{"product_id":"9781119781134-professional-baking-8e-student-study-guide","title":"Professional Baking, 8e Student Study Guide","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003e\u003cp\u003e\u003cb\u003eA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eIn the newly revised Eighth Edition to \u003ci\u003eProfessional Baking,\u003c\/i\u003e best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. \u003c\/p\u003e\n\u003cp\u003eThe new edition includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eUpdates to the art program, including new photos, tables, and illustrations throughout the book\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eRevised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNew material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cb\u003e\u003cb\u003eSTUDENT STUDY GUIDE\u003c\/b\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe \u003ci\u003eStudent Study Guide\u003c\/i\u003e to accompany \u003ci\u003eProfessional Baking, Eighth Edition\u003c\/i\u003e, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true\/false questions, and short-answer questions and other written exercises. The exercises in this Study  Guide allow students to gain confidence in what they have learned and identify areas that may require more review\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":55179168055670,"sku":"9781119781134","price":50.53,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/orig_28310763.jpg?v=1737602204","url":"https:\/\/www.rarewaves.com\/products\/9781119781134-professional-baking-8e-student-study-guide","provider":"Rarewaves.com","version":"1.0","type":"link"}