Professional baking

Professional baking

by Gisslen, Wayne

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Title Statements

  • Full title :Professional baking.

Edition Statements

  • Publication Date:2013.
  • Edition:6 ed

Publication Statements

  • Publisher(s):John Wiley and Sons
  • Place of Publication:New Jersey
  • Language:spa
  • Publication Date:2013.

Notes

Incluye web registration card inside.

The baking profession. Basic professional skills: bakeshop math and food safety. 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 soufflés. Frozen desserts. Fruit desserts. Dessert presentation. Chocolate. Marzipan, pastillage, and nougatine. Sugar techniques. Baking for special diets.

The Physical Object

  • Description:767 p. : : ilus

Edition Identifiers

  • ISBN:9781118083741, 1118083741
  • oclc:ocn946342718
  • Dewey Decimal:641.865

Subjects

PASTLERÍA REPOSTERÍA

Writers

Gisslen, Wayne

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