Professional Baking, Student Study Guide
7th Edition
Published on 1. February 2017
Book
Paperback/Softback
112 pages
978-1-119-14848-7 (ISBN)
Description
This is the Student Study Guide to accompany Professional Baking, 7th Edition.
Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
More details
Edition
7th edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 278 mm
Width: 217 mm
Thickness: 9 mm
Weight
277 gr
ISBN-13
978-1-119-14848-7 (9781119148487)
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
New editions
Wayne Gisslen
Professional Baking, 8e Student Study Guide
Book
11/2021
8th Edition
Wiley
€39.51
Article not available
Previous edition
Book
01/2012
6th Edition
Wiley
€56.80
Article exhausted; check for reprint
Person
Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
Content
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
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