Gisslen's 7th 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 title 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. Also included with Professional Baking…mehr
Gisslen's 7th 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 title 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. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
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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Preface
Acknowledgments
About CulinarE-Companion(TM)
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
Pâte Brisée and Short Pastries
Puff Pastry
Éclair 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 Soufflés
