Description
Written by a leading chef, Wayne Gesslen, who was trained at the Culinary Institute of America, this wonderful book by Le Cordon Bleu gives baking skills required of professional pastry chefs. Learn the beginning and advanced baking formulations and skills taught in leading culinary schools. Illustrations and photos show the recipe steps. Great resource! 2 Courses in 1 Book! Part #1: Basic Principles through Pies and Part #2: Pastry Basics through Decorative Work.
Course Objectives
OBJECTIVES for SELF-STUDY COURSE
Upon successful completion of this self-study course, the users will be able to:
Part I
1. Discuss the basic principles of baking, formulas, ingredients and equipment used by successful bakers.
2. Identify the most important techniques in making yeast dough.
3. Briefly explain the major considerations in baking quick breads, doughnuts, pancakes and pies.
4. Able to discuss the basic principles for cooking sugar and making basic creams and dessert sauces.
Part II
1. Discuss the basic principles of baking cakes, tarts, cookies, custards, soufflés and frozen desserts.
2. Identify the most important techniques in decorating cakes and desserts.
3. Briefly explain the major considerations in working with chocolate.
4. Able to discuss the basic principles and techniques for cooking sugar and decorating desserts with it.
Learning Codes
- (2000) Science of food and nutrition
- (2020) Composition of foods, nutrient analysis
- (2030) Food preservation, additives, irradiation
- (8000) Food Service Systems and Culinary Arts
- (8010) Child and Adult Food Programs
- (8020) Equipment management
- (8030) Facilities layout, planning and design
- (8040) Food safety, HACCP, and sanitation
- (8050) Food distribution and service
- (8060) Culinary skills and techniques
- (8070) Food production, quantity purchasing
- (8080) Food styling and food presentation
- (8090) Menu planning and development, nutrient analysis
- (8100) Food and recipe development and modification
- (8120) Sales, merchandising
Book Details
| Author | Wayne Gisslen, Le Cordon Bleu |
|---|---|
| Year Published | 2008 |
| Edition | 5th Edition |
| Publisher | Wiley |
| ISBN | 978-0-471-78349-7 |
| Format | Paperback |
| Page Count | 768 |
About the Author
Wayne Gisslen, Le Cordon Bleu, Chef trained at the Culinary Institute of America, and IACP award-winning author of "Professional Cooking," "Essentials of Professional Cooking," Advanced Professional Cooking," and "The Chef's Art: Secrets of Four-Star Cooking at Home." Has extensive experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
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