Professional Baking: Student Study Guide to Accompany - Brossura

Gisslen, Wayne

Brossura

ISBN 10: 1119781132 ISBN 13: 9781119781134

Casa editrice: John Wiley & Sons Inc, 2021

Riassunto

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals

In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

The new edition includes:

• Updates to the art program, including new photos, tables, and illustrations throughout the book
• Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration
• New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination

STUDENT STUDY GUIDE

The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review

Su questo libro

Informazioni sull'autore

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America.

Dalla quarta di copertina

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals

In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

The new edition includes:

• Updates to the art program, including new photos, tables, and illustrations throughout the book
• Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration
• New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination

STUDENT STUDY GUIDE

The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review

Dettagli dell'edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2021
• Lingua: Inglese
• ISBN 10: 1119781132
• ISBN 13: 9781119781134
• Rilegatura: Copertina flessibile
• Numero di pagine: 104
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile