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Professional Baking ( 7e Hardcover) w/unused ecompanion software
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Professional Baking ( 7e Hardcover) w/unused ecompanion software
US $39.00US $39.00
Jul 23, 01:56Jul 23, 01:56
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Professional Baking ( 7e Hardcover) w/unused ecompanion software

blackdogbooksbydave
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US $39.00
ApproximatelyRM 165.24
Condition:
Good
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    Shipping:
    US $6.99 (approx RM 29.62) USPS Media MailTM.
    Located in: High Point, North Carolina, United States
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    Estimated between Fri, 8 Aug and Tue, 12 Aug to 94104
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    Ships today if you order in the next 4 hrs 35 mins
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    eBay item number:226741539498

    Item specifics

    Condition
    Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
    ISBN
    9781119148449

    About this product

    Product Identifiers

    Publisher
    Wiley & Sons, Incorporated, John
    ISBN-10
    1119148448
    ISBN-13
    9781119148449
    eBay Product ID (ePID)
    217093846

    Product Key Features

    Number of Pages
    800 Pages
    Publication Name
    Professional Baking
    Language
    English
    Publication Year
    2016
    Subject
    Methods / Garnishing & Food Presentation, Methods / Baking
    Type
    Textbook
    Subject Area
    Cooking
    Author
    Wayne Gisslen
    Format
    Hardcover

    Dimensions

    Item Height
    1.6 in
    Item Weight
    85.8 Oz
    Item Length
    11.1 in
    Item Width
    8.8 in

    Additional Product Features

    Edition Number
    7
    Intended Audience
    College Audience
    LCCN
    2016-011013
    Dewey Edition
    23
    Illustrated
    Yes
    Dewey Decimal
    641.81/5
    Table Of Content
    Preface Acknowledgments About CulinarE-Companion About WileyPLUS Learning Space Chapter 1. The Baking Profession Baking: Historical Background Baking and Pastry Careers Chapter 2. Basic Professional Skills: Bakeshop Math and Food Safety Using Formulas Measurement Using Baker''s Percentages Cost Calculations Food Safety and Sanitation Chapter 3. Baking and Pastry Equipment Large Equipment Pans, Containers, and Molds Hand Tools and Miscellaneous Equipment Chapter 4. Ingredients Wheat Flour Other Flours, Meals, and Starches Sugars Fats Milk and Milk Products Eggs Leavening Agents Gelling Agents Fruits and Nuts Chocolate and Cocoa Salt, Spices, and Flavorings Chapter 5. Basic Baking Principles Mixing and Gluten Development The Baking Process After Baking Chapter 6. Understanding Yeast Doughs Yeast Product Types The 12 Steps of Yeast Dough Production Standards of Quality for Yeast Goods Chapter 7. Lean Yeast Doughs: Straight Doughs Mixing Methods Controlling Fermentation Makeup Techniques Chapter 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs Sponges and Other Yeast Pre-Ferments Sourdough Starters From Fermentation to Baking Chapter 9. Rich Yeast Doughs Sweet Dough and Rich Dough Formulas and Mixing Laminated Dough Formulas Makeup of Rich-Dough Products Chapter 10. Quick Breads Muffin Mixing and Production Methods Biscuit Mixing and Production Methods Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles Doughnuts and Other Fried Pastries Pancakes and Waffles Chapter 12. Basic Syrups, Creams, and Sauces Sugar Cooking Basic Foams: Whipped Cream and Meringues Custard Sauces Dessert Sauces and Chocolate Creams Chapter 13. Pies Pie Doughs Assembly and Baking Fillings Standards of Quality for Pies Chapter 14. Pastry Basics P'te Brisée and Short Pastries Puff Pastry Éclair Paste Strudel and Phyllo Baked Meringues Chapter 15. Tarts and Special Pastries Tarts and Tartlets Special Pastries Chapter 16. Cake Mixing and Baking Principles of Cake Mixing Mixing High-Fat or Shortened Cakes Mixing Egg-Foam Cakes Cake Formula Balance Scaling, Panning, and Baking Standards of Quality for Cakes Altitude Adjustments Chapter 17. Assembling and Decorating Cakes Preparing Icings: Assembling and Icing Simple Cakes Basic Decorating Techniques Planning and Assembling Specialty Cakes Procedures for Specialty Cakes Chapter 18. Cookies Cookie Characteristics and Their Causes Mixing Methods Types and Makeup Methods Panning, Baking, and Cooling Standards of Quality for Cookies Chapter 19. Custards, Puddings, Mousses, and Soufflés Range-Top Custards and Puddings Baked Custards and Puddings and Steamed Desserts Bavarians, Mousses, and Charlottes Dessert Soufflés Chapter 20. Frozen Desserts Identifying Quality Ice Cream and Sorbet Desserts Preparing Ice Creams and Sorbets Preparing Still-Frozen Desserts Chapter 21. Fruit Desserts Handling Fresh Fruits Preparing Fruit Desserts Chapter 22. Dessert Presentation Overview of Dessert Plating Practical Plating Guidelines Chapter 23. Chocolate Production and Tempering of Chocolate Molding Chocolate Chocolate Decorations Chocolate Truffles and Confections Chapter 24. Marzipan, Pastillage, and Nougatine Marzipan Pastillage Nougatine Chapter 25. Sugar Techniques Boiling Syrups for Sugar Work Spun Sugar, Caramel Decorations, and Poured Sugar Pulled Sugar and Blown Sugar Boiled-Sugar Confections Chapter 26. Baking for Special Diets Nutritional Concerns Food Allergies and Intolerances Modifying Formulas for Special Needs Appendix 1. Large-Quantity Measurements Appendix 2. Metric Conversion Factors Appendix 3. Decimal Equivalents of Common Fractions Appendix 4. Appropriate Volume Equivalents of Dry Foods Appendix 5. Temperature Calculations for Yeast Doughs Appendix 6. Egg Safety Glossary Bibliography Recipe Index Index
    Synopsis
    Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
    LC Classification Number
    TX763.G47 2016

    Item description from the seller

    About this seller

    blackdogbooksbydave

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      A+ seller! The book arrived with super fast shipping! It was priced affordably, especially for a brand new book. 📕 the appearance of the book is flawless. I’m definitely saving this seller and look forward to more purchases in the future. T
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