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CliffsNotes FTCE General Knowledge Test, with CD-ROM
ISBN: 9781118018040 | 1118018044
Edition: 2ndFormat: Paperback
Publisher: Cliffs Notes
Pub. Date: 9/27/2011
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An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, ... MORE
| Preface | |
| Introduction to Baking | |
| Heat Transfer | |
| Overview of the Baking Process | |
| Sensory Properties of Food | |
| Wheat Flour | |
| Variety Grains and Flours | |
| Gluten | |
| Sugar and Other Sweeteners | |
| Fats, Oils, and Emulsifiers | |
| Eggs and Egg Products | |
| Leavening Agents | ... MORE |
| Thickening and Gelling Agents | |
| Milk and Milk Products | |
| Nuts and Seeds | |
| Cocoa and Chocolate Products | |
| Fruit and Fruit Products | |
| Natural and Artificial Flavorings | |
| Baking for Health and Wellness | |
| Bibliography | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
Jeffrey S. Kaplan, Ph.D., is an Associate Professor in the Department of Education Studies at Central Florida University.
Sandra Luna McCune, Ph.D., is a Regents Professor in the Department of Elementary Education at Stephen F. Austin State University.
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