02908cam a22003858i 4500 22148184 OSt 20231129101434.0 210720s2022 nju b 001 0 eng 2021035197 9781119744993 (hardback) 9781119840855 (adobe pdf) 9781119744955 (epub) 9781119840701 (evalc) WaSeSS/DLC eng rda DLC pcc TX763 .G47 2022 641.8/15 23 Gisslen, Wayne, 1946- author. Professional baking / Wayne Gisslen. Eight edition. Hoboken, NJ : Wiley, [2022]. 729 pages : color illustrations, photographs ; 29 cm. text txt rdacontent still images rdacontent unmediated n rdamedia volume 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 -- Glossary -- Bibliography -- Recipe Index -- Subject Index. "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."-- Provided by publisher. Baking. Food presentation. Online version: Gisslen, Wayne, 1946-. Professional baking Eight edition. Hoboken, NJ : Wiley, [2022] 9781119840855 (DLC) 2021035198 lcc 29 300997 300997 0 0 lcc 0 0 12 12 7 2023-11-10 35 = University Books Inc. 140.00 0 TX763 .G47 2022 50000003295424 2023-11-10 00:00:00 c. 1 140.00 2023-11-10 6