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008 160308s2017 njua ob 001 0 eng
010 _a 2016011537
020 _a9781119195375
_q(electronic bk.)
020 _a1119195373
_q(electronic bk.)
020 _z9781119195320
020 _z1119195322
020 _z9781119148449
020 _z1119148448
035 _a1351740
040 _aDLC
_beng
_erda
_cDLC
_dOCLCO
_dOCLCF
_dN$T
_dZ5A
050 4 _aTX763
_b.G47 2017
072 7 _aCKB
_x000000
_2bisacsh
082 0 4 _a641.81/5
_223
100 1 _aGisslen, Wayne,
_d1946-
_eauthor.
245 1 0 _aProfessional baking /
_cWayne Gisslen ; photography by J. Gerard Smith.
250 _aSeventh edition.
264 1 _aHoboken, New Jersey :
_bJohn Wiley & Sons,
_c[2017]
264 4 _c©2017
300 _a1 online resource :
_bcolor illustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bn
_2rdamedia
338 _aonline resource
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _g1.
_tThe Baking Profession --
_g2.
_tBasic Professional Skills: Bakeshop Math and Food Safety --
_g3.
_tBaking and Pastry Equipment --
_g4.
_tIngredients --
_g5.
_tBasic Baking Principles --
_g6.
_tUnderstanding Yeast Doughs --
_g7.
_tLean Yeast Doughs: Straight Doughs --
_g8.
_tLean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs --
_g9.
_tRich Yeast Doughs --
_g10.
_tQuick Breads --
_g11.
_tDoughnuts, Fritters, Pancakes, and Waffles --
_g12.
_tBasic Syrups, Creams, and Sauces --
_g13.
_tPies --
_g14.
_tPastry Basics --
_g15.
_tTarts and Special Pastries --
_g16.
_tCake Mixing and Baking --
_g17.
_tAssembling and Decorating Cakes --
_g18.
_tCookies --
_g19.
_tCustards, Puddings, Mousses, and Soufflés --
_g20.
_tFrozen Desserts --
_g21.
_tFruit Desserts --
_g22.
_tDessert Presentation --
_g23.
_tChocolate --
_g24.
_tMarzipan, Pastillage, and Nougatine --
_g25.
_tSugar Techniques --
_g26.
_tBaking for Special Diets --
_gAppendix 1.
_tLarge-Quantity Measurements --
_gAppendix 2.
_tMetric Conversion Factors --
_gAppendix 3.
_tDecimal Equivalents of Common Fractions --
_gAppendix 4.
_tApproximate Volume Equivalents of Dry Foods --
_gAppendix 5.
_tTemperature Calculations for Yeast Doughs --
_gAppendix 6.
_tEgg Safety.
520 _a"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.
588 0 _aOnline resource; title from PDF title page (EBSCO, viewed September 19, 2016)
650 0 _aBaking.
650 0 _aFood presentation.
655 4 _aElectronic books.
700 1 _aSmith, J. Gerard,
_ephotographer.
856 _uhttps://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1351740
_yAcceso Remoto
856 4 0 _3EBSCOhost
_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1351740
_yAcceso en el Campus PUCPR
942 _2lcc
_c7
999 _c297546
_d297546