professional baking 4ed 2005 - gissley

[...]... 5 3-1 2 Chungpa-Dong 2Ka Yongsan-Ku Seoul 140 742 Korea Phone: 8 2-2 -7 1 9-6 9-6 1 Fax: 8 2-2 -7 1 9-7 5-6 9 E-mail: korea@cordonbleu.edu Le Cordon Bleu Tokyo Roob-1, 2 8-1 3 Sarugaku-Cho Daikanyama Shibuya-Ku Tokyo 15 0-0 033 Japan Phone: 8 1-3 -5 48 9-0 141 Fax: 8 1-3 -5 48 9-0 145 E-mail: tokyo@cordonbleu.edu Le Cordon Bleu Yokohama 2-1 8-1 ,Takashima Nishi-Ku Yokohama-Shi Kanagawa Japan Phone: 8 1-4 5-4 4 0-4 720 Fax: 8 1-4 5-4 4 0-4 722... Bleu Peru 8 rue Léon Delhomme Paris, 75015 France Phone: 3 3-( 0) 1-5 3-6 8-2 2-5 0 Fax: 3 3-( 0) 1-4 8-5 6-0 3-9 6 E-mail: paris@cordonbleu.edu Ottawa Culinary Arts Institute School and Restaurant 453 Laurier Avenue East Ottawa Ontario, K1N 6R4 Canada Phone: 1-6 1 3-2 36-CHEF (2433) Toll-free: 1-8 8 8-2 8 9-6 302 Fax: 1-6 1 3-2 3 6-2 460 Restaurant: 1-6 1 3-2 3 6-2 499 E-mail: ottawa@cordonbleu.edu Management Courses and Corporate... Mexico Phone: 5 2-5 5 5-6 2 7-0 210, ext 7132 Fax: 5 2-5 5 5-6 2 7-0 210, ext 8724 E-mail: cordonbleu@anahuac.mx Le Cordon Bleu Corporate Office 40 Enterprise Avenue Secaucus, NJ 0709 4-2 517 Phone: 1-2 0 1-6 1 7-5 221 Fax: 1-2 0 1-6 1 7-1 914 Toll-free: 1-8 0 0-4 57-CHEF (2433) E-mail: info@cordonbleu.edu Le Cordon Bleu Sydney 250 Blaxland Road Ryde Sydney NSW 2112 Australia Phone: 61 8-8 34 6-3 700 Fax: 61 8-8 34 6-3 755 E-mail: australia@cordonbleu.edu... Corporate Office Days Road Regency Park SA 5010 Australia Phone: 61 8-8 34 6-3 700 Fax: 61 8-8 34 6-3 755 E-mail: australia@cordonbleu.edu Av Nuñez de Balboa 530 Miraflores Lima 18 Peru Phone: 5 1-1 -2 4 2-8 222 Fax: 5 1-1 -2 4 2-9 209 Le Cordon Bleu London 114 Marylebone Lane London,W1U 2HH United Kingdom Phone: 4 4-2 0-7 93 5-3 503 Fax: 4 4-2 0-7 93 5-7 621 E-mail: london@cordonbleu.edu Le Cordon Bleu Mexico Universidad Anahuac... supplements are available: The Study Guide (ISBN 0-4 7 1-4 7777-X) contains review materials, practice problems, and exercises (Answers to questions are included in the Instructor’s Manual.) The Instructor’s Manual with Study Guide Solutions (ISBN 0-4 7 1-4 777 9-6 ) includes teaching suggestions and test questions Test questions are also available in electronic form on a CD-ROM and on our Web site, available to course... can only enrich students’ education and enhance their skills The text is designed for readability and practicality Discussions of baking theory are presented in easy-toread, point-by-point explanations Techniques and makeup methods are detailed in concise yet complete step-by-step procedures The format emphasizes and highlights key points in bold type, italics, and numbered 464279 FM.qxd 1/28/04 2:27... 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 It is also valuable as a manual for cooks and bakers, both professional. .. techniques for converting yield, and U.S and metric measurements and bakers’ percentages FEATURES CD-ROM The CD-ROM, designed to complement the book, accompanies the academic edition of this book and utilizes ChefTec Tutor™ software, a professional- level XXIX software program used in the food service industry The CD-ROM contains nearly 700 formulas from this book, plus a range of useful features that make... confidence necessary to become not only excellent professionals but also creators of their own works of art Le Cordon Bleu sees the fourth edition of Professional Baking as an important tool in this endeavor Founded in Paris in 1895, Le Cordon Bleu today encompasses 22 schools in 12 countries and spans five continents Our chef-instructors hail from Michelin-starred restaurants or top hotel kitchens.They... (ISBN 0-4 7 1-4 778 1-8 ) has been developed by the National Restaurant Association Educational Foundation in consultation with the author for its ProMgmt Certificate program The workbook contains exercises and a study outline for each chapter, plus an eighty-question practice test The practice test assists students in preparing for the certificate examination In addition, an Instructor’s Guide (ISBN 0-4 714777 5-3 ) . Cataloging-in-Publication Data: Gisslen,Wayne, 1946– Professional baking / Wayne Gisslen.—4 th ed. p. cm. Includes bibliographical references and index. ISBN 0-4 7 1-4 642 7-9 (College)—ISBN 0-4 7 1-4 642 6-0 :(alk through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 75 0-8 400, fax (978) 75 0-4 470, or on the web at www.copyright.com.Requests. Department,John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 74 8-6 011, fax (201) 74 8-6 008, e-mail: permcoordinator@wiley.com. Limit of Liability/Disclaimer of Warranty:While