For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.
Drawing on the authors' expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.
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For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.
Drawing on the authors' expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.
Features
Author expertise-gives the text credibility and students an opportunity to learn techniques from the masters.
· Written by Noble Masi who has fifty years of professional baking experience and 38 years of experience as an educator.
· Co-authored by Brenda Carlos who is a member of the International Foodservice Editorial Council and is a seasoned editor and writer.
A focus on the four basic principles behind formulas-includes an emphasis on ratios, sequence, time and temperature.
· Simplifies the baking process by giving students the ability to understand the factors that impact baking and pastry formulas.
· Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes.
A chapter on formula yields and baking math-appears as Unit 7.
· Teaches students how to increase or decrease formula yields to fit any production requirement.
· Provides numerous examples and opportunities for students to test their own knowledge of formula yields and baking math.
A collection of Benchmark Formulas-appears within the text.
· Marks a Benchmark Formula whenever a new baking technique is introduced so students know they are learning new material.
Photos and diagrams-accompany Benchmark Formulas and material in the text.
· Help illustrate Benchmark Formulas and procedures using a photograph for each step.
· Provides students with visual reinforcement for new techniques and basic baking principles.
Industry profiles and numerous biographies-appear within the text.
· Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals.
· Help instructors introduce careers that are available in the industry.
Learning activities-can be easily adapted to any classroom setting.
· Provide hands-on exercises that reinforce basic baking principles being covered within each unit.
· Demonstrate how ratios, sequence, time and temperature impact outputs.
Unit summaries and unit reviews-test students' knowledge and understanding.
· Highlight the important points of each unit and recap essential concepts in a quick-reference format.
· Provide thought-provoking questions that can spark classroom discussion.
Chef's Tips-appear throughout the text.
· Build on the authors' years of experience in the industry.
· Provide an excellent source of information that can be referred to throughout one's professional baking career.
Workbench baking dilemmas-appear in Appendix VII.
· Provide real-life examples of baking situations in an engaging question/answer format.
· Represent some of the actual questions Chef Masi has received over the years as editor of this regular Modern Baking column.
