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.
|Edition description:||6th Edition, College Version|
|Product dimensions:||8.30(w) x 10.80(h) x 0.60(d)|
Table of Contents
Understanding Yeast Doughs.
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.