{"product_id":"professional-baking-8e-student-study-guide-isbn-9781119781134","title":"Professional Baking, 8e Student Study Guide","description":"\u003cp\u003e\u003cb\u003eA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn the newly revised Eighth Edition to \u003ci\u003eProfessional Baking,\u003c\/i\u003e best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. \u003c\/p\u003e\u003cp\u003eThe new edition includes: \u003c\/p\u003e\u003cul\u003e\u003cb\u003e\u003cli\u003eUpdates to the art program, including new photos, tables, and illustrations throughout the book\u003c\/li\u003e \u003cli\u003eRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration\u003c\/li\u003e \u003cli\u003eNew material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination\u003c\/li\u003e\u003c\/b\u003e\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eSTUDENT STUDY GUIDE\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe \u003ci\u003eStudent Study Guide\u003c\/i\u003e to accompany \u003ci\u003eProfessional Baking, Eighth Edition\u003c\/i\u003e, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true\/false questions, and short-answer questions and other written exercises. The exercises in this Study  Guide allow students to gain confidence in what they have learned and identify areas that may require more review \u003c\/p\u003e\u003cp\u003eTo the Student vii\u003c\/p\u003e \u003cp\u003e1 The Baking Profession 1\u003c\/p\u003e \u003cp\u003e2 Basic Professional Skills: Bakeshop Math and Food Safety 3\u003c\/p\u003e \u003cp\u003e3 Baking and Pastry Equipment 9\u003c\/p\u003e \u003cp\u003e4 Ingredients 11\u003c\/p\u003e \u003cp\u003e5 Basic Baking Principles 16\u003c\/p\u003e \u003cp\u003e6 Understanding Yeast Doughs 19\u003c\/p\u003e \u003cp\u003e7 Lean Yeast Doughs: Straight Doughs 22\u003c\/p\u003e \u003cp\u003e8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25\u003c\/p\u003e \u003cp\u003e9 Rich Yeast Doughs 29\u003c\/p\u003e \u003cp\u003e10 Quick Breads 32\u003c\/p\u003e \u003cp\u003e11 Doughnuts, Fritters, Pancakes, and Waffles 36\u003c\/p\u003e \u003cp\u003e12 Basic Syrups, Creams, and Sauces 40\u003c\/p\u003e \u003cp\u003e13 Pies 46\u003c\/p\u003e \u003cp\u003e14 Pastry Basics 51\u003c\/p\u003e \u003cp\u003e15 Tarts and Special Pastries 56\u003c\/p\u003e \u003cp\u003e16 Cake Mixing and Baking 59\u003c\/p\u003e \u003cp\u003e17 Assembling and Decorating Cakes 65\u003c\/p\u003e \u003cp\u003e18 Cookies 72\u003c\/p\u003e \u003cp\u003e19 Custards, Puddings, Mousses, and Soufflés 77\u003c\/p\u003e \u003cp\u003e20 Frozen Desserts 82\u003c\/p\u003e \u003cp\u003e21 Fruit Desserts 85\u003c\/p\u003e \u003cp\u003e22 Dessert Presentation 89\u003c\/p\u003e \u003cp\u003e23 Chocolate 94\u003c\/p\u003e \u003cp\u003e24 Marzipan, Pastillage, and Nougatine 96\u003c\/p\u003e \u003cp\u003e25 Sugar Techniques 99\u003c\/p\u003e \u003cp\u003e26 Baking for Special Diets 101\u003c\/p\u003e \u003cp\u003eAppendix: Sample Prices 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003eWayne Gisslen\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking.\u003c\/i\u003e He is a graduate of the Culinary Institute of America.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIn the newly revised Eighth Edition to \u003ci\u003eProfessional Baking,\u003c\/i\u003e best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices,  including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. \u003c\/p\u003e\u003cp\u003eThe new edition includes: \u003c\/p\u003e\u003cul\u003e\u003cb\u003e\u003cli\u003eUpdates to the art program, including new photos, tables, and illustrations throughout the book\u003c\/li\u003e \u003cli\u003eRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration\u003c\/li\u003e \u003cli\u003eNew material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination\u003c\/li\u003e\u003c\/b\u003e\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eSTUDENT STUDY GUIDE\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe \u003ci\u003eStudent Study Guide\u003c\/i\u003e to accompany \u003ci\u003eProfessional Baking, Eighth Edition\u003c\/i\u003e, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true\/false questions, and short-answer questions and other written exercises. The exercises in this Study  Guide allow students to gain confidence in what they have learned and identify areas that may require more review\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989864857829,"sku":"NP9781119781134","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119781134.jpg?v=1761785726","url":"https:\/\/k12savings.com\/products\/professional-baking-8e-student-study-guide-isbn-9781119781134","provider":"K12savings","version":"1.0","type":"link"}