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Professional Baking


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Table of Contents

Preface Acknowledgments About CulinarE-Companion About WileyPLUS Learning Space Chapter 1. The Baking Profession Baking: Historical Background Baking and Pastry Careers Chapter 2. Basic Professional Skills: Bakeshop Math and Food Safety Using Formulas Measurement Using Baker's Percentages Cost Calculations Food Safety and Sanitation Chapter 3. Baking and Pastry Equipment Large Equipment Pans, Containers, and Molds Hand Tools and Miscellaneous Equipment Chapter 4. Ingredients Wheat Flour Other Flours, Meals, and Starches Sugars Fats Milk and Milk Products Eggs Leavening Agents Gelling Agents Fruits and Nuts Chocolate and Cocoa Salt, Spices, and Flavorings Chapter 5. Basic Baking Principles Mixing and Gluten Development The Baking Process After Baking Chapter 6. Understanding Yeast Doughs Yeast Product Types The 12 Steps of Yeast Dough Production Standards of Quality for Yeast Goods Chapter 7. Lean Yeast Doughs: Straight Doughs Mixing Methods Controlling Fermentation Makeup Techniques Chapter 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs Sponges and Other Yeast Pre-Ferments Sourdough Starters From Fermentation to Baking Chapter 9. Rich Yeast Doughs Sweet Dough and Rich Dough Formulas and Mixing Laminated Dough Formulas Makeup of Rich-Dough Products Chapter 10. Quick Breads Muffin Mixing and Production Methods Biscuit Mixing and Production Methods Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles Doughnuts and Other Fried Pastries Pancakes and Waffles Chapter 12. Basic Syrups, Creams, and Sauces Sugar Cooking Basic Foams: Whipped Cream and Meringues Custard Sauces Dessert Sauces and Chocolate Creams Chapter 13. Pies Pie Doughs Assembly and Baking Fillings Standards of Quality for Pies Chapter 14. Pastry Basics Pate Brisee and Short Pastries Puff Pastry Eclair Paste Strudel and Phyllo Baked Meringues Chapter 15. Tarts and Special Pastries Tarts and Tartlets Special Pastries Chapter 16. Cake Mixing and Baking Principles of Cake Mixing Mixing High-Fat or Shortened Cakes Mixing Egg-Foam Cakes Cake Formula Balance Scaling, Panning, and Baking Standards of Quality for Cakes Altitude Adjustments Chapter 17. Assembling and Decorating Cakes Preparing Icings: Assembling and Icing Simple Cakes Basic Decorating Techniques Planning and Assembling Specialty Cakes Procedures for Specialty Cakes Chapter 18. Cookies Cookie Characteristics and Their Causes Mixing Methods Types and Makeup Methods Panning, Baking, and Cooling Standards of Quality for Cookies Chapter 19. Custards, Puddings, Mousses, and Souffles Range-Top Custards and Puddings Baked Custards and Puddings and Steamed Desserts Bavarians, Mousses, and Charlottes Dessert Souffles Chapter 20. Frozen Desserts Identifying Quality Ice Cream and Sorbet Desserts Preparing Ice Creams and Sorbets Preparing Still-Frozen Desserts Chapter 21. Fruit Desserts Handling Fresh Fruits Preparing Fruit Desserts Chapter 22. Dessert Presentation Overview of Dessert Plating Practical Plating Guidelines Chapter 23. Chocolate Production and Tempering of Chocolate Molding Chocolate Chocolate Decorations Chocolate Truffles and Confections Chapter 24. Marzipan, Pastillage, and Nougatine Marzipan Pastillage Nougatine Chapter 25. Sugar Techniques Boiling Syrups for Sugar Work Spun Sugar, Caramel Decorations, and Poured Sugar Pulled Sugar and Blown Sugar Boiled-Sugar Confections Chapter 26. Baking for Special Diets Nutritional Concerns Food Allergies and Intolerances Modifying Formulas for Special Needs Appendix 1. Large-Quantity Measurements Appendix 2. Metric Conversion Factors Appendix 3. Decimal Equivalents of Common Fractions Appendix 4. Appropriate Volume Equivalents of Dry Foods Appendix 5. Temperature Calculations for Yeast Doughs Appendix 6. Egg Safety Glossary Bibliography Recipe Index Index

About the Author

WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

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