Professional Baking

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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

Chapter 10: Quick Breads

Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles

Chapter 12: Basic Syrups, Creams, 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

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.