Study Guide to Accompany Professional Baking Second Edition
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More About This Title Study Guide to Accompany Professional Baking Second Edition
English
Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.
English
Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Yeast Dough Formulas and Techniques.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, Icings, and Sauces.
Pastries.
Pies.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Cookies.
Custards, Puddings, Mousses, and Frozen Desserts.
Fruit Desserts and Dessert Presentation.
Decorative Work and Display Pieces.
Appendices.
Bibliography.
Glossary.
Index.
