How Baking Works
Product Number: WA28658
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Third Edition. By Paula Figoni. Grade 9 and up.
In-depth coverage of the
whys of baking, taking students beyond the basic techniques. The ingredient-oriented approach explains how sweeteners, fats, leavening agents, etc. work and applies that knowledge to food products. Introduces the student to the role of key ingredients, their functions, and how they react with each other in a baking formula. Features strong pedagogy, including chapter objectives, clear text, and end-of-chapter review questions and lab experiments that reinforce key concepts. 480 pages, 8-1/2 in. x 10-7/8 in. Softcover. Copyright 2010.