EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals
Search
Baking Fundamentals

Baking Fundamentals - 07 edition

ISBN13: 978-0131183513

Cover of Baking Fundamentals 07 (ISBN 978-0131183513)
ISBN13: 978-0131183513
ISBN10: 0131183516
Cover type:
Edition/Copyright: 07
Publisher: Prentice Hall, Inc.
Published: 2007
International: No

List price: $154.00

USED
Sold Out
FREE Shipping on $25+
  • Ships Today
  • 30-Day Returns
  • Condition: Very Good
Sold Out
rental
$127.99
Save $26.01 (17%)


Ships from $5.99
  • Free Return Shipping
  • Due back 12/18/2015
  •  
More Shipping Options

Baking Fundamentals - 07 edition

ISBN13: 978-0131183513

Brenda R. Carlos

ISBN13: 978-0131183513
ISBN10: 0131183516
Cover type:
Edition/Copyright: 07
Publisher: Prentice Hall, Inc.

Published: 2007
International: No
Summary

Drawing on the authors' expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.

Table of Contents

SECTION ONE. BAKING'S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION

Unit 1. Introduction to Baking
Unit 2. Sanitation and Food Safety

SECTION TWO. INGREDIENTS

Unit 3. The Market Basket
Unit 4. The Expanded Market Basket
Unit 5. Specialty Ingredients

SECTION THREE. EQUIPMENT AND MEASURING

Unit 6. Tools of the Trade
Unit 7. Measuring Ingredients; Changing Formula Yields

SECTION FOUR. YEAST DOUGH MIXING AND BAKING

Unit 8. Baking Principles for Yeast Dough
Unit 9. Yeast Leavened Dough

SECTION FIVE. LAMINATED AND STEAM LEAVENED DOUGH

Unit 10. Croissant, Danish, Puff Pastry and Cream Puff Dough

SECTION SIX. THE STOVE TOP AND OVEN

Unit 11. The Stove Top and Kettle
Unit 12. Pies and Tarts

SECTION SEVEN. COOKIES

Unit 13. Cookie Variations

SECTION EIGHT. CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS

Unit 14. Biscuits, Quick Breads, and Doughnuts
Unit 15. Cake Formulas and Mixing Methods

SECTION NINE. ENROBING AND GARNISHING CAKES & PASTRIES

Unit 16. Icing, Frostings & Glazes
Unit 17. Chocolate

SECTION TEN. PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES

Unit 18. Cake Assembling and Decorating
Unit 19. Specialty Cakes & Tortes
Unit 20. Pastries & Desserts

SECTION ELEVEN. CAREER OPPORTUNITIES IN BAKING

Unit 21. Certification, Professional Organizations, Baker's Interviews

List price: $154.00
  • Rental
  • $127.99
  • Marketplace
  • From
More Shipping Options