Professional Baking, Study Guide

Name: Professional Baking, Study Guide
Price: 24.16 USD
Availability: InStock
ISBN: 9780471477778

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.

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