Baking Basic Equipment Tool

While the technology of filmmaking has changed dramatically over the last 20 years, the basics of effective studio gripping are the same" a thorough knowledge of equipment, safety, and tools remains the foundation for success. A heavily illustrated reference and learning tool, Uva's Basic Grip Book provides grounding in basic grip equipment, techniques, and safety issues. It distills the most beginner-friendly information offered in Uva's original Grip Book into a handy reference and guide prepared especially for the beginning professional. Updated with the latest studio grip equipment, the book also offers a complete list of personal grip tools that every grip should have, more than 100 tricks of the trade, and a review test designed to affirm new knowledge. Uva's Basic Grip Book also offers safety tips for gripping, detailed descriptions of positions within the grip department, and advice designed to help land that first job and get established in this very competitive industry. A fully updated and expanded glossary completes the book. Uva's Basic Grip Book covers beginners' most frequently asked questions and helps them to acquire basic skills. It also looks at the different positions within the grip department and offers helpful advice in getting that first job. Like its predecessor, Uva's Basic Grip Book is filled throughout with Tricks of the Trade, as well as tips on common practice and safety. An improved and expanded glossary completes the book.

Accessible coverage of the science of baking Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the " whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today’ s quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool. Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.

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