Professional baking - 7th ed. (Record no. 124270)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04104cam a2200313 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 19005207 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20170621154625.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160307s2017 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2016011013 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119148449 (hb) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Description conventions | rda |
| Modifying agency | DLC |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX763 |
| Item number | .G47 2017 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.865 GIS/Pro |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | CKB004000 |
| Source of number | bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne |
| 245 10 - TITLE STATEMENT | |
| Title | Professional baking - 7th ed. |
| Statement of responsibility, etc | Wayne Gisslen |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Seventh edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Hoboken: |
| Name of publisher, distributor, etc | John wiley and Sons; |
| Date of publication, distribution, etc | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxiv, 763 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 28 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and indexes. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Machine generated contents note: Recipe Contents Preface Chapter 1: The Baking Profession Chapter 2: Basic Professional Skills: Bakeshop Math and Sanitation Chapter 3: Baking and Pastry Equipment Chapter 4: Ingredients Chapter 5: Basic Baking Principles Chapter 6: Understanding Yeast Doughs Chapter 7: Understanding Artisan Breads Chapter 8: Lean Yeast Doughs Chapter 9: Rich Yeast Doughs Chapter 10: Quick Breads Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles Chapter 12: Basic Syrups, Creams, and Sauces Chapter 13: Pies Chapter 14: Pastry Basics Chapter 15: Tarts and Special Pastries Chapter 16: Cake Mixing and Baking Chapter 17: Assembling and Decorating Cakes Chapter 18: Specialty Cakes, Gâteaux, and Torten Chapter 19: Cookies Chapter 20: Custards, Puddings, Mousses, and Souffles Chapter 21: Frozen Desserts Chapter 22: Fruit Desserts Chapter 23: Dessert Presentation Chapter 24: Chocolate Chapter 25: Marzipan, Pastillage, and Nougatine Chapter 26: Sugar Techniques Chapter 27: Baking for Special Diets Appendix 1: Large-Quantity Measurements Appendix 2: Metric Conversion Factors Appendix 3: Decimal Equivalents of Common Fractions Appendix 4: Approximate Volume Equivalents of Dry Foods Appendix 5: Temperature Calculations for Yeast Doughs Appendix 6: Eggs and Safety Glossary Bibliography Recipe Index Subject Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in artisan baking has blossomed, and Professional Baking has changed with each new edition to keep pace with new demands. At the same time, the art and science of teaching has also evolved rapidly as new technological resources have become available to instructors and students. Electronic media, including WileyPLUS, Wiley's online teaching and learning environment, and CulinarE-CompanionTM recipe management software, provide a wealth of resources and tools to make the latest Professional Baking the best learning and teaching text yet. This new 7th edition of the text has been reorganized to fully integrate the print book with its electronic resources. (This wealth of resources is described in more detail later in this preface.) Even with these developments, however, the focus of the text remains, as it always has, on a solid grounding in the basics, presented in a straightforward and easy-to-grasp style. The goal of Professional Baking is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs. Professional Baking focuses on both understanding and performing"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Baking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food presentation. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | COOKING / Methods / Baking. |
| Source of heading or term | bisacsh |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) | |
| a | 7 |
| b | cbc |
| c | orignew |
| d | 1 |
| e | ecip |
| f | 20 |
| g | y-gencatlg |
| 955 ## - COPY-LEVEL INFORMATION (RLIN) | |
| Book number/undivided call number, CCAL (RLIN) | rk09 2016-03-07 |
| Copy status, CST (RLIN) | rk09 2016-03-07 ONIX |
| Classification number, CCAL (RLIN) | xn11 2016-09-29 1 copy rec'd., to CIP ver. |
| -- | rk20 2017-01-11 book received in ART |
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