|Temperature Calculations for Yeast Doughs|
|Eggs and Safety|