Transcription of THIRD EDITION UPDATE ON BAKING - Pearson Education
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THIRD EDITION UPDATE ON BAKING - Pearson Education
ON BAKINGA TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALSTHIRD EDITION 121-11-2014 23:53:27On BAKING , THIRD EDITION UPDATE , follows the model established in our previous editions, which has prepared thousands of students for successful careers in the BAKING and pastry arts by building a strong foundation based upon sound fundamental techniques. On BAKING focuses on teaching the hows and whys of BAKING . On BAKING starts with general procedures, highlighting funda-mental principles and skills, and then presents specific applications and sample recipes. Core BAKING and pastry principles are explained as the background for learning proper techniques. Once mastered, these techniques can be used in the preparation of a wide array of baked goods, pastries and confections. The BAKING and pastry arts are shown in a cultural and historical con-text as well so that students understand how different techniques and flavor profiles focus on four areas essential to a well-rounded BAKING and pastry professional: Professionalism Background chapters introduce students to the field with material on culinary and BAKING history, food safety, tools and ingredients.
On Baking focuses on teaching the hows and whys of baking. On Baking starts with general procedures, highlighting funda-mental principles and skills, and then presents specific applications and sample recipes. Core baking and pastry principles are explained as the background for learning proper techniques.
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