Full Description
In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and décor and confectionery work.
Contents
Acknowledgments vi Introduction vi
THE BAKING AND PASTRY PROFESSIONAL 1
SCALING AND MEASURING TOOLS AND TECHNIQUES 5
CUTTING TOOLS AND TECHNIQUES 17
SMALL TOOLS AND APPLIANCES USAGE AND TECHNIQUES 29
BREAD BAKING AND QUICK-BREAD MAKING TECHNIQUES AND TOOLS 53
PASTRY, CAKE, AND COOKIE TOOLS AND TECHNIQUES 75
CHOCOLATE, DÉCOR, AND CONFECTIONERY 109
BAKEWARE 139
Glossary 151
Appendix 155
Readings and Resources 158
Index 160
