Professional Baking, 7th Edition

    professional baking wayne gisslen

    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.

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    What's Inside

    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.

    Table of Contents

    Chapter 1: The Baking Profession
    Chapter 2: Basic Professional Skills: Bakeshop Math and Food Safety
    Chapter 3: Baking and Pastry Equipment Ingredients
    Chapter 4: Basic Baking Principles
    Chapter 5: Understanding Yeast Doughs
    Chapter 6: Lean Yeast Doughs: Straight Doughs
    Chapter 7: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
    Chapter 8: Rich Yeast Doughs
    Chapter 9: Quick Breads
    Chapter 10: Doughnuts, Fritters, Pancakes, and Waffles
    Chapter 11: Basic Syrups, Creams, and Sauces
    Chapter 12: Pies
    Chapter 13: Pastry Basics
    Chapter 14: Tarts and Special Pastries
    Chapter 15: Cake Mixing and Baking
    Chapter 16: Assembling and Decorating Cakes
    Chapter 17: Cookies
    Chapter 18: Custards, Puddings, Mousses, and Soufflés
    Chapter 19: Frozen Desserts
    Chapter 20: Fruit Desserts
    Chapter 21: Dessert Presentation
    Chapter 22: Chocolate
    Chapter 23: Marzipan, Pastillage, and Nougatine
    Chapter 24: Sugar Techniques
    Chapter 25: Baking for Special Diets

    Appendix 1: Large-Quantity Measurements
    Appendix 2: Metric Conversion Factors
    Appendix 3: Decimal Equivalents of Common Fractions
    Appendix 4: Approximate Volume Equivalents of Dry Foods
    Appendix 5: Temperature Calculations for Yeast Doughs
    Appendix 6: Egg Safety

    SAMPLE CHAPTER 16:

    Cake Mixing and Baking

    Resources

    INSTRUCTOR RESOURCES

    • Study Guide
    • Excel Templates
    • PowerPoint Slides
    • Instructors’ Manual
    • Solutions Manual
    • Test Bank

    STUDENT RESOURCES

    • Student Study Guide
    • Recipe Table of Contents
    • WileyPLUS Learning Space
    • CulinarE-CompanionTM Recipe Management Software

    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.

    Chapter 1: The Baking Profession
    Chapter 2: Basic Professional Skills: Bakeshop Math and Food Safety
    Chapter 3: Baking and Pastry Equipment Ingredients
    Chapter 4: Basic Baking Principles
    Chapter 5: Understanding Yeast Doughs
    Chapter 6: Lean Yeast Doughs: Straight Doughs
    Chapter 7: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
    Chapter 8: Rich Yeast Doughs
    Chapter 9: Quick Breads
    Chapter 10: Doughnuts, Fritters, Pancakes, and Waffles
    Chapter 11: Basic Syrups, Creams, and Sauces
    Chapter 12: Pies
    Chapter 13: Pastry Basics
    Chapter 14: Tarts and Special Pastries
    Chapter 15: Cake Mixing and Baking
    Chapter 16: Assembling and Decorating Cakes
    Chapter 17: Cookies
    Chapter 18: Custards, Puddings, Mousses, and Soufflés
    Chapter 19: Frozen Desserts
    Chapter 20: Fruit Desserts
    Chapter 21: Dessert Presentation
    Chapter 22: Chocolate
    Chapter 23: Marzipan, Pastillage, and Nougatine
    Chapter 24: Sugar Techniques
    Chapter 25: Baking for Special Diets

    Appendix 1: Large-Quantity Measurements
    Appendix 2: Metric Conversion Factors
    Appendix 3: Decimal Equivalents of Common Fractions
    Appendix 4: Approximate Volume Equivalents of Dry Foods
    Appendix 5: Temperature Calculations for Yeast Doughs
    Appendix 6: Egg Safety

    SAMPLE CHAPTER 16:

    Cake Mixing and Baking

    INSTRUCTOR RESOURCES

    • Study Guide
    • Excel Templates
    • PowerPoint Slides
    • Instructors’ Manual
    • Solutions Manual
    • Test Bank

    STUDENT RESOURCES

    • Student Study Guide
    • Recipe Table of Contents
    • WileyPLUS Learning Space
    • CulinarE-CompanionTM Recipe Management Software