For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking. Drawing on the authors' expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how these factors impact all quality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
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Descrizione libro Prentice Hall. Hardcover. Condizione libro: New. 0131183516 New Condition. Codice libro della libreria NEW4.0046560
Descrizione libro Prentice Hall, 2006. Condizione libro: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Table of Contents SECTION ONE: BAKINGS RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION Unit 1: Introduction to Baking Unit 2: Sanitation and Food Safety SECTION TWO: INGREDIENTS Unit 3: The Market Basket Unit 4: The Expanded Market Basket Unit 5: Specialty Ingredients SECTION THREE: EQUIPMENT AND MEASURING Unit 6: Tools of the Trade Unit 7: Measuring Ingredients; Changing Formula Yields SECTION FOUR: YEAST DOUGH MIXING AND BAKING Unit 8: Baking Principles for Yeast Dough Unit 9: Yeast Leavened Dough SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH Unit 10: Croissant, Danish, Puff Pastry and Cream Puff Dough SECTION SIX: THE STOVE TOP AND OVEN Unit 11: The Stove Top and Kettle Unit 12: Pies and Tarts SECTION SEVEN: COOKIES Unit 13: Cookie Variations SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS Unit 14: Biscuits, Quick Breads, and Doughnuts Unit 15: Cake Formulas and Mixing Methods SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES Unit 16: Icing, Frostings & Glazes Unit 17: Chocolate SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES Unit 18: Cake Assembling and Decorating Unit 19: Specialty Cakes & Tortes Unit 20: Pastries & Desserts SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING Unit 21: Certification, Professional Organizations, Bakers Interviews APPENDIX I: Helpful Conversion Charts APPENDIX II: Pan Care APPENDIX III: U.S. Baking and Pastry Arts Educational Programs APPENDIX IV: Resources APPENDIX V: Egg Tips APPENDIX VI: Mold Prevention Tips APPENDIX VII: The Workbench: Baking Applications APPENDIX IX: Basic Mixing Methods APPENDIX X: Top 10 Servsafe? Food Safety Tips APPENDIX XI: Changing Yields Worksheet. Codice libro della libreria ABE_book_new_0131183516
Descrizione libro Prentice Hall, 2006. Hardcover. Condizione libro: New. Codice libro della libreria P110131183516
Descrizione libro Prentice Hall, 2006. Hardcover. Condizione libro: New. book. Codice libro della libreria 0131183516