On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition

Published by Pearson (December 22, 2019) © 2020

  • Sarah R. Labensky
  • Priscilla A. Martel
  • Eddy Van Damme Houston Community College

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Highlights of the DIGITAL UPDATE for Revel (available for Fall 2020 classes)

Instructors, contact your sales rep to ensure you have the most recent version of the course.

  • NEW: A new chapter dedicated to math exercises prepares students to apply math skills needed for baking. One model problem is included for 20 identified math concepts, with 10 practice problems for each concept.

Features of Revel for the 4th Edition; published 2019

  • Assignable Shared Writing Activities direct students to share written responses with classmates, fostering peer discussion.
  1. Professionalism and Food Safety
  2. Tools and Equipment for the Bakeshop
  3. Bakeshop Ingredients
  4. Mise en Place
  5. Principles of Baking
  6. Quick Breads
  7. Basic Yeast Breads
  8. Preferments and Natural Starters
  9. Enriched Yeast Breads
  10. Laminated Doughs
  11. Cookies and Brownies
  12. Pies and Tarts
  13. Pastry and Dessert Components
  14. Cakes
  15. Icings and Cake Assembly
  16. Custards, Creams, and Sauces
  17. Ice Creams and Frozen Desserts
  18. Healthy Baking and Special Diets
  19. Tortes and Entremets
  20. Petits Fours
  21. Chocolate
  22. Plated Desserts
  23. Sugar Work and Confections

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