02854cam a22003618i 450000100090000000300040000900500170001300800410003001000170007102000300008802000310011802000260014902000270017504000300020204200080023205000210024008200170026110000360027824500420031425000190035626400350037530000600041033600260047033600290049633700280052533800270055350400510058050511800063152005030181165000120231465000230232677601430234922148184OSt20231129101434.0210720s2022    nju      b    001 0 eng    a  2021035197  a9781119744993q(hardback)  z9781119840855q(adobe pdf)  z9781119744955q(epub)  z9781119840701q(evalc)  aWaSeSS/DLCbengerdacDLC  apcc00aTX763b.G47 202200a641.8/152231 aGisslen, Wayne,d1946-eauthor.10aProfessional baking /cWayne Gisslen.  aEight edition. 1aHoboken, NJ :bWiley,c[2022].  a729 pages :bcolor illustrations, photographs ;c29 cm.  atextbtxt2rdacontent  astill images2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aIncludes bibliographical references and index.  a1. 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 -- Glossary -- Bibliography -- Recipe Index -- Subject Index.  a"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book 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."--cProvided by publisher. 0aBaking. 0aFood presentation.08iOnline version:aGisslen, Wayne, 1946-.tProfessional bakingbEight edition.dHoboken, NJ : Wiley, [2022]z9781119840855w(DLC) 2021035198