Skip to main content

Professional Baking, Seventh Edition MSST Binding

Professional Baking, Seventh Edition MSST Binding

ISBN: 978-1-119-19532-0

Sep 2016

792 pages

Select type: E-Book



Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

Related Resources

Chapter  1. The Baking Profession

Chapter  2. Basic Professional Skills:  Bakeshop Math and Food Safety

Chapter  3. Baking and Pastry Equipment

Chapter  4. Ingredients

Chapter  5. Basic Baking Principles

Chapter  6. Understanding Yeast Doughs

Chapter  7. Lean Yeast Doughs: Straight Doughs

Chapter  8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Chapter 9. Rich Yeast Doughs and Laminated Yeast Doughs

Chapter  10. Quick Breads

Chapter  11. Doughnuts, Fritters, Pancakes, and Waffles

Chapter  12. Basic Syrups, Cream, and Sauces

Chapter  13. Pies

Chapter  14. Pastry Basics

Chapter  15. Tarts and Special Pastries

Chapter  16. Cake Mixing and Baking

Chapter  17. Assembling and Decorating Cakes

Chapter  18. Cookies

Chapter  19. Custards, Puddings, Mousses, and Soufflés

Chapter  20. Frozen Desserts

Chapter  21. Fruit Desserts

Chapter  22. Dessert Presentation

Chapter  23. Chocolate

Chapter  24. Marzipan, Pastillage, and Nougatine

Chapter  25. Sugar Techniques

Chapter  26. Baking for Special Diets