On Baking: A Textbook of Baking and Pastry Fundamentals, 3rd edition

On Baking gives readers the tools to understand the how and why behind successful baking

• Teach students both the how and the why of preparing modern baked goods, pastries, and confections. To build a strong foundation based on sound fundamental techniques, the book starts with general procedures, highlights key principles and skills, and then presents specific applications and sample recipes.
• UPDATED: Provide a strong cultural and historical context for students to truly master baking. Sidebars present additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context. New headings throughout the book discuss the origins of specific products to enhance students’ understanding of how to best prepare an item. ¿(Ex. Chapter 8, Enriched Breads; Chapter 16, Healthy and Special-Needs Baking)
• UPDATED: Give students practical skills for diagnosing and correcting problems. To clarify the how and why behind successful baking, troubleshooting content is presented via photographs and tables. Additional troubleshooting content is included to help students master challenging bakeshop items such as puff pastry, meringues, éclair paste and pastry cream. (Ex. Chapter 9, Puff Pastry; Chapter 12, Éclair Paste and Meringue; Chapter 13, Good and Bad Genoise; Chapter 14, Custards)
• UPDATED: Reinforce the scientific aspects of baking. Throughout the text, Function of Ingredients sidebars help students learn the effects of a particular ingredient. Additional content has been added throughout the text to stress the science that students need to understand baking. (Ex. Chapter 7, Enzymes; Chapter 4, Bakeshop Ingredients)

Help students learn more efficiently and effectively
Proven pedagogical features include chapter learning objectives, concise introductions, and definitions in margin notes.

• UPDATED: Help students visualize unfamiliar techniques and more effectively organize kitchen activities. Step-by-step color photographs detail stages in the preparation of ingredients and dishes–including finished dishes–to show exactly how dishes are prepared and served. New step-by-step photographs emphasize stages in making key products such as flaky biscuits, piecrust and meringue. (Ex. Chapter 6, Biscuits; Chapter 11, Flaky vs. Mealy Pie Dough)
• Help students learn visually and intuitively, clearly representing the core preparations that are the foundation of good baking. To enable students to quickly identify and get comfortable with ingredients, tools, and equipment, the fresh, contemporary design features over 800 color photos of ingredients and detailed line drawings.
• Guide students in ensuring food safety and proper sanitation. Safety Alerts remind students of safety concerns and encourage them to incorporate food safety and sanitation into their regular kitchen activities.
• Promote discussion, critical thinking, and further exploration. End-of-chapter Questions for Discussion encourage students to integrate theory and technique and gain a deeper understanding; Web-based activities encourage further research beyond the textbook and classroom discussion.

Equip readers with the knowledge and skills to execute successful recipes

• NEW: Ensure that students are prepared to use the latest techniques and recipes, and anticipate the latest trends. More than 40 new recipes and 200 new photographs reflect up-to-the-minute trends in bakeries and foodservice–including new photographs that show contemporary plate presentation styles to help students in their mastery of plating and presentation. (Ex. Chapter 15, Chocolate Gelato; Chapter 16, Vegan Maple Cashew Ice Cream, Chapter 19)
• Show students what to do before they start preparing a recipe. “Mise en Place” sidebars cover key techniques to perform in advance, such as preheating the oven, chopping nuts, or melting butter.
• Provide accurate and delicious formulas, as well as variations. Hundreds of recipes provide delicious laboratory experiments for all skill levels, and offer variations showing how to modify recipes to create different flavor profiles or new dishes.
• Give students the nutritional information they need to respond to concerns about healthy eating. All formulas include a nutritional analysis prepared by a registered dietitian, and the MyPlate icon identifies healthy formulas.
• Enable students to work with all leading measurement systems. Ingredient quantities, temperatures, pan sizes, and other measurements are presented in both U.S. and metric; baker’s percentages for breads, cakes, and dough products are also presented.
• Help students use flavors to bake more creatively, and to personalize their creations. Flavor sidebars show how flavoring ingredients may be used to change the character of a dessert preparation.
• UPDATED: Enable students to succeed in a wider variety of culinary roles and environments, and advance more rapidly. Coverage of the construction of tiered specialty cakes has been expanded to include new photographs of celebration cakes from professional cake decorators. (Ex. Chapter 17, Tortes and Specialty Cakes)¿¿¿¿¿¿¿¿¿¿ ¿¿¿¿¿¿¿¿¿¿

Also available with MyCulinaryLab® This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content.

• NEW! Culinary Math Problem-Sets. ¿Applying math concepts in baking can be challenging and create anxiety for students–they often need additional support and practice to gain confidence and master these skills. MyCulinaryLab for On Baking, Third Edition, Update provides math problem-sets with step-by-step remediation that instructors can assign as homework providing students with math practice in the context of baking. Topics covered in these problem-sets include measurement conversions, metric conversions, formula conversions, baker's percentages, and yield percentages.
• Prepare Chefs for the kitchen. Pearson Kitchen Manager allows Culinary Students and Chefs to maximize the value of their recipe content, with a vast collection of recipes tested in the kitchens of top culinary schools. Powered by an extensive ingredient database, Pearson Kitchen Manager allows users to simply perform tasks such as recipe scaling, recipe costing, recipe conversion, and other essential applications. Serve up just-in-time student support for learning and skill development with the new Video Demonstrations and clickable glossary terms integrated throughout Pearson Kitchen Manager.
• Show students proper techniques using Video Demonstrations. Over 150 Video Demonstrations walk students through the proper techniques they'll need to succeed in the exciting field of Culinary Arts.
• Help students succeed with self-paced, interactive Learning Modules. Organized by chapter and learning objective for convenient assignability, these self-guided tutorials provide students with a scaffolded learning path. Learning Modules feature integrated chapter content, engaging Video Demonstrations, and Knowledge Check questions to prepare students for the kitchen.
• Personalize each student’s learning experience. The Dynamic Study Modules in MyCulinaryLab continuously assess a student’s performance and activity in real time. They adapt to a student’s answers and level of certainty and customize the experience to target particular strengths and weaknesses as he goes. This adaptive learning approach will help students master the content in less than half the time of traditional approaches!
• Prepare for class with robust Chapter Resources. To help you prepare for class, you will find the following in every chapter: homework assignments, quizzes, videos, and lecture PowerPoints. Homework assignments can include Learning Modules, videos, learning activities, and short-answer questions. Additional resources include over 130 culinary games to engage students as they learn key concepts, and over 30 rubrics to assess students on key kitchen skills.

On Baking gives readers the tools to understand the how and why behind successful baking

• Provide a strong cultural and historical context for students to truly master baking. Sidebars present additional information on food history, food in culture, and the background of professional food service, helping readers understand the culinary arts in a wider social context. New headings throughout the book discuss the origins of specific products to enhance students’ understanding of how to best prepare an item. ¿(Ex. Chapter 8, Enriched Breads; Chapter 16, Healthy and Special-Needs Baking)
• Give students practical skills for diagnosing and correcting problems. To clarify the how and why behind successful baking, troubleshooting content is presented via photographs and tables. Additional troubleshooting content is included to help students master challenging bakeshop items such as puff pastry, meringues, éclair paste and pastry cream. (Ex. Chapter 9, Puff Pastry; Chapter 12, Éclair Paste and Meringue; Chapter 13, Good and Bad Genoise; Chapter 14, Custards)
• Reinforce the scientific aspects of baking. Throughout the text, Function of Ingredients sidebars help students learn the effects of a particular ingredient. Additional content has been added throughout the text to stress the science that students need to understand baking. (Ex. Chapter 7, Enzymes; Chapter 4, Bakeshop Ingredients)

Help students learn more efficiently and effectively
Proven pedagogical features include chapter learning objectives, concise introductions, and definitions in margin notes.

• Help students visualize unfamiliar techniques and more effectively organize kitchen activities. Step-by-step color photographs detail stages in the preparation of ingredients and dishes–including finished dishes–to show exactly how dishes are prepared and served. New step-by-step photographs emphasize stages in making key products such as flaky biscuits, piecrust and meringue. (Ex. Chapter 6, Biscuits; Chapter 11, Flaky vs. Mealy Pie Dough)

Equip readers with the knowledge and skills to execute successful recipes

• Ensure that students are prepared to use the latest techniques and recipes, and anticipate the latest trends. More than 40 new recipes and 200 new photographs reflect up-to-the-minute trends in bakeries and foodservice–including new photographs that show contemporary plate presentation styles to help students in their mastery of plating and presentation. (Ex. Chapter 15, Chocolate Gelato; Chapter 16, Vegan Maple Cashew Ice Cream, Chapter 19)
• Enable students to succeed in a wider variety of culinary roles and environments, and advance more rapidly. Coverage of the construction of tiered specialty cakes has been expanded to include new photographs of celebration cakes from professional cake decorators. (Ex. Chapter 17, Tortes and Specialty Cakes)¿¿¿¿¿¿¿¿¿¿ ¿¿¿¿¿¿¿¿¿¿

Also available with MyCulinaryLab® This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content.

• Culinary Math Problem-Sets. ¿Applying math concepts in baking can be challenging and create anxiety for students–they often need additional support and practice to gain confidence and master these skills. MyCulinaryLab for On Baking, Third Edition, Update provides math problem-sets with step-by-step remediation that instructors can assign as homework providing students with math practice in the context of baking. Topics covered in these problem-sets include measurement conversions, metric conversions, formula conversions, baker's percentages, and yield percentages.