Professional Baking Student Study Guide

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 114 pages
File Size : 48,8 Mb
Release : 2021-11-23
Category : Cooking
ISBN : 9781119781134

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Professional Baking, Student Study Guide by Wayne Gisslen Pdf

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, 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. The new edition includes: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination STUDENT STUDY GUIDE The Student Study Guide to accompany Professional Baking, Eighth Edition, 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

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 114 pages
File Size : 44,9 Mb
Release : 2016-08-01
Category : Cooking
ISBN : 9781119148487

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Professional Baking, Student Study Guide by Wayne Gisslen Pdf

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking 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, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 735 pages
File Size : 55,5 Mb
Release : 2004-04-06
Category : Cooking
ISBN : 9780471464273

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Professional Baking by Wayne Gisslen Pdf

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author : Wayne Gisslen
Publisher : Unknown
Page : 1444 pages
File Size : 47,8 Mb
Release : 2016-10-24
Category : Electronic
ISBN : 1119370620

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Professional Baking, 7e with Student Study Guide and How Baking Works 3e Set by Wayne Gisslen Pdf

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 132 pages
File Size : 53,6 Mb
Release : 2015-04-13
Category : Business & Economics
ISBN : 9781118712825

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Study Guide to accompany Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (CIA) Pdf

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

Author : Wayne Gisslen
Publisher : Wiley
Page : 128 pages
File Size : 52,5 Mb
Release : 2013-03-15
Category : Cooking
ISBN : 1118725964

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Professional Baking 6E with Student Study Guide Chef's Companion 3E and WileyPLUS Card Set by Wayne Gisslen Pdf

Author : Paula I. Figoni
Publisher : John Wiley & Sons
Page : 531 pages
File Size : 47,7 Mb
Release : 2010-11-09
Category : Cooking
ISBN : 9780470392676

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How Baking Works by Paula I. Figoni Pdf

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 41,7 Mb
Release : 2012-01-10
Category : Cooking
ISBN : 1118158334

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Study Guide to accompany Professional Baking, 6e by Wayne Gisslen Pdf

The Study Guide to accompany Professional Baking, Sixth Edition contains review materials, practice problems, and exercises to enhance mastery of the material in Professional Baking, Sixth Edition. The Study Guide to accompany Professional Baking, Sixth Edition incorporates a wealth of new information designed to help both the beginning baker and the experienced professional meet the demands of this dynamic industry. The Study Guide’s solid grounding in the basics and easy-to-grasp style will help professionals, as well as enthusiastic amateurs, master the technical aspects of baking while also learning about related concerns, such as food allergies, diet, and health.

Author : Wayne Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 41,7 Mb
Release : 2022
Category : Baking
ISBN : OCLC:1369584870

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Study Guide to Accompany Professional Baking by Wayne Gisslen Pdf

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 46,8 Mb
Release : 2001-02-05
Category : Cooking
ISBN : 0471417742

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Professional Baking, Study Guide by Wayne Gisslen Pdf

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 55,6 Mb
Release : 2011-01-20
Category : Cooking
ISBN : 1118083296

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Professional Baking 5th Edition College Version W/CD-ROM Student Study Guide Prof Baking Method Cards Pkg and How Baking Works 3rd Edition Set by Wayne Gisslen Pdf

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 825 pages
File Size : 42,9 Mb
Release : 2021-11-23
Category : Cooking
ISBN : 9781119744993

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Professional Baking by Wayne Gisslen Pdf

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, 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. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 50,8 Mb
Release : 1993-11-29
Category : Cooking
ISBN : 0471306177

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Professional Baking, Study Guide by Wayne Gisslen Pdf

Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.

Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu,National Restaurant Association Educational Foundation
Publisher : Wiley
Page : 0 pages
File Size : 44,8 Mb
Release : 2000-10-24
Category : Cooking
ISBN : 0471442399

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Professional Baking, Third Edition College and NRAEF Workbook Package by Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu,National Restaurant Association Educational Foundation Pdf

Author : The Culinary Institute of America (CIA)
Publisher : Wiley Global Education
Page : 179 pages
File Size : 44,8 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781118805305

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In the Hands of a Baker by The Culinary Institute of America (CIA) Pdf

In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. Identification photographs throughout the text illustrate must-have tools and equipment, while step-by-step photography and illustrations show readers the proper ways to handle each baking tool. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and décor and confectionery work. Basic measurement and conversion information is also included. With In the Hands of a Baker as a guide, any baker can achieve the success that results from the right tool in an accomplished hand.