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from C.H.I.P.S.
by The American Culinary Federation with Noble Masi
Baking Fundamentals covers the basics of baking and pastry using real-life examples, learning activities, and four founding principles.
Baking Fundamentals focuses on the basic principles behind formulas–ratios, sequence, time and temperature–and how these factors impact all quality-baked products.
Baking Fundamentals is a practical tool for training and an excellent hands-on reference for the professional baker. It also contains hundreds of great formulas which give ingredients in metric (grams) units, and which also give nutritional information per serving.
The book is copiously illustrated throughout with color photos, charts, diagrams, tables, forms, and more!
Contents
Baking's Rich History and Understanding Food Safety and Sanitation
Ingredients
Equipment and Measuring
Yeast Dough Mixing and Baking
Laminated and Steam Leavened Dough
The Stove Top and Oven
Cookies
Chemical and Mechanical Leavening of Dough and Batter Formulas
Enrobing and Garnishing Cakes and Pastries
Principles of Cake Decorating, Special Cakes and Pastries
Career Opportunities in Baking
Appendices
Index
The DVD, which is enclosed with the book, contains pdf files of the complete book.
to see books • videos • cd-roms of related interest
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