This test preparation study guide is the best in the industry for culinary students taking professional baking courses. This is Volume 1 of a two volume series. Volume 2 covers Advanced Baking. Topics in Volume 1 include the following: Basic Principles and Ingredients, Understanding Lean and Rich Yeast Dough, The Quick Breads, Waffles, Doughnuts, Fritters, Pancakes, Simple Syrups, Creams and Sauces, Pies, Cobblers, Crisps and Tarts, Cookies, Cake Baking and Mixing, Basic Assembly and Decorating Cakes.
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Chef Melissa Heilman has extensive knowledge of the culinary industry and has written other study guides for many students through out the country. Dr. Patrick Leonardi has written over 60 study guides since 1995. His study guides have helped thousands of students achieve better grades in less time and effort. The author has a talent for focusing on key questions that are asked on exams.
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