Download PDF by Wayne Gisslen: Study Guide to Accompany Professional Baking

By Wayne Gisslen

ISBN-10: 0471783501

ISBN-13: 9780471783503

This research consultant could be packaged with expert Baking, 5th variation at a coupon! Use ISBN 978-0-470-25864-4 to reserve the package deal.

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In December 2007, Gretchen Holt-Witt set the lofty objective of baking and promoting 96,000 cookies throughout the vacation trips, all within the identify of investment learn for pediatric melanoma, the number 1 affliction killer of youngsters within the usa and the affliction her younger son was once struggling with. Armed with the decision of a mother on a project plus the data that money for study suggest extra treatment plans, greater survival premiums, and wish for the long run, Holt-Witt succeeded in promoting all 96,000 cookies and elevating over $400,000 for brand new pediatric melanoma treatments.

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French term used for high-quality natural sweetened chocolate, containing no added fats other than cocoa butter. ____________________ 37. A slightly aged, cultured heavy cream. ____________________ 38. The mineral content of flour. ____________________ 39. The amount of water that a given flour can take up to form a dough of a standard consistency, expressed as a percentage of the weight of the flour. 26 B. FLOUR REVIEW Briefly describe, using your own words, the break system for milling flour.

As you mix, shape, pan, and bake the products in this chapter, review the explanations and procedures in Chapter 6 and 7 as necessary. After studying Chapter 8, you should be able to 1. 2. 3. 4. Prepare lean straight doughs and doughs made with a sponge or pre-ferment. Prepare natural starters and starters, and mix sourdoughs using them. Make up a variety of loaf and roll types using lean doughs. Prepare a variety of specialty bread items with nonstandard makeup and baking techniques, including English muffins, crumpets, and bagels.

After studying Chapter 5, you should be able to 1. 2. 3. Explain the factors that control the development of gluten in baked products. Explain the changes that take place in a dough or batter as it bakes. Prevent or retard the staling of baked items. 35 A. TERMS Fill in each blank with the term that is defined or described. ____________________ 1. The interior of a baked dough product, excluding the crust. ____________________ 2. An elastic substance made up of proteins in wheat flour. ____________________ 3.

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Study Guide to Accompany Professional Baking by Wayne Gisslen

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