Full Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods.This detailed and informative guide features: * An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods * Practical exercises and experiments that vividly illustrate how different ingredients function * Photographs and illustrations that show the science of baking at work * End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Contents
Introduction 1 General Description 1 Format of the GK Test 1 The Role of the FTCE General Knowledge Test in Teacher Certification 2 Questions Commonly Asked About the FTCE General Knowledge Test 2 How to Use This Book 5 How to Prepare for the Day of the Test 6 What to Do during the Test 7 PART I: 2: Review for the GK English Language Skills Subtest 27 Chapter 3: Review for the GK Mathematics Subtest 57 Chapter 4: Review for the GK Reading Subtest 209 PART II: TWO FULL-LENGTH PRACTICE TESTS. Chapter 5: General Knowledge Practice Test 1 231 Chapter 6: General Knowledge Practice Test 2 291
