03730oam 2200649 450 991015035600332120230803220259.01-292-03357-6(CKB)2550000001126267(SSID)ssj0001257146(PQKBManifestationID)12563405(PQKBTitleCode)TC0001257146(PQKBWorkID)11293252(PQKB)10501504(MiAaPQ)EBC5173834(MiAaPQ)EBC5175680(MiAaPQ)EBC5138232(MiAaPQ)EBC5833398(MiAaPQ)EBC6399696(Au-PeEL)EBL5138232(OCoLC)1015865502(Au-PeEL)EBL5833398(OCoLC)1111973928(EXLCZ)99255000000112626720210429d2014 uy 0engurcnu||||||||txtccrTextbook of baking & pastry fundamentals /Sarah R. Labensky, Pricilla A. Martel, Eddy Van DammeThird, Pearson new international edition.Harlow, Essex :Pearson,[2014]©20141 online resource (851 pages) illustrations (some color)Always LearningIncludes indexes.1-292-02008-3 1-299-95679-3 Includes bibliographical references and index.Cover -- Table of Contents -- 1. Glossary -- 2. Professionalism -- 3. Tools and Equipment for the Bakeshop -- 4. Principles of Baking -- 5. Bakeshop Ingredients -- 6. Mise En Place -- 7. Quick Breads -- 8. Enriched Yeast Breads -- 9. Artisan and Yeast Breads -- 10. Laminated Doughs -- 11. Cookies and Brownies -- 12. Pastry and Dessert Components -- 13. Pies and Tarts -- 14. Cakes and Icings -- 15. Custards, Creams and Sauces -- 16. Ice Cream and Frozen Desserts -- 17. Tortes and Specialty Cakes -- 18. Healthful and Special Needs Baking -- 19. Petits Fours and Confections -- 20. Restaurant and Plated Desserts -- 21. Chocolate and Sugar Work -- 22. Appendix: Measurement and Conversion Charts -- 23. Appendix: Fresh Fruit Availability Chart -- 24. Appendix: Templates -- 25. Bibliography -- Index.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. &nbsp.Always learning.Textbook of baking and pastry fundamentalsBakingBaking.641.815Labensky Sarah R.1366858Martel PriscillaVan Damme EddyMiAaPQMiAaPQUtOrBLWBOOK9910150356003321Textbook of baking & pastry fundamentals3410921UNINA