On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition

  • Sarah R. Labensky, 
  • Priscilla A. Martel, 
  • Eddy Van Damme

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On Baking has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Highlights include a new chapter dedicated to healthy baking and dessert plating.

Published by Pearson (July 14th 2021) - Copyright © 2020

ISBN-13: 9780137499502

Subject: Culinary, Hospitality, Travel & Tourism

Category: Culinary Arts: Cooking

Table of contents

1. Professionalism and Food Safety
2. Tools and Equipment for the Bakeshop
3. Bakeshop Ingredients
4. Mise en Place
5. Principles of Baking
6. Quick Breads
7. Basic Yeast Breads
8. Preferments and Natural Starters
9. Enriched Yeast Breads
10. Laminated Doughs
11. Cookies and Brownies
12. Pies and Tarts
13. Pastry and Dessert Components
14. Cakes
15. Icings and Cake Assembly
16. Custards, Creams, and Sauces
17. Ice Creams and Frozen Desserts
18. Healthy Baking and Special Diets
19. Tortes and Entremets
20. Petits Fours
21. Chocolate
22. Plated Desserts
23. Sugar Work and Confections

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