03426cam a2200493Ii 4500 ocn944246631 OSt 20221103142539.0 m d cr cnu---unuuu 160308s2017 njua ob 001 0 eng 2016011537 9781119195375 (electronic bk.) 1119195373 (electronic bk.) 9781119195320 1119195322 9781119148449 1119148448 1351740 DLC eng rda DLC OCLCO OCLCF N$T Z5A TX763 .G47 2017 CKB 000000 bisacsh 641.81/5 23 Gisslen, Wayne, 1946- author. Professional baking / Wayne Gisslen ; photography by J. Gerard Smith. Seventh edition. Hoboken, New Jersey : John Wiley & Sons, [2017] ©2017 1 online resource : color illustrations text txt rdacontent computer n rdamedia online resource nc rdacarrier Includes bibliographical references and index. 1. The Baking Profession -- 2. Basic Professional Skills: Bakeshop Math and Food Safety -- 3. Baking and Pastry Equipment -- 4. Ingredients -- 5. Basic Baking Principles -- 6. Understanding Yeast Doughs -- 7. Lean Yeast Doughs: Straight Doughs -- 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs -- 9. Rich Yeast Doughs -- 10. Quick Breads -- 11. Doughnuts, Fritters, Pancakes, and Waffles -- 12. Basic Syrups, Creams, and Sauces -- 13. Pies -- 14. Pastry Basics -- 15. Tarts and Special Pastries -- 16. Cake Mixing and Baking -- 17. Assembling and Decorating Cakes -- 18. Cookies -- 19. Custards, Puddings, Mousses, and Soufflés -- 20. Frozen Desserts -- 21. Fruit Desserts -- 22. Dessert Presentation -- 23. Chocolate -- 24. Marzipan, Pastillage, and Nougatine -- 25. Sugar Techniques -- 26. Baking for Special Diets -- Appendix 1. Large-Quantity Measurements -- Appendix 2. Metric Conversion Factors -- Appendix 3. Decimal Equivalents of Common Fractions -- Appendix 4. Approximate Volume Equivalents of Dry Foods -- Appendix 5. Temperature Calculations for Yeast Doughs -- Appendix 6. Egg Safety. "Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style"--EBSCOHost. Online resource; title from PDF title page (EBSCO, viewed September 19, 2016) Baking. Food presentation. Electronic books. Smith, J. Gerard, photographer. https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1351740 Acceso Remoto EBSCOhost https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1351740 Acceso en el Campus PUCPR lcc 7 297546 297546 0 0 ddc 0 0 10 10 45 2021-12-20 0 641.81/5 ocn944246631 2021-12-20 00:00:00 2021-12-20 7 0 0 lcc 0 0 12 12 45 2022-11-03 0 TX763 .G47 2017 50000003290169 2022-11-03 00:00:00 Ebook c. 1 2022-11-03 7