{"product_id":"professional-baking-student-study-guide-isbn-9781119148487","title":"Professional Baking, Student Study Guide","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eThis is the Student Study Guide to accompany Professional Baking, 7th Edition.\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGisslen's 7th edition of \u003cb\u003e\u003ci\u003eProfessional Baking\u003c\/i\u003e\u003c\/b\u003e continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, \u003ci\u003eProfessional Baking\u003c\/i\u003e provides both the understanding and performance abilities needed to progress and develop in a successful baking career.  Also included with \u003ci\u003eProfessional Baking\u003c\/i\u003e are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.\u003c\/p\u003e 1 The Baking Profession 1 \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 Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989864956133,"sku":"NP9781119148487","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119148487.jpg?v=1761785724","url":"https:\/\/k12savings.com\/products\/professional-baking-student-study-guide-isbn-9781119148487","provider":"K12savings","version":"1.0","type":"link"}