Professional Baking, 7th Edition Professional Baking, 7th Edition By Wayne Gisslen Designed for the beginning or general baking course in a culinary arts curriculum, Professional Baking, 7th Edition completely integrates the text with the collaborative capabilities of WileyPLUS Learning Space and the powerful recipe curation and technique reinforcement found in CulinarE-CompanionTM. WileyPLUS Learning Space for Professional Baking also includes ORION Adaptive Practice that helps students build their proficiency on topics and use their study time most effectively. Schedule a Demo Sign Up for a Test Drive Adopt WileyPLUS Want to learn more about WileyPLUS? Click Here Hear from our Authors What’s Inside About the Authors Table of Contents Students master the skills they need to succeed in a professional bakeshop. Technique Videos clearly demonstrate the essential skills and procedures students need to know, enhancing the textbook’s approach to teaching these basic skills. These videos can be used for study and review purposes to prepare for kitchen time or as a step-by-step presentation of these techniques. Math Tutor Animations help students learn common math used while baking. Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises. Recipe management system helps students apply concepts to everyday life. The CulinarE-CompanionTM Recipe Management Software is a web-based database of recipes from the textbook, accessible from any device’s browser, whether a laptop, desktop, tablet, or mobile device. In addition to the recipes from the book and additional bonus recipes, the software includes a range of useful features. The registration code included with each copy of Professional Baking, 7th Edition allows access to this valuable asset at no additional cost—and accounts do not expire, so it can be used throughout one’s professional career. Visit http://www.wiley.com/college/sc/cec to learn more. WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef’s Art, all from Wiley. Chapter 1: The Baking ProfessionChapter 2: Basic Professional Skills: Bakeshop Math and Food SafetyChapter 3: Baking and Pastry Equipment IngredientsChapter 4: Basic Baking PrinciplesChapter 5: Understanding Yeast DoughsChapter 6: Lean Yeast Doughs: Straight DoughsChapter 7: Lean Yeast Doughs: Sponges, Pre-Ferments, and SourdoughsChapter 8: Rich Yeast DoughsChapter 9: Quick BreadsChapter 10: Doughnuts, Fritters, Pancakes, and WafflesChapter 11: Basic Syrups, Creams, and SaucesChapter 12: PiesChapter 13: Pastry BasicsChapter 14: Tarts and Special PastriesChapter 15: Cake Mixing and BakingChapter 16: Assembling and Decorating CakesChapter 17: CookiesChapter 18: Custards, Puddings, Mousses, and SoufflésChapter 19: Frozen DessertsChapter 20: Fruit DessertsChapter 21: Dessert PresentationChapter 22: ChocolateChapter 23: Marzipan, Pastillage, and NougatineChapter 24: Sugar TechniquesChapter 25: Baking for Special Diets Appendix 1: Large-Quantity MeasurementsAppendix 2: Metric Conversion FactorsAppendix 3: Decimal Equivalents of Common FractionsAppendix 4: Approximate Volume Equivalents of Dry FoodsAppendix 5: Temperature Calculations for Yeast DoughsAppendix 6: Egg Safety Wiley Team for Success. Dedicated to Student Achievement. The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.