Supplements

To enhance the mastery of the material in Professional Baking, the following student and instructor supplements are available:

The Study Guide (ISBN 978-0-471-78350-3) contains review materials, practice problems, and exercises. (Answers to questions are included in the Instructor’s Manual.)

The Instructor’s Manual with Study Guide Solutions (ISBN 978-0-470-25392-2) includes teaching suggestions and test questions. Test questions are also available in electronic form on a Free Instructor’s Resource CD-ROM (ISBN 978-0-470-25860-6) and on our Web site, available to course instructors upon request.