ISBN-10:
013388693X
ISBN-13:
9780133886931
Pub. Date:
02/01/2015
Publisher:
Pearson
Study Guide for On Baking (Update): A Textbook of Baking and Pastry Fundamentals / Edition 3

Study Guide for On Baking (Update): A Textbook of Baking and Pastry Fundamentals / Edition 3

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Product Details

ISBN-13: 9780133886931
Publisher: Pearson
Publication date: 02/01/2015
Edition description: Student
Pages: 240
Sales rank: 296,449
Product dimensions: 9.40(w) x 11.10(h) x 0.50(d)

Table of Contents

Chapter 1 PROFESSIONALISM 1

Chapter 2 TOOLS AND EQUIPMENT FOR THE BAKESHOP 9

Chapter 3 PRINCIPLES OF BAKING 23

Chapter 4 BAKESHOP INGREDIENTS 31

Chapter 5 MISE EN PLACE 47

Chapter 6 QUICK BREADS 59

Chapter 7 ARTISAN AND YEAST BREADS 67

Chapter 8 ENRICHED YEAST BREADS 79

Chapter 9 LAMINATED DOUGHS 87

Chapter 10 COOKIES AND BROWNIES 95

Chapter 11 PIES AND TARTS 103

Chapter 12 PASTRY AND DESSERT COMPONENTS 113

Chapter 13 CAKES AND ICINGS 121

Chapter 14 CUSTARDS, CREAMS AND SAUCES 133

Chapter 15 ICE CREAM AND FROZEN DESSERTS 143

Chapter 16 HEALTHFUL AND SPECIAL-NEEDS BAKING 151

Chapter 17 TORTES AND SPECIALTY CAKES 159

Chapter 18 PETITS FOURS AND CONFECTIONS 165

Chapter 19 RESTAURANT AND PLATED DESSERTS 171

Chapter 20 CHOCOLATE AND SUGAR WORK 177

Answer Key 187

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