000			01987cam a22003134a 4500
001			u143163
003			SIRSI
005			20240916205559.0
008			070515s2009 njua b 001 0 eng
010			_a 2007020433
020			_a9780471783497 (Cloth)
020			_a0471783498 (Cloth)
020			_a9780471783480
035			_a(OCoLC)ocn131068318
035			_a(OCoLC)131068318
050	1	0	_aTX763 _b.G47 2009
082	0	0	_a641.8/15 _222
092			_a641.815 _bG535p5
100	1		_aGisslen, Wayne, _d1946-
245	1	0	_aProfessional baking / _c
250			_a5th ed.
260			_aHoboken, N.J. : _bJohn Wiley, _cc2009.
300			_axxx, 770 p. : _bill. (chiefly col.) ; _c29 cm.
504			_aIncludes bibliographical references (p. 757) and indexes.
505	0		_aThe 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.
650		0	_aBaking.
650		0	_aFood presentation.
856	4	1	_zTable of contents only _uhttp://www.loc.gov/catdir/toc/ecip0718/2007020433.html
999			_a641.815 G535P5 _wDEWEY _c2128 _i51994001579202 _d2128 _e1/31/2013 _f6/29/2023 _g7 _lCIRCSTACKS _mLRC _n2 _p$92.90 _q1 _rY _sY _tBOOK _u8/13/2009 _xPRINT _o.STAFF.