On Baking

Series
Pearson
Author
Sarah R. Labensky / Priscilla A. Martel / Eddy Van Damme  
Publisher
Pearson
Cover
Softcover
Edition
3
Language
English
Total pages
852
Pub.-date
July 2013
ISBN13
9781292020082
ISBN
1292020083


Product detail

Product Price CHF Available  
9781292020082
On Baking
102.00 approx. 7-9 days

eBook

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Description

For courses in baking and the pastry arts.

 

On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

 

Features

For courses in baking and the pastry arts.

 

On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

 

Hallmark Features

 

Teaches students both the “hows” and the “whys” of preparing modern baked goods, pastries and confections. Builds a strong foundation based on sound fundamental techniques: starts with general procedures, highlights key principles and skills, and then presents specific applications and sample recipes.

 

Gives students the strong cultural and historical context they need to truly master baking. Sidebars present additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context.

 

Helps students learn more efficiently and effectively. Utilizesproven pedagogical features including chapter learning objectives, concise introductions, and definitions in margin notes throughout.

 

Guides students in ensuring food safety and proper sanitation. Includes Safety Alerts throughout, reminding students of safety concerns and encouraging them to incorporate food safety and sanitation into their regular kitchen activities.

 

Helps students master key skills visually, one step at a time – visually unfamiliar techniques and more effectively organizing kitchen activities. Presents many step-by-step color photographs of various stages in the preparation of ingredients and dishes – including finished dishes exactly as they are prepared and served in restaurants and bakeries throughout the country.

 

Enables students to quickly identify and get comfortable with ingredients, tools, and equipment. Includes hundreds of original color photographs of ingredients such as fruits, sugars, nuts, and chocolates; as well as detailed line drawings illustrating tools and equipment commonly used in bakeshops.

 

Shows students what to do before they start preparing a recipe. Includes“Mise en Place” sidebars covering key techniques to perform in advance, such as preheating the oven, chopping nuts, or melting butter.

 

Provides accurate and delicious formulas, as well as variations. Presents hundreds of recipes that provide delicious laboratory experiments for all skill levels, and offers variations showing how to modify recipes to create different flavor profiles or new dishes.

 

Gives students the nutritional information they need to respond to concerns about healthy eating. All formulas include a nutritional analysis prepared by a registered dietitian, and the MyPlate icon identifies healthy formulas.

 

Enables students to work with all leading measurement systems. Presents ingredient quantities, temperatures, pan sizes, and other measurements in both U.S. and metric; also presents baker’s percentages for breads, cakes, and dough products.

 

Promotes discussion, critical thinking, and further exploration. End-of-chapter Questions for Discussion encourage students to integrate theory and technique and gain a deeper understanding; Web-based activities encourage further research beyond the textbook and classroom discussion.

 

Provides the math review many students may need. Packaged with the Math for Bakers DVD to help students review important topics such as weights and measures, yield calculations, scaling formulas, and baker’s percentage conversions.

New to this Edition

Benefits from a fresh new design, 350+ new images, content updates throughout, an expanded Recipe Testing Program, and extensively improved online support resources.

 

New! More than 350 new photos, line drawings, and illustrationsclearly representing the core preparations that are the foundation of good baking
  • Helps students learn visually and intuitively 
New! Fresh, contemporary new designcrafted to be more engaging and usable
  • Makes the book more pleasurable to read, so students will spend more time with it
Updated! Reflects the latest trends in baking and pastryincluding the growing interest in artisan baking, sensory science, flavor pairing and professionalism.
  • Ensures that students are prepared to use the latest techniques and recipes, and anticipate the latest trends 

New! Expanded Recipe Testing Program ensures accuracy, clarity and instructional value—incorporating an unprecedented level of testing by chef-instructors at leading culinary schools across the country (more information is available at www.pearsontestkitchen.com).

  • Gives students confidence that the formulas they are using will work in all respects 

New! Flavor sidebars—showing how flavoring ingredients may be used to change the character of a dessert preparation.

  • Helps students use flavors to bake more creatively, and to personalize their creations 

Updated! More coverage of advanced pastry techniques—including full-color illustrations showing the internal assembly of finished tortes

  • Enables students to succeed in a wider variety of culinary roles and environments, and advance more rapidly

Expanded! Includes more troubleshooting content presented via photographs and tables—clarifying the “hows” and “whys” bakers need to be successful

  • Gives students practical skills for diagnosing and correcting problems 

New! Greatly enhanced online support package—including MyCulinaryLab, instructor’s manual featuring performance-based learning activities, an improved test bank, and updated lecture-based PowerPoint slides

  • Gives students powerful tools for study and review anywhere they have an Internet connection

Table of Contents

Preface

Recipes

 

Glossary

 

Part I. Professionalism and the Bakeshop

1. Professionalism

2. Tools and Equipment for the Bakeshop

3. Principles of Baking

4. Bakeshop Ingredients

5. Mise En Place

 

Part II. Breads

 

6. Quick Breads

7. Yeast Breads

8. Enriched Yeast Breads

9. Laminated Doughs

 

Part III. Desserts and Pastries

 

10. Cookies and Brownies

 

11. Pies and Tarts

12. Pastry and Dessert Components

13. Cakes and Icings

14. Custards, Creams and Sauces

15. Ice Cream and Frozen Desserts

16. Healthful and Special-Needs Baking

 

Part IV. Advanced Pastry Work

 

17. Tortes and Specialty Cakes

 

18. Petits Fours and Confections

19. Restaurant and Plated Desserts

20. Chocolate and Sugar Work

 

Appendix I. Measurement and Conversion Charts

Appendix II. Fresh Fruit Availability Chart

Appendix III. Volume Formulas

Appendix IV. Templates

 

Bibliography

Recipe Index

Subject Index