Professional Baking

Locations
Call Number: 641.815 Gi
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.815 Gi	4-week checkout	On Shelf

The baking profession -- Basic professional skills: bakeshop math and sanitation -- Baking and pastry equipment -- Ingredients -- Basic baking principles -- Understanding yeast doughs -- Understanding artisan breads -- Lean yeast doughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes, and waffles -- Basic syrups, creams, and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Specialty cakes, gateaux, and torten -- Cookies -- Custards, puddings, mousses, and souffles -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Marzipan, nougatine, and pastillage -- Sugar techniques -- Baking for special diets -- Large-quantity measurements -- Metric conversion factors -- Decimal equivalents of common fractions -- Approximate volume equivalents of dry foods -- Temperature calculations for yeast doughs -- Eggs and safety -- Glossary.

REVIEWS & SUMMARIES

Library Journal Review
Summary / Annotation
Table of Contents
Author Notes

COMMUNITY REVIEWS

No community reviews. Write one below!