On Baking: A Textbook of Baking and Pastry Fundamentals, 4th Edition © 2020
On Baking: A Textbook of Baking and Pastry Fundamentals, published by Pearson, teaches students the techniques needed to craft breads, eclairs, and beyond at scale. More than steps, students will understand both the science and the culture behind the foods they prepare.
- Aligned to the ACF baking and pastry standards
- New recipes and photographs
- Up-to-date hospitality thinking
- Additional troubleshooting
- Powerful Pearson Revel® online course
On Baking Pastry Arts Curriculum with Digital Integration
Show students a pathway to culinary success specializing in baked goods and pastries covering a range of recipes.
Up-to-Date Thinking
The textbook for On Baking has been rewritten in areas to align better with current trends in bakeries and food service. Address tools for the bakeshop along with safety and professionalism tips.
Cultural Understanding
Callouts throughout the text help students to understand the origins and significance of certain baked goods. Such information aids in the preparation and can provide inspiration for new and exciting baking ideas.
Scientific Emphasis
We believe our classes should show more than just what works, but also why it works. Updates within the textbook look at the scientific principles such as heat exchange and chemical reactions that produce the results.
Online Tools
The Pearson Revel®platform provides an engaging combination of author content, media, and assessments that expands student access to the material and improves their results.
On Baking Pastry Preparation Teaching Solutions
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New Content
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New Photographs and Illustrations
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Additional Troubleshooting Content
New Content
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Healthy Baking and PlatingNew chapter dedicated to healthy baking and dessert plating
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Covering Math SkillsNew chapter dedicated to math exercises covers the math skills needed for baking
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Incorporating FeedbackUpdated descriptions of key concepts have been enhanced based on feedback from students and instructors
New Photographs and Illustrations
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Plentiful Visual AidsFound throughout the book
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Important InstructionsClear step-by-step representations of core preparation methods
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Foundational KnowledgeAct as the foundation for our textbook and further learning
Additional Troubleshooting Content
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Help with ChallengesFocus on technically complex or challenging foods
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Bakeshop FocusEmphasis on bakeshop items
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Perennial FavoritesIncludes puff pastry, meringues, eclair paste, and pastry cream
Online Platform for your On Baking Culinary Curriculum
Pearson Revel® delivers an engaging blend of author content, media, practice and assessment all in one continuous experience. Revel is mobile and user-friendly, so students can learn on the go – anytime, anywhere, on any device.
Additional On Baking Resources
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Downloadable Teacher Resources
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Instructor’s Resource Manual
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TestGen® Test Bank
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Visual Aid PowerPoint® Presentations
Downloadable Teacher Resources
Download Teacher Resources
Instructor’s Resource Manual
TestGen® Test Bank
Teachers can quickly select questions and create tests that align with the textbook. With customization available, creating multiple versions for academic integrity is an easy process.
Visual Aid PowerPoint® Presentations
Frequently asked questions about On Baking
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What topics are included in the Table of Contents?Chapter 1 Professionalism and Food Safety
Chapter 2 Tools and Equipment for the Bakeshop
Chapter 3 Bakeshop Ingredients
Chapter 4 Mise En Place
Chapter 5 Principles of Baking
Chapter 6 Quick Breads
Chapter 7 Basic Yeast Breads
Chapter 8 Preferments and Natural Starters
Chapter 9 Enriched Yeast Breads
Chapter 10 Laminated Doughs
Chapter 11 Cookies and Brownies
Chapter 12 Pies and Tarts
Chapter 13 Pastry and Dessert Components
Chapter 14 Cakes
Chapter 15 Icings and Cake Assembly
Chapter 16 Custards, Creams and Sauces
Chapter 17 Ice Creams and Frozen Desserts
Chapter 18 Healthy Baking and Special Diets
Chapter 19 Tortes and Entremets
Chapter 20 Petit Fours
Chapter 21 Chocolate
Chapter 22 Plated Desserts
Chapter 23 Sugar Work and Confections
Food Tasting Form -
What grade levels is this text appropriate for?
Grades 9-12
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What types of courses is this text best suited for?This program is designed for Baking Fundamentals courses.
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What Student Resources are available?Available student resources include the Student Edition and Pearson Revel® Student Access.
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What Teacher Resources are available?Available Teacher Resources include: Downloadable Teacher’s Resource Manual, Pearson Revel® Culinary Teacher Access, TestGen® Test Bank, and Visual Aid PowerPoint® presentations.
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What are the digital license options?Student digital access to Pearson Revel® can be purchased for 1 or 6 years.
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Is institutional licensing offered for On Baking on Pearson Revel®?Yes, selecting the institutional licensing option means that students will not need an access code to join their course. Contact your Savvas Account Manager for more details.
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