CliffsNotesFTCEGeneralKnowledgeTest,withCD-ROM

Anup-to-date,comprehensiveguidetounderstandingandapplyingfoodsciencetothebakeshopTheessenceofbakingischemistry,andanyonewhowantstobeamasterpastrychefmustunderstandtheprinciplesandsciencethatmakebakingwork.Thisbookexplainsthewhysandhowsofeverychemicalreaction,essentialingredient,andtechnique,revealingthecomplexmysteriesofbreadloaves,pastries,andeverythinginbetween.Amongotheradditions,HowBakingWorks,ThirdEditionincludesanall-newchapteronbakingforhealthandwellness,withdetailedinformationonusingwholegrains,allergy-freebaking,andreducingsalt,sugar,andfatinavarietyofbakedgoods.Thisdetailedandinformativeguidefeatures:?Anintroductiontothemajoringredientgroups,includingsweeteners,fats,milk,andleaveningagents,andhoweachaffectsfinishedbakedgoods?Practicalexercisesandexperimentsthatvividlyillustratehowdifferentingredientsfunction?Photographsandillustrationsthatshowthescienceofbakingatwork?End-of-chapterdiscussionandreviewquestionsthatreinforcekeyconceptsandtestlearningForbothpracticingandfuturebakersandpastrychefs,HowBakingWorks,ThirdEditionoffersanunrivaledhands-onlearningexperience.