Professional Baking, Student Study Guide

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119148480
Total Pages : 114 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Professional Baking, Student Study Guide by : Wayne Gisslen

Download or read book Professional Baking, Student Study Guide written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2016-08-01 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.

Professional Baking

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 0471464279
Total Pages : 735 pages
Book Rating : 4.4/5 (714 download)

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Book Synopsis Professional Baking by : Wayne Gisslen

Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Professional Baking, Student Workbook

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Author :
Publisher : Wiley
ISBN 13 : 9780471413028
Total Pages : 100 pages
Book Rating : 4.4/5 (13 download)

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Book Synopsis Professional Baking, Student Workbook by : Wayne Gisslen

Download or read book Professional Baking, Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2000-10-24 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

How Baking Works

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 0470392673
Total Pages : 531 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis How Baking Works by : Paula I. Figoni

Download or read book How Baking Works written by Paula I. Figoni and published by John Wiley & Sons. This book was released on 2010-11-09 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Professional Cooking

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Author :
Publisher : Wiley
ISBN 13 : 9780471245636
Total Pages : 0 pages
Book Rating : 4.2/5 (456 download)

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Book Synopsis Professional Cooking by : Wayne Gisslen

Download or read book Professional Cooking written by Wayne Gisslen and published by Wiley. This book was released on 1998-09-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

Professional Baking, Student Study Guide

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119781132
Total Pages : 114 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Professional Baking, Student Study Guide by : Wayne Gisslen

Download or read book Professional Baking, Student Study Guide written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2021-11-23 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. The new edition includes: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination STUDENT STUDY GUIDE The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review

Baking and Pastry

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Author :
Publisher : Wiley
ISBN 13 : 9780470055915
Total Pages : 944 pages
Book Rating : 4.0/5 (559 download)

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Book Synopsis Baking and Pastry by : The Culinary Institute of America (CIA)

Download or read book Baking and Pastry written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2009-05-04 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Study Guide to Accompany Professional Cooking

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 047019751X
Total Pages : 265 pages
Book Rating : 4.4/5 (71 download)

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Book Synopsis Study Guide to Accompany Professional Cooking by : Wayne Gisslen

Download or read book Study Guide to Accompany Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2010-04-05 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

The Culinary Professional

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Author :
Publisher : Goodheart-Wilcox Publisher
ISBN 13 : 9781619602557
Total Pages : 0 pages
Book Rating : 4.6/5 (25 download)

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Book Synopsis The Culinary Professional by : John Draz

Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

About Professional Baking

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Author :
Publisher : Cengage Learning
ISBN 13 : 9781418019723
Total Pages : 0 pages
Book Rating : 4.0/5 (197 download)

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Book Synopsis About Professional Baking by : Gail Sokol

Download or read book About Professional Baking written by Gail Sokol and published by Cengage Learning. This book was released on 2006-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get the extra practice you need to succeed in your baking course with this hands-on Student Workbook. Designed to help you master the problem-solving skills and concepts presented in ABOUT PROFESSIONAL BAKING, 1st Edition, this practical, easy-to-use workbook reinforces key concepts and promotes skill building.

The Professional Chef, Study Guide

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis The Professional Chef, Study Guide by : The Culinary Institute of America (CIA)

Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.

The Book of Yields

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Author :
Publisher : Wiley Global Education
ISBN 13 : 111813771X
Total Pages : 321 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis The Book of Yields by : Francis T. Lynch

Download or read book The Book of Yields written by Francis T. Lynch and published by Wiley Global Education. This book was released on 2011-08-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.

Equity-Centered Trauma-Informed Education

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Author :
Publisher : Taylor & Francis
ISBN 13 : 1003845118
Total Pages : 210 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Equity-Centered Trauma-Informed Education by : Alex Shevrin Venet

Download or read book Equity-Centered Trauma-Informed Education written by Alex Shevrin Venet and published by Taylor & Francis. This book was released on 2023-09-01 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Educators must both respond to the impact of trauma, and prevent trauma at school. Trauma-informed initiatives tend to focus on the challenging behaviors of students and ascribe them to circumstances that students are facing outside of school. This approach ignores the reality that inequity itself causes trauma, and that schools often heighten inequities when implementing trauma-informed practices that are not based in educational equity. In this fresh look at trauma-informed practice, Alex Shevrin Venet urges educators to shift equity to the center as they consider policies and professional development. Using a framework of six principles for equity-centered trauma-informed education, Venet offers practical action steps that teachers and school leaders can take from any starting point, using the resources and influence at their disposal to make shifts in practice, pedagogy, and policy. Overthrowing inequitable systems is a process, not an overnight change. But transformation is possible when educators work together, and teachers can do more than they realize from within their own classrooms.

The Professional Pastry Chef

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Author :
Publisher : Van Nostrand Reinhold Company
ISBN 13 : 9780442015978
Total Pages : 1154 pages
Book Rating : 4.0/5 (159 download)

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Book Synopsis The Professional Pastry Chef by : Bo Friberg

Download or read book The Professional Pastry Chef written by Bo Friberg and published by Van Nostrand Reinhold Company. This book was released on 1996 with total page 1154 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.

Cooking to Learn 2

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Author :
Publisher :
ISBN 13 : 9781588042569
Total Pages : 600 pages
Book Rating : 4.0/5 (425 download)

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Book Synopsis Cooking to Learn 2 by : Lorraine Coxson

Download or read book Cooking to Learn 2 written by Lorraine Coxson and published by . This book was released on 2001 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consists of reproducible activity worksheets with recipes and instructions for cooking a variety of foods. Designed to provide "Hands-on" activities to help students increase their reading comprehension and writing skills.

Essentials of Professional Cooking, Textbook and NRAEF Student Workbook

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Author :
Publisher : Wiley
ISBN 13 : 9780471311027
Total Pages : 0 pages
Book Rating : 4.3/5 (11 download)

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Book Synopsis Essentials of Professional Cooking, Textbook and NRAEF Student Workbook by : Wayne Gisslen

Download or read book Essentials of Professional Cooking, Textbook and NRAEF Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2003-04-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

The Professional Chef

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Publisher :
ISBN 13 : 9781118138588
Total Pages : 394 pages
Book Rating : 4.1/5 (385 download)

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Book Synopsis The Professional Chef by : Culinary Institute of America (CIA) Staff

Download or read book The Professional Chef written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2011-10-13 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: