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Professional Baking, Study Guide

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ISBN-10: 047147777X

ISBN-13: 9780471477778

Edition: 4th 2005

Authors: Wayne Gisslen

List price: $35.00
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Description:

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
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Book details

List price: $35.00
Edition: 4th
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/18/2004
Binding: Paperback
Pages: 168
Size: 8.50" wide x 11.00" long x 0.50" tall
Weight: 0.880
Language: English

About Le Cordon Bleu
Foreword
Preface
Basic Principles
Baking and Pastry Equipment
Ingredients
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 Souffles
Frozen Desserts
Fruit Desserts
Dessert Presentation
Chocolate
Decorative Work: Marzipan, Nougatine, and Pastillage
Decorative Work: Sugar Techniques
Large-Quality Measurements
Metric Conversion Factors
Decimal Equivalents of Common Fractions
Approximate Volume Equivalents of Dry Foods
Temperature Calculations for Yeast Doughs
Eggs and Safety
Glossary
Bibliography
Recipe
Index
Subject
Index