Professional Baking
John Wiley & Sons Inc (Verlag)
978-1-118-08374-1 (ISBN)
- Titel erscheint in neuer Auflage
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Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking at Home, all published by Wiley. A graduate of the Culinary Institute of America,he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
Recipe Contents xiv
Preface xxii
Acknowledgments xxvi
1 The Baking Profession 3
Baking: Historical Background 4
Baking and Pastry Careers 10
2 Basic Professional Skills: Bakeshop Math and Food Safety 15
Formulas and Measurement 16
Food Safety and Sanitation 30
3 Baking and Pastry Equipment 41
Equipment Sanitation and Safety 42
Large Equipment 42
Pans, Containers, and Molds 47
Hand Tools 50
Miscellaneous Tools and Equipment 52
4 Ingredients 55
Wheat Flour 56
Other Flours, Meals, and Starches 63
Sugars 65
Fats 68
Milk and Milk Products 72
Eggs 76
Leavening Agents 79
Gelling Agents 82
Fruits and Nuts 85
Chocolate and Cocoa 86
Salt, Spices, and Flavorings 90
5 Basic Baking Principles 95
Mixing and Gluten Development 96
The Baking Process 100
After Baking 102
6 Understanding Yeast Doughs 105
Yeast Product Types 106
Yeast Dough Production 107
Types of Dough-Making Processes 120
Controlling Fermentation 121
Bread Faults and Their Causes 124
7 Understanding Artisan Breads 127
What Is Artisan Bread? 128
Flour 128
Pre-Ferments and Sourdough Starters 129
Autolyse 135
Fermentation 135
Baking 136
Artisan Bread Formulas 136
8 Lean Yeast Doughs 139
Introduction to Handcrafted Breads 140
Crisp-Crusted Bread Formulas 141
Soft-Crusted Bread and Rye Bread Formulas 148
Sourdough Formulas and Specialty Breads for the Artisan Baker 153
Makeup Techniques 170
9 Rich Yeast Doughs 185
Sweet Dough and Rich Dough Formulas 186
Laminated Dough Formulas 192
Fillings and Toppings 197
Makeup Techniques 203
10 Quick Breads 215
Mixing and Production Methods 216
Formulas 220
11 Doughnuts, Fritters, Pancakes, and Waffles 233
Doughnuts 234
Formulas 236
Fritters 239
Pancakes and Waffles 246
12 Basic Syrups, Creams, and Sauces 255
Sugar Cooking 256
Basic Creams 260
Dessert Sauces 274
13 Pies 283
Pie Doughs 284
Assembly and Baking 288
Fillings 292
Pie Faults and Their Causes 312
14 Pastry Basics 315
Pâte Brisée and Short Pastries 316
Puff Pastry 319
Éclair Paste 333
Strudel and Phyllo 339
Baked Meringues 345
15 Tarts and Special Pastries 353
Tarts and Tartlets 354
Special Pastries 363
16 Cake Mixing and Baking 377
Mixing 378
Cake Formula Balance 389
Scaling, Panning, and Baking 390
Altitude Adjustments 395
Formulas 396
17 Assembling and Decorating Cakes 419
Icings 420
Assembling and Icing Simple Cakes 434
Basic Decorating Techniques 438
18 Specialty Cakes, Gâteaux, and Torten 449
Planning and Assembling Specialty Cakes 450
Procedures for Popular Specialty Cakes 457
19 Cookies 483
Cookie Characteristics and Their Causes 484
Mixing Methods 485
Types and Makeup Methods 487
Panning, Baking, and Cooling 490
Petits Fours Secs 491
Formulas 493
20 Custards, Puddings, Mousses, and Soufflés 519
Custards and Puddings 520
Bavarians and Mousses 533
Soufflés 549
21 Frozen Desserts 553
Churn-Frozen Desserts 554
Still-Frozen Desserts 566
22 Fruit Desserts 575
Handling Fresh Fruits 576
Fruit Desserts 584
23 Dessert Presentation 605
Overview of Dessert Plating 606
Practical Plating Guidelines 608
24 Chocolate 633
Production of Chocolate 634
Molding Chocolate 638
Chocolate Decorations 639
Chocolate Truffles and Confections 646
25 Marzipan, Pastillage, and Nougatine 655
Marzipan 656
Pastillage 660
Nougatine 664
26 Sugar Techniques 669
Boiling Syrups for Sugar Work 670
Spun Sugar and Caramel Decorations 671
Poured Sugar 675
Pulled Sugar and Blown Sugar 677
Boiled Sugar Confections 684
27 Baking for Special Diets 691
Dietary Concerns 692
Modifying Formulas for Special Needs 699
Formulas 704
APPENDIX 1 Large-Quantity Measurements 716
APPENDIX 2 Metric Conversion Factors 741
APPENDIX 3 Decimal Equivalents of Common Fractions 742
APPENDIX 4 Approximate Volume Equivalents of Dry Foods 743
APPENDIX 5 Temperature Calculations for Yeast Doughs 744
APPENDIX 6 Eggs and Safety 746
Glossary 747
Bibliography 755
Recipe Index 757
Subject Index 763
| Zusatzinfo | Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 218 x 279 mm |
| Gewicht | 2132 g |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-118-08374-1 / 1118083741 |
| ISBN-13 | 978-1-118-08374-1 / 9781118083741 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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