Professional Baking, Study Guide / Edition 6

Professional Baking, Study Guide / Edition 6

by Wayne Gisslen
ISBN-10:
1118158334
ISBN-13:
9781118158333
Pub. Date:
01/18/2012
Publisher:
Wiley

Paperback - Rent for

Select a Purchase Option (6th Edition, College Version)
  • purchase options
    $12.00 $50.75 Save 76%
    • Free return shipping at the end of the rental period details
    • Textbook Rentals in 3 Easy Steps  details
    icon-error
    Note: Access code and/or supplemental material are not guaranteed to be included with textbook rental or used textbook.
  • purchase options
    $40.00 $50.75 Save 21% Current price is $40, Original price is $50.75. You Save 21%.
  • purchase options

Overview

Professional Baking, Study Guide / Edition 6

The Study Guide to accompany Professional Baking, Sixth Edition contains review materials, practice problems, and exercises to enhance mastery of the material in Professional Baking, Sixth Edition.

The Study Guide to accompany Professional Baking, Sixth Edition incorporates a wealth of new information designed to help both the beginning baker and the experienced professional meet the demands of this dynamic industry. The Study Guide’s solid grounding in the basics and easy-to-grasp style will help professionals, as well as enthusiastic amateurs, master the technical aspects of baking while also learning about related concerns, such as food allergies, diet, and health.

Product Details

ISBN-13: 9781118158333
Publisher: Wiley
Publication date: 01/18/2012
Edition description: 6th Edition, College Version
Pages: 168
Sales rank: 177,909
Product dimensions: 8.30(w) x 10.80(h) x 0.60(d)

Table of Contents

Basic Principles.
Ingredients.
Understanding Yeast Doughs.
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.
Appendices.
Glossary.
Bibliography.
Indexes.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews