Professional Baking (7th Ed.)
Auteur : Gisslen Wayne
Chapter 1: The Baking Profession
Chapter 2: Basic Professional Skills: Bakeshop Math and Food Safety
Chapter 3: Baking and Pastry Equipment
Chapter 4: Ingredients
Chapter 5: Basic Baking Principles
Chapter 6: Understanding Yeast Doughs
Chapter 7: Lean Yeast Doughs: Straight Doughs
Chapter 8: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
Chapter 9: Rich Yeast Doughs
Chapter 10: Quick Breads
Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles
Chapter 12: Basic Syrups, Creams, and Sauces
Chapter 13: Pies
Chapter 14: Pastry Basics
Chapter 15: Tarts and Special Pastries
Chapter 16: Cake Mixing and Baking
Chapter 17: Assembling and Decorating Cakes
Chapter 18: Cookies
Chapter 19: Custards, Puddings, Mousses, and Soufflés
Chapter 20: Frozen Desserts
Chapter 21: Fruit Desserts
Chapter 22: Dessert Presentation
Chapter 23: Chocolate
Chapter 24: Marzipan, Pastillage, and Nougatine
Chapter 25: Sugar Techniques
Chapter 26: Baking for Special Diets
Date de parution : 09-2016
Ouvrage de 800 p.
20.8x27.4 cm
Thème de Professional Baking :
Mots-clés :
bakeshop math; special diets; chance; learners; weaknesses; strengths; students; educators; analytics; orion; experience; sponges; adaptive; pastillage; mousses; puddings; creams; pancakes