Description

Book Synopsis


Table of Contents

To the Student vii

1 The Baking Profession 1

2 Basic Professional Skills: Bakeshop Math and Food Safety 3

3 Baking and Pastry Equipment 9

4 Ingredients 11

5 Basic Baking Principles 16

6 Understanding Yeast Doughs 19

7 Lean Yeast Doughs: Straight Doughs 22

8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25

9 Rich Yeast Doughs 29

10 Quick Breads 32

11 Doughnuts, Fritters, Pancakes, and Waffles 36

12 Basic Syrups, Creams, and Sauces 40

13 Pies 46

14 Pastry Basics 51

15 Tarts and Special Pastries 56

16 Cake Mixing and Baking 59

17 Assembling and Decorating Cakes 65

18 Cookies 72

19 Custards, Puddings, Mousses, and Soufflés 77

20 Frozen Desserts 82

21 Fruit Desserts 85

22 Dessert Presentation 89

23 Chocolate 94

24 Marzipan, Pastillage, and Nougatine 96

25 Sugar Techniques 99

26 Baking for Special Diets 101

Appendix: Sample Prices 104

Professional Baking 8e Student Study Guide

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    £40.80

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    RRP £42.95 – you save £2.15 (5%)

    Order before 4pm today for delivery by Tue 30 Jun 2026.

    A Paperback / softback by Wayne Gisslen

    3 in stock


      View other formats and editions of Professional Baking 8e Student Study Guide by Wayne Gisslen

      Publisher: John Wiley & Sons Inc
      Publication Date: 23/11/2021
      ISBN13: 9781119781134, 978-1119781134
      ISBN10: 1119781132
      Also in:
      Cookery

      Description

      Book Synopsis


      Table of Contents

      To the Student vii

      1 The Baking Profession 1

      2 Basic Professional Skills: Bakeshop Math and Food Safety 3

      3 Baking and Pastry Equipment 9

      4 Ingredients 11

      5 Basic Baking Principles 16

      6 Understanding Yeast Doughs 19

      7 Lean Yeast Doughs: Straight Doughs 22

      8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25

      9 Rich Yeast Doughs 29

      10 Quick Breads 32

      11 Doughnuts, Fritters, Pancakes, and Waffles 36

      12 Basic Syrups, Creams, and Sauces 40

      13 Pies 46

      14 Pastry Basics 51

      15 Tarts and Special Pastries 56

      16 Cake Mixing and Baking 59

      17 Assembling and Decorating Cakes 65

      18 Cookies 72

      19 Custards, Puddings, Mousses, and Soufflés 77

      20 Frozen Desserts 82

      21 Fruit Desserts 85

      22 Dessert Presentation 89

      23 Chocolate 94

      24 Marzipan, Pastillage, and Nougatine 96

      25 Sugar Techniques 99

      26 Baking for Special Diets 101

      Appendix: Sample Prices 104

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