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TitleStudy Guide to Accompany Professional Baking
Author
LanguageEnglish
File Size358.5 KB
Total Pages220
Table of Contents
                            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 7: Understanding Artisan Breads
	Chapter 8: Lean Yeast Doughs
	Chapter 9: Rich Yeast Doughs
	Chapter 10: Quick Breads
	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 19: Cookies
	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
                        
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 ____________

Page 111

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 ____________

Page 219

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

Page 220

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

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