Study Guide to Accompany Professional Baking, 5th Edition

Study Guide to Accompany Professional Baking, 5th Edition

Book Detail : 

ISBN : 0471783501

2008 | PDF | 224 pages | 1.2 MB

Introduction : 

This manual is a companion to the fifth edition of Professional Baking. Its purpose is to help you study and review the material in the text.

Learning to bake and to prepare pastries and desserts is to a great extent a practical, hands-on endeavor. Much of your training involves learning manual skills by practicing them under the guidance of an instructor or supervisor, and then improving those skills by repeated practice.

These practical skills, however, depend on a large body of knowledge and understanding. You need to know about such essential matters as gluten development, characteristics of various flours and other baking ingredients, measurement, formula structure, and procedures for preparing the basic doughs, batters, creams, and fillings. Using this manual will help you study and master this material.

This study guide is arranged by chapter, corresponding to the 27 chapters in Professional Baking. Each chapter contains several exercises that you can use to test your knowledge. This manual will help you see what you have learned and what you need to review.

Table of Contents : 

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 Souffl_s
Frozen Desserts
Dessert Presentation
Chocolate
Marzipan, Nougatine, and Pastillage
Sugar Techniques
Baking for Special Diets
Appendix : Sample Prices
Table of Contents provided by Publisher. All Rights Reserved.

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