TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional baking
SN  - 9780471783497 (Cloth)
AV  - TX763 .G47 2009
U1  - 641.8/15 22
PY  - 2009///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Baking
KW  - Food presentation
N1  - Includes bibliographical references (p. 757) and indexes; The baking profession --Basic professional skills : bakeshop math and sanitation --Baking and pastry equipment --Ingredients --Basic baking principles --Understanding yeast doughs --Understanding artisan breads --Lean yeast doughs --Rich yeast doughs --Quick breads --Doughnuts, fritters, pancakes, and waffles --Basic syrups, creams, and sauces --Pies --Pastry basics --Tarts and special pastries --Cake mixing and baking --Assembling and decorating cakes --Specialty cakes, gateaux, and torten --Cookies --Custards, puddings, mousses, and souffles --Frozen desserts --Fruit desserts --Dessert presentation --Chocolate --Marzipan, nougatine, and pastillage --Sugar techniques --Baking for special diets. Appendices: Large-quantity measurement --Metric conversion factors --Decimal equivalents of common fractions --Approximate volume equivalents of dry foods --Temperature calculations for yeast doughs --Eggs and safety
UR  - http://www.loc.gov/catdir/toc/ecip0718/2007020433.html
ER  -