LEADER 03730oam 2200649 450 001 9910150356003321 005 20230803220259.0 010 $a1-292-03357-6 035 $a(CKB)2550000001126267 035 $a(SSID)ssj0001257146 035 $a(PQKBManifestationID)12563405 035 $a(PQKBTitleCode)TC0001257146 035 $a(PQKBWorkID)11293252 035 $a(PQKB)10501504 035 $a(MiAaPQ)EBC5173834 035 $a(MiAaPQ)EBC5175680 035 $a(MiAaPQ)EBC5138232 035 $a(MiAaPQ)EBC5833398 035 $a(MiAaPQ)EBC6399696 035 $a(Au-PeEL)EBL5138232 035 $a(OCoLC)1015865502 035 $a(Au-PeEL)EBL5833398 035 $a(OCoLC)1111973928 035 $a(EXLCZ)992550000001126267 100 $a20210429d2014 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aTextbook of baking & pastry fundamentals /$fSarah R. Labensky, Pricilla A. Martel, Eddy Van Damme 205 $aThird, Pearson new international edition. 210 1$aHarlow, Essex :$cPearson,$d[2014] 210 4$d©2014 215 $a1 online resource (851 pages) $cillustrations (some color) 225 1 $aAlways Learning 300 $aIncludes indexes. 311 $a1-292-02008-3 311 $a1-299-95679-3 320 $aIncludes bibliographical references and index. 327 $aCover -- 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. 330 $aFor courses in baking and the pastry arts.   On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.  . 410 0$aAlways learning. 517 3 $aTextbook of baking and pastry fundamentals 606 $aBaking 615 0$aBaking. 676 $a641.815 700 $aLabensky$b Sarah R.$01366858 702 $aMartel$b Priscilla 702 $aVan Damme$b Eddy 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bUtOrBLW 906 $aBOOK 912 $a9910150356003321 996 $aTextbook of baking & pastry fundamentals$93410921 997 $aUNINA