How Baking Works
Grades 9-12.
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.
| Brand | John Wiley |
|---|---|
| Item Weight | 2.30 lbs |
| Length | 11.00 |
| Width | 8.50 |
| Height | 1.00 |
| Manufacturer | Wiley |
| Mfg Part No | 9780470392676 |
| Age | 14 yrs-18 yrs |
| Collections | Career & Technical Education |
| Grade | 9-12 |
| Prop 65 |
|
| School Type | High School |
| Subject Areas | Cooking & Baking, Hospitality & Tourism |
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