Professional Baking, 7th Edition
By Wayne Gisslen
Designed for the beginning or general baking course in a culinary arts curriculum, Professional Baking, 7th Edition completely integrates the text with the collaborative capabilities of WileyPLUS Learning Space and the powerful recipe curation and technique reinforcement found in CulinarE-CompanionTM.
WileyPLUS Learning Space for Professional Baking also includes ORION Adaptive Practice that helps students build their proficiency on topics and use their study time most effectively.
Schedule a Demo Sign Up for a Test Drive Adopt WileyPLUSWant to learn more about WileyPLUS? Click Here
Students master the skills they need to succeed in a professional bakeshop.
Technique Videos clearly demonstrate the essential skills and procedures students need to know, enhancing the textbook’s approach to teaching these basic skills. These videos can be used for study and review purposes to prepare for kitchen time or as a step-by-step presentation of these techniques.
Math Tutor Animations help students learn common math used while baking.
Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.
Recipe management system helps students apply concepts to everyday life.
The CulinarE-CompanionTM Recipe Management Software is a web-based database of recipes from the textbook, accessible from any device’s browser, whether a laptop, desktop, tablet, or mobile device. In addition to the recipes from the book and additional bonus recipes, the software includes a range of useful features. The registration code included with each copy of Professional Baking, 7th Edition allows access to this valuable asset at no additional cost—and accounts do not expire, so it can be used throughout one’s professional career.
Visit http://www.wiley.com/college/sc/cec to learn more.
WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef’s Art, all from Wiley.
Chapter 1: The Baking Profession
Chapter 2: Basic Professional Skills: Bakeshop Math and Food Safety
Chapter 3: Baking and Pastry Equipment Ingredients
Chapter 4: Basic Baking Principles
Chapter 5: Understanding Yeast Doughs
Chapter 6: Lean Yeast Doughs: Straight Doughs
Chapter 7: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
Chapter 8: Rich Yeast Doughs
Chapter 9: Quick Breads
Chapter 10: Doughnuts, Fritters, Pancakes, and Waffles
Chapter 11: Basic Syrups, Creams, and Sauces
Chapter 12: Pies
Chapter 13: Pastry Basics
Chapter 14: Tarts and Special Pastries
Chapter 15: Cake Mixing and Baking
Chapter 16: Assembling and Decorating Cakes
Chapter 17: Cookies
Chapter 18: Custards, Puddings, Mousses, and Soufflés
Chapter 19: Frozen Desserts
Chapter 20: Fruit Desserts
Chapter 21: Dessert Presentation
Chapter 22: Chocolate
Chapter 23: Marzipan, Pastillage, and Nougatine
Chapter 24: Sugar Techniques
Chapter 25: Baking for Special Diets
Appendix 1: Large-Quantity Measurements
Appendix 2: Metric Conversion Factors
Appendix 3: Decimal Equivalents of Common Fractions
Appendix 4: Approximate Volume Equivalents of Dry Foods
Appendix 5: Temperature Calculations for Yeast Doughs
Appendix 6: Egg Safety