Professional Baking, 8e Student Study Guide
8th Edition
Published on 23. November 2021
Book
Paperback/Softback
112 pages
978-1-119-78113-4 (ISBN)
Description
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
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
More details
Edition
8th Revised edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Edition type
Revised edition
Dimensions
Height: 274 mm
Width: 213 mm
Thickness: 10 mm
Weight
249 gr
ISBN-13
978-1-119-78113-4 (9781119781134)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Wayne Gisslen
Professional Baking, Student Study Guide
Book
02/2017
7th Edition
Wiley
€44.50
Article exhausted; check for reprint
Person
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.
Content
To the Student vii
1 The Baking Profession 1
2 Basic Professional Skills: Bakeshop Math and Food Safety 3
3 Baking and Pastry Equipment 9
4 Ingredients 11
5 Basic Baking Principles 16
6 Understanding Yeast Doughs 19
7 Lean Yeast Doughs: Straight Doughs 22
8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25
9 Rich Yeast Doughs 29
10 Quick Breads 32
11 Doughnuts, Fritters, Pancakes, and Waffles 36
12 Basic Syrups, Creams, and Sauces 40
13 Pies 46
14 Pastry Basics 51
15 Tarts and Special Pastries 56
16 Cake Mixing and Baking 59
17 Assembling and Decorating Cakes 65
18 Cookies 72
19 Custards, Puddings, Mousses, and Souffles 77
20 Frozen Desserts 82
21 Fruit Desserts 85
22 Dessert Presentation 89
23 Chocolate 94
24 Marzipan, Pastillage, and Nougatine 96
25 Sugar Techniques 99
26 Baking for Special Diets 101
Appendix: Sample Prices 104
1 The Baking Profession 1
2 Basic Professional Skills: Bakeshop Math and Food Safety 3
3 Baking and Pastry Equipment 9
4 Ingredients 11
5 Basic Baking Principles 16
6 Understanding Yeast Doughs 19
7 Lean Yeast Doughs: Straight Doughs 22
8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25
9 Rich Yeast Doughs 29
10 Quick Breads 32
11 Doughnuts, Fritters, Pancakes, and Waffles 36
12 Basic Syrups, Creams, and Sauces 40
13 Pies 46
14 Pastry Basics 51
15 Tarts and Special Pastries 56
16 Cake Mixing and Baking 59
17 Assembling and Decorating Cakes 65
18 Cookies 72
19 Custards, Puddings, Mousses, and Souffles 77
20 Frozen Desserts 82
21 Fruit Desserts 85
22 Dessert Presentation 89
23 Chocolate 94
24 Marzipan, Pastillage, and Nougatine 96
25 Sugar Techniques 99
26 Baking for Special Diets 101
Appendix: Sample Prices 104