Full Description
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers 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.
Contents
Recipe Contents xivPreface xxiiAcknowledgments xxvi1 The Baking Profession 3Baking: Historical Background 4Baking and Pastry Careers 102 Basic Professional Skills: Bakeshop Math and Food Safety15Formulas and Measurement 16Food Safety and Sanitation 303 Baking and Pastry Equipment 41Equipment Sanitation and Safety 42Large Equipment 42Pans, Containers, and Molds 47Hand Tools 50Miscellaneous Tools and Equipment 524 Ingredients 55Wheat Flour 56Other Flours, Meals, and Starches 63Sugars 65Fats 68Milk and Milk Products 72Eggs 76Leavening Agents 79Gelling Agents 82Fruits and Nuts 85Chocolate and Cocoa 86Salt, Spices, and Flavorings 905 Basic Baking Principles 95Mixing and Gluten Development 96The Baking Process 100After Baking 1026 Understanding Yeast Doughs 105Yeast Product Types 106Yeast Dough Production 107Types of Dough-Making Processes 120Controlling Fermentation 121Bread Faults and Their Causes 1247 Understanding Artisan Breads 127What Is Artisan Bread? 128Flour 128Pre-Ferments and Sourdough Starters 129Autolyse 135Fermentation 135Baking 136Artisan Bread Formulas 1368 Lean Yeast Doughs 139Introduction to Handcrafted Breads 140Crisp-Crusted Bread Formulas 141Soft-Crusted Bread and Rye Bread Formulas 148Sourdough Formulas and Specialty Breads for the Artisan Baker153Makeup Techniques 1709 Rich Yeast Doughs 185Sweet Dough and Rich Dough Formulas 186Laminated Dough Formulas 192Fillings and Toppings 197Makeup Techniques 20310 Quick Breads 215Mixing and Production Methods 216Formulas 22011 Doughnuts, Fritters, Pancakes, and Waffles 233Doughnuts 234Formulas 236Fritters 239Pancakes and Waffles 24612 Basic Syrups, Creams, and Sauces 255Sugar Cooking 256Basic Creams 260Dessert Sauces 27413 Pies 283Pie Doughs 284Assembly and Baking 288Fillings 292Pie Faults and Their Causes 31214 Pastry Basics 315Pate Brisee and Short Pastries 316Puff Pastry 319Eclair Paste 333Strudel and Phyllo 339Baked Meringues 34515 Tarts and Special Pastries 353Tarts and Tartlets 354Special Pastries 36316 Cake Mixing and Baking 377Mixing 378Cake Formula Balance 389Scaling, Panning, and Baking 390Altitude Adjustments 395Formulas 39617 Assembling and Decorating Cakes 419Icings 420Assembling and Icing Simple Cakes 434Basic Decorating Techniques 43818 Specialty Cakes, Gateaux, and Torten 449Planning and Assembling Specialty Cakes 450Procedures for Popular Specialty Cakes 45719 Cookies 483Cookie Characteristics and Their Causes 484Mixing Methods 485Types and Makeup Methods 487Panning, Baking, and Cooling 490Petits Fours Secs 491Formulas 49320 Custards, Puddings, Mousses, and Souffles 519Custards and Puddings 520Bavarians and Mousses 533Souffles 54921 Frozen Desserts 553Churn-Frozen Desserts 554Still-Frozen Desserts 56622 Fruit Desserts 575Handling Fresh Fruits 576Fruit Desserts 58423 Dessert Presentation 605Overview of Dessert Plating 606Practical Plating Guidelines 60824 Chocolate 633Production of Chocolate 634Molding Chocolate 638Chocolate Decorations 639Chocolate Truffles and Confections 64625 Marzipan, Pastillage, and Nougatine 655Marzipan 656Pastillage 660Nougatine 66426 Sugar Techniques 669Boiling Syrups for Sugar Work 670Spun Sugar and Caramel Decorations 671Poured Sugar 675Pulled Sugar and Blown Sugar 677Boiled Sugar Confections 68427 Baking for Special Diets 691Dietary Concerns 692Modifying Formulas for Special Needs 699Formulas 704APPENDIX 1 Large-Quantity Measurements 716APPENDIX 2 Metric Conversion Factors 741APPENDIX 3 Decimal Equivalents of Common Fractions 742APPENDIX 4 Approximate Volume Equivalents of Dry Foods 743APPENDIX 5 Temperature Calculations for Yeast Doughs 744APPENDIX 6 Eggs and Safety 746Glossary 747Bibliography 755Recipe Index 757Subject Index 763
