On Baking: A Textbook of Baking and Pastry Fundamentals eBook (4e) : 9780135239643

On Baking: A Textbook of Baking and Pastry Fundamentals eBook (4e)

 
Edition
 
4
ISBN
 
9780135239643
ISBN 10
 
0135239648
Published
 
07/12/2019
Published by
 
Pearson Higher Ed USA
Pages
 
Format
 
 
Title type
eBook
$60.00
NZ/Pacific customers only
 
 
This eText can only be purchased by people residing in New Zealand, Fiji, Samoa, Tonga or Cook Islands with a credit card from the same country. Click here to find the Pearson website for your region.
 
Description
For courses in baking and pastry.

On Baking: A Textbook of Baking and Pastry Fundamentals has prepared thousands of students for successful careers in the baking and pastry arts. It presents core baking principles and the fundamental skills needed to produce a wide array of baked goods and confections. Correlated to ACF standards, the 4th edition has a new chapter dedicated to math exercises and comes with Pearson Kitchen Manager, an online platform with hundreds of recipes and tools for customising, scaling, costing, and converting recipes.

The full text downloaded to your computer

With eBooks you can:

  • search for key concepts, words and phrases
  • make highlights and notes as you study
  • share your notes with friends

eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps.

Upon purchase, you will receive via email the code and instructions on how to access this product. Please note: Digital products are available for download immediately and cannot be returned once purchased.

Time limit

The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.

Table of contents
  • 1. Professionalism and Food Safety
  • 2. Tools and Equipment for the Bakeshop
  • 3. Bakeshop Ingredients
  • 4. Mise en Place
  • 5. Principles of Baking
  • 6. Quick Breads
  • 7. Basic Yeast Breads
  • 8. Preferments and Natural Starters
  • 9. Enriched Yeast Breads
  • 10. Laminated Doughs
  • 11. Cookies and Brownies
  • 12. Pies and Tarts
  • 13. Pastry and Dessert Components
  • 14. Cakes
  • 15. Icings and Cake Assembly
  • 16. Custards, Creams, and Sauces
  • 17. Ice Creams and Frozen Desserts
  • 18. Healthy Baking and Special Diets
  • 19. Tortes and Entremets
  • 20. Petits Fours
  • 21. Chocolate
  • 22. Plated Desserts
  • 23. Sugar Work and Confections
Features & benefits
  • Award-winning On Baking has been uniformly praised for its organisation, clarity, ease of use, and use of quality photography to illustrate professional techniques.
  • This updated edition clarifies the language used to explain and illustrate key concepts, based on a call from students and instructors for clear, thorough explanations of fundamental techniques used in professional bakeries.
  • Step-by-step colour photographs detail techniques for forming bread dough, shaping cookies, and tempering chocolate. Supplementary illustrated sections identify bakeshop equipment and ingredients.
  • A new chapter dedicated to math exercises covers math skills needed for baking.
  • More than 800 recipes for all skill levels demonstrate and reinforce the baking principles and procedures presented within the text.
  • All recipes are now available online through the Pearson Kitchen Manager application
  • The new edition adds more recipes for making classic pastries and items served at modern bakery cafés, as well as dishes that reflect a wider ethnic influence.
  • The text incorporates expanded coverage of advanced techniques for sugar work, chocolates, and confections, among other material appropriate for a variety of skill levels and interests.
  • A mise en place feature is included with recipes, as is a margin list of ingredients requiring preparation before baking.
  • Variations at the end of select recipes help students apply a set of techniques or procedures to preparing different dishes, adding new flavours, or otherwise customising recipes.
  • Descriptions of the cultural or historical background of a bread or pastry, or the unique techniques used in its preparation, accompany many of the recipes, enhancing understanding of a baking style or technique.
  • End-­of-­chapter Questions for Discussion help students integrate theory and technique.
Access Code info.

To get the most out of your eBook you need to download the VitalSource Bookshelf software. This software is free to download and use. View the VitalSource Bookshelf system requirements here.

Download Information: Once purchased, you can view and/or download your eBook instantly, either via the download link which you will receive as soon as you complete your online order or by viewing the download link against the order in the My Account area of this website.

Please note: eBooks are available for download immediately and cannot be returned once purchased.