How Baking Works - Paperback

ISBN: 9780470392676

[ED: Softcover], [PU: John Wiley & Sons / John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and… More...

[ED: Softcover], [PU: John Wiley & Sons / John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. For example, if you double the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, etc. work and provides end of chapter exercises and lab experiments to reinforce concepts. An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: * An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods * Practical exercises and experiments that vividly illustrate how different ingredients function * Photographs and illustrations that show the science of baking at work * End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. Illustrations Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

Shipping costs:Spedizione gratuita. (EUR 0.00)

ISBN: 9780470392676

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must und… More...

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. New Textbooks>Trade Paperback>Cookbooks>Baking,Cakes,Cookies>Baking, Wiley Core >1 >T<

new in stock. Shipping costs:zzgl. Versandkosten., plus shipping costs

ISBN: 9780470392676

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must unde… More...

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: * An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods * Practical exercises and experiments that vividly illustrate how different ingredients function * Photographs and illustrations that show the science of baking at work * End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.; Study Books, John Wiley & Sons<

No. 9780470392676. Shipping costs:4, (EUR 3.30)

ISBN: 9780470392676

Paperback, [PU: John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dis… More...

Paperback, [PU: John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important., Hotel & Catering Trades, Cakes, Baking, Icing & Sugarcraft<

Shipping costs:Versandkostenfrei. (EUR 0.00)

2010, ISBN: 9780470392676

Exploring the Fundamentals of Baking Science, 3rd Edition, Softcover, Buch, [PU: John Wiley & Sons Inc]

Shipping costs:Versand in 10-15 Tagen, , Spedizione gratuita in Germania. (EUR 9.95)