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from C.H.I.P.S.
A Textbook of Baking and Pastry Fundamentals Second edition includes DVD by Sarah Labensky
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this text expands upon the well-known On Cooking to provide an authoritative yet contemporary introduction to baking and pastry arts.
On Baking focuses on information relevant to today's students and working professionals.
Lavishly illustrated, it is the most complete guide on the market—emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations.
With ample coverage of the craft, equipment, and ingredients, On Baking, 2nd edition addresses all aspects of baking and a wide range of styles. This new edition inspires readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.
Each new text is automatically packaged with Math for Bakers DVD to help students review important topics such as weights & measures, yield calculations, scaling formulas and baker’s percentage conversion factor.
Contents
Appendices
Glossary
Written to accompany On Baking, this study guide is designed to be an effective aid for learning the information within each chapter. Primarily intended for use outside of the classroom, its focus is to provide the student with practice sets utilizing such formats as multiple choice, fill in the blank, matching, short answer, and true or false questions.
These practice sets, combined with the objectives clearly stated in each chapter, will enable the student to become well versed in the subject matter prior to classroom examinations. Gaining a solid understanding of cooking terminology as well as basic culinary techniques and procedures will make the transition from the classroom to the kitchen notable smoother.
This study guide represents all chapters of the text book and will be invaluable to the
student.
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