"Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in artisan baking has blossomed, and Professional Baking has changed with each new edition to keep pace with new demands. At the same time, the art and science of teaching has also evolved rapidly as new technological resources have become available to instructors and students. Electronic media, including WileyPLUS, Wiley's online teaching and learning environment, and CulinarE-CompanionTM recipe management software, provide a wealth of resources and tools to make the latest Professional Baking the best learning and teaching text yet. This new 7th edition of the text has been reorganized to fully integrate the print book with its electronic resources. (This wealth of resources is described in more detail later in this preface.) Even with these developments, however, the focus of the text remains, as it always has, on a solid grounding in the basics, presented in a straightforward and easy-to-grasp style. The goal of Professional Baking is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs. Professional Baking focuses on both understanding and performing"--
-Professional Baking is the most widely used textbook for the introductory baking course. -Continues to educate readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. -Comprehensively covers baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. -Balancing theory and practice, this text provides both the understanding and performance abilities needed to progress and develop in a successful baking career.
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
WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
