Baking Fundamentals

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Baking Fundamentals

Format:  Hardcover,

595 pages

Publisher: Pearson College Div

Publish Date: Jul 2006

ISBN-13: 9780131183513

ISBN-10: 0131183516

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Book Information

The following content was provided by the publisher.
Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas--ratios, sequence, time and temperature--and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one's professional baking career.

Specifications

Publisher: Pearson College Div
Publish Date: Jul 2006
ISBN-13: 9780131183513
ISBN-10: 0131183516
Format: Hardcover
Number of Pages: 595
Shipping Weight (in pounds): 3.65
Product in Inches (L x W x H): 8.75 x 11.25 x 1.25
Walmart No.: 0131183516

Chapter outline

Bakings Rich History and Understanding Food Safety and Sanitation
Introduction to Baking
Sanitation and Food Safety
Ingredients
The Market Basket
The Expanded Market Basket
Specialty Ingredients
Equipment and Measuring
Tools of the Trade
Measuring Ingredients; Changing Formula Yields
Yeast Dough Mixing and Baking
Baking Principles for Yeast Dough
Yeast Leavened Dough
Laminated and Steam Leavened Dough
Croissant, Danish, Puff Pastry and Cream Puff Dough
The Stove Top and Oven
The Stove Top and Kettle
Pies and Tarts
Cookies
Cookie Variations
Chemical and Mechanical Leavning of Dough & Batter Formulas
Biscuits, Quick Breads, and Doughnuts
Cake Formulas and Mixing Methods
Enrobing and Garnishing Cakes & Pastries
Icing, Frostings & Glazes
Chocolate
Principles of Cake Decorating, Special Cakes & Pastries
Cake Assembling and Decorating
Specialty Cakes & Tortes
Pastries & Desserts
Career Opportunities in Baking
Certification, Professional Organizations, Bakers Interviews
Helpful Conversion Charts
Pan Care
U.S. Baking and Pastry Arts Educational Programs
Resources
Egg Tips
Mold Prevention Tips
The Workbench
Baking Applications
Basic Mixing Methods
Top 10 Servsafe?
Food Safety Tips
Changing Yields Worksheet

Book description

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas.

Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.

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