Title Study Guide to Accompany Professional Baking English 358.5 KB 220
```                            Study Guide to Accompany Professional Baking, Fifth Edition
Contents
To the Student
Chapter 1: The Baking Profession
Chapter 2: Basic Professional Skills: Bakeshop Math and Sanitation
Chapter 3: Baking and Pastry Equipment
Chapter 4: Ingredients
Chapter 5: Basic Baking Principles
Chapter 6: Understanding Yeast Doughs
Chapter 8: Lean Yeast Doughs
Chapter 9: Rich Yeast Doughs
Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles
Chapter 12: Basic Syrups, Creams, and Sauces
Chapter 13: Pies
Chapter 14: Pastry Basics
Chapter 15: Tarts and Special Pastries
Chapter 16: Cake Mixing and Baking
Chapter 17: Assembling and Decorating Cakes
Chapter 18: Specialty Cakes, Gâteaux, and Torten
Chapter 20: Custards, Puddings, Mousses, and Soufflés
Chapter 21: Frozen Desserts
Chapter 22: Fruit Desserts
Chapter 23: Dessert Presentation
Chapter 24: Chocolate
Chapter 25: Marzipan, Nougatine, and Pastillage
Chapter 26: Sugar Techniques
Chapter 27: Baking for Special Diets
Appendix: Sample Prices
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Document Text Contents
Page 1

STUDY GUIDE TO ACCOMPANY

Professional

BAKING

Fifth Edition

WAYNE GISSLEN

John Wiley & Sons, Inc.

Page 110

102

E. CALCULATING FORMULA COSTS

Cost out the following formula. For the prices of ingredients, use figures supplied by your

instructor or the Sample Prices in the Appendix of this Study Guide. The problem is given in

both U.S and metric measures. Complete the problem assigned by your instructor.

Item: Fresh Apple Pie Filling

Yield: 12 lb

Ingredients

Amount

Amount in

Converted Units

EP Unit Cost

Total

Apples, AP 13 lb 4 oz ____________ ____________ ____________

Butter 5 oz ____________ ____________ ____________

Sugar 15 oz ____________ ____________ ____________

Water 10 oz ____________ ____________ ____________

Cornstarch 5 oz ____________ ____________ ____________

Sugar 1 lb ____________ ____________ ____________

Salt 0.3 oz ____________ ____________ ____________

Cinnamon 0.3 oz ____________ ____________ ____________

Nutmeg 0.15 oz ____________ ____________ ____________

Lemon juice 2 oz ____________ ____________ ____________

Butter 1.25 oz ____________ ____________ ____________

Total cost ____________

Quantity produced ____________

Cost per lb ____________

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103

Item: Fresh Apple Pie Filling

Yield: 5300 g

Ingredients

Amount

Amount in

Converted Units

EP Unit Cost

Total

Apples, AP 6000 g ____________ ____________ ____________

Butter 150 g ____________ ____________ ____________

Sugar 450 g ____________ ____________ ____________

Water 300 g ____________ ____________ ____________

Cornstarch 150 g ____________ ____________ ____________

Sugar 500 g ____________ ____________ ____________

Salt 5 g ____________ ____________ ____________

Cinnamon 10 g ____________ ____________ ____________

Nutmeg 5 g ____________ ____________ ____________

Lemon juice 60 g ____________ ____________ ____________

Butter 35 g ____________ ____________ ____________

Total cost ____________

Quantity produced ____________

Cost per kg ____________

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211

Appendix: Sample Prices

Your instructors may want you to use the prices on current invoices when you do the Portion

Cost exercises in this manual. If not, you may use the following hypothetical prices. Do not

worry about whether or not these prices seem realistic. Prices change, but you can still practice

the calculations with these numbers.

Almond paste \$12.00 per lb \$26.50 per kg

Almonds, powdered 13.00 per lb 28 60 per kg

Apples, AP 1.50 per lb 3.30 per kg

Baking powder 4.00 per lb 8.80 per kg

Butter 2.00 per lb 4.20 per kg

Chocolate, dark sweet 5.50 per lb 12.00 per kg

Chocolate, unsweetened 5.95 per lb 13.00 per kg

Cinnamon 1.50 per oz 5.30 per 100 g

Cornstarch 0.69 per lb 1.50 per kg

Cream, heavy 2.95 per qt 2.95 per L

Eggs, whole, bulk 1.00 per lb 2.20 per kg

Eggs, whites, bulk 0.90 per lb 2.00 per kg

Eggs, yolks, bulk 1.20 per lb 2.65 per kg

Flour, bread 0.25 per lb 0.55 per kg

Flour, cake 0.35 per lb 0.75 per kg

Flour, pastry 0.30 per lb 0.65 per kg

Honey 2.20 per lb 4.65 per kg

Lemon juice 2.00 per pt 4.00 per L

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212

Milk, whole 0.75 per qt 0.75 per L

Nonfat milk solids, 4.50 per lb 10.00 per kg

Nutmeg 1.45 per oz 5.00 per 100 g

Oil (vegetable) 5.20 per gal 1.30 per L

Raisins 1.25 per lb 2.75 per kg

Rum 15.00 per qt 15.00 per L

Salt 0.25 per lb 0.55 per kg

Shortening, regular 0.65 per lb 1.45 per kg

Sugar, brown 0.60 per lb 1.35 per kg

Sugar, confectioners’ 0.65 per lb 1.45 per kg

Sugar, granulated 0.40 per lb 1.00 per kg

Vanilla extract 20.00 per qt 20.00 per L

Yeast, fresh 4.00 per lb 8.80 per kg