Professional baking
Record details
- ISBN: 9781119744993 (hardcover)
-
Physical Description:
print
xxiv, 729, A25, G10, B2, I15 pages : illustrations (chiefly color) ; 29 cm - Edition: Eight edition.
- Publisher: Hoboken, NJ : Wiley, [2022]
- Copyright: ©2022
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Formatted Contents Note: | The Baking Profession -- Basic Professional Skills: Bakeshop Math and Food Safety -- Baking and Pastry Equipment -- Ingredients -- Basic Baking Principles -- Understanding Yeast Doughs -- Lean Yeast Doughs: Straight Doughs -- Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs -- Rich Yeast Doughs -- Quick Breads -- Doughnuts, Fritters, Pancakes, and Waffles -- Basic Syrups, Creams, and Sauces -- Pies -- Pastry Basic -- Tarts and Special Pastries -- Cake Mixing and Baking -- Assembling and Decorating Cakes -- Cookies -- Custards, Puddings, Mousses, and Souffles -- Frozen Desserts -- Fruit Desserts -- Dessert Presentation -- Chocolate -- Marzipan, Pastillage, and Nougatine -- Sugar Techniques -- Baking for Special Diets. |
Search for related items by subject
Subject: | Baking Food presentation |
Available copies
- 1 of 1 copy available at University College of the North Libraries.
Holds
- 0 current holds with 1 total copy.
Other Formats and Editions
Show All Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
---|---|---|---|---|---|---|
The Pas Campus Library | TX 763 .G47 2022 (Text) | 58500001125830 | Stacks | Volume hold | Available | - |