Professional Baking

2016·28.75 MB·English

by  Wayne Gisslen

Cover Page: iii
Title Page Page: iii
Preface Page: v
Organization of the Text Page: xxi
The Formulas Page: xxi
Media and Supplements Page: xxii
1 The Baking Profession Page: 2
BAKING: HISTORICAL BACKGROUND Page: 4
BAKING AND PASTRY CAREERS Page: 10
TERMS FOR REVIEW Page: 13
QUESTIONS FOR REVIEW Page: 13
2 Basic Professional Skills Page: 14
USING FORMULAS Page: 15
MEASUREMENT Page: 19
USING BAKER'S PERCENTAGES Page: 23
COST CALCULATIONS Page: 28
FOOD SAFETY AND SANITATION Page: 29
TERMS FOR REVIEW Page: 38
QUESTIONS FOR REVIEW Page: 39
3 Baking and Pastry Equipment Page: 40
LARGE EQUIPMENT Page: 42
PANS, CONTAINERS, AND MOLDS Page: 46
HAND TOOLS AND MISCELLANEOUS EQUIPMENT Page: 48
4 Ingredients Page: 52
WHEAT FLOUR Page: 53
OTHER FLOURS, MEALS, AND STARCHES Page: 60
SUGARS Page: 63
FATS Page: 66
MILK AND MILK PRODUCTS Page: 70
EGGS Page: 74
LEAVENING AGENTS Page: 77
GELLING AGENTS Page: 80
FRUITS AND NUTS Page: 83
CHOCOLATE AND COCOA Page: 84
SALT, SPICES, AND FLAVORINGS Page: 88
TERMS FOR REVIEW Page: 90
QUESTIONS FOR REVIEW Page: 91
5 Basic Baking Principles Page: 92
MIXING AND GLUTEN DEVELOPMENT Page: 93
THE BAKING PROCESS Page: 98
AFTER BAKING Page: 100
TERMS FOR REVIEW Page: 101
QUESTIONS FOR REVIEW Page: 101
6 Understanding Yeast Doughs Page: 102
YEAST PRODUCT TYPES Page: 104
THE 12 STEPS OF YEAST DOUGH PRODUCTION Page: 105
STANDARDS OF QUALITY FOR YEAST GOODS Page: 113
TERMS FOR REVIEW Page: 115
QUESTIONS FOR REVIEW Page: 115
7 Lean Yeast Doughs: Straight Doughs Page: 116
MIXING METHODS Page: 117
CONTROLLING FERMENTATION Page: 122
PRODUCING HANDCRAFTED BREADS Page: 124
MAKEUP TECHNIQUES Page: 140
TERMS FOR REVIEW Page: 152
QUESTIONS FOR REVIEW Page: 153
8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs Page: 154
SPONGES AND OTHER YEAST PRE-FERMENTS Page: 156
SOURDOUGH STARTERS Page: 159
FROM FERMENTATION TO BAKING Page: 162
TERMS FOR REVIEW Page: 179
QUESTIONS FOR REVIEW Page: 179
9 Rich Yeast Doughs Page: 180
SWEET DOUGH AND RICH DOUGH FORMULAS Page: 182
LAMINATED DOUGH FORMULAS Page: 188
MAKEUP OF RICH-DOUGH PRODUCTS Page: 193
TERMS FOR REVIEW Page: 209
QUESTIONS FOR REVIEW Page: 209
10 Quick Breads Page: 210
MUFFIN MIXING AND PRODUCTION METHODS Page: 212
BISCUIT MIXING AND PRODUCTION METHODS Page: 214
VARIATIONS Page: 215
TERMS FOR REVIEW Page: 227
QUESTIONS FOR REVIEW Page: 227
11 Doughnuts, Fritters, Pancakes, and Waffles Page: 228
DOUGHNUTS AND OTHER FRIED PASTRIES Page: 230
PANCAKES AND WAFFLES Page: 241
TERMS FOR REVIEW Page: 249
QUESTIONS FOR REVIEW Page: 249
12 Basic Syrups, Creams, and Sauces Page: 250
SUGAR COOKING Page: 251
METHOD 1 Page: 254
METHOD 2 Page: 254
BASIC FOAMS: WHIPPED CREAM AND MERINGUES Page: 255
CUSTARD SAUCES Page: 259
DESSERT SAUCES AND CHOCOLATE CREAMS Page: 267
TERMS FOR REVIEW Page: 277
QUESTIONS FOR REVIEW Page: 277
13 Pies Page: 278
PIE DOUGHS Page: 279
ASSEMBLY AND BAKING Page: 284
FILLINGS Page: 288
VARIATION Page: 290
TERMS FOR REVIEW Page: 308
QUESTIONS FOR REVIEW Page: 309
14 Pastry Basics Page: 310
PÂTE BRISÉE AND SHORT PASTRIES Page: 312
PUFF PASTRY Page: 315
ÉCLAIR PASTE Page: 329
STRUDEL AND PHYLLO Page: 335
METHOD 1, USING HOMEMADE DOUGH Page: 337
METHOD 2, USING PHYLLO LEAVES Page: 337
BAKED MERINGUES Page: 340
TERMS FOR REVIEW Page: 347
QUESTIONS FOR REVIEW Page: 347
15 Tarts and Special Pastries Page: 348
TARTS AND TARTLETS Page: 350
SPECIAL PASTRIES Page: 358
TERMS FOR REVIEW Page: 371
QUESTIONS FOR REVIEW Page: 371
16 Cake Mixing and Baking Page: 372
PRINCIPLES OF CAKE MIXING Page: 374
MIXING HIGH-FAT OR SHORTENED CAKES Page: 376
Variation Page: 377
MIXING EGG-FOAM CAKES Page: 380
CAKE FORMULA BALANCE Page: 385
SCALING, PANNING, AND BAKING Page: 386
STANDARDS OF QUALITY FOR CAKES Page: 389
ALTITUDE ADJUSTMENTS Page: 391
TERMS FOR REVIEW Page: 413
QUESTIONS FOR REVIEW Page: 413
17 Assembling and Decorating Cakes Page: 414
PREPARING ICINGS Page: 416
ASSEMBLING AND ICING SIMPLE CAKES Page: 429
BASIC DECORATING TECHNIQUES Page: 434
PLANNING AND ASSEMBLING SPECIALTY CAKES Page: 441
PROCEDURES FOR SPECIALTY CAKES Page: 450
Swiss Rolls Page: 468
VARIATION: HALF ROLLS Page: 469
Small Cakes Page: 471
TERMS FOR REVIEW Page: 473
QUESTIONS FOR REVIEW Page: 473
18 Cookies Page: 474
COOKIE CHARACTERISTICS AND THEIR CAUSES Page: 476
MIXING METHODS Page: 477
TYPES AND MAKEUP METHODS Page: 479
PANNING, BAKING, AND COOLING Page: 482
TERMS FOR REVIEW Page: 509
QUESTIONS FOR REVIEW Page: 509
19 Custards, Puddings, Mousses, and SoufflÉs Page: 510
RANGE-TOP CUSTARDS AND PUDDINGS Page: 512
BAKED CUSTARDS AND PUDDINGS AND STEAMED DESSERTS Page: 514
BAVARIANS, MOUSSES, AND CHARLOTTES Page: 524
DESSERT SOUFFLÉS Page: 541
TERMS FOR REVIEW Page: 542
QUESTIONS FOR REVIEW Page: 543
20 Frozen Desserts Page: 544
IDENTIFYING QUALITY ICE CREAM AND SORBET DESSERTS Page: 546
PREPARING ICE CREAMS AND SORBETS Page: 548
PREPARING STILL-FROZEN DESSERTS Page: 557
TERMS FOR REVIEW Page: 565
QUESTIONS FOR REVIEW Page: 565
21 Fruit Desserts Page: 566
HANDLING FRESH FRUITS Page: 567
PREPARING FRUIT DESSERTS Page: 576
TERMS FOR REVIEW Page: 594
QUESTIONS FOR REVIEW Page: 595
22 Dessert Presentation Page: 596
OVERVIEW OF DESSERT PLATING Page: 597
PRACTICAL PLATING GUIDELINES Page: 600
TERMS FOR REVIEW Page: 623
QUESTIONS FOR REVIEW Page: 623
23 Chocolate Page: 624
PRODUCTION AND TEMPERING OF CHOCOLATE Page: 625
Method 1: Tablage Page: 629
Procedure Variation Page: 629
Method 2: Seeding or Injection Page: 629
MOLDING CHOCOLATE Page: 629
Method 1 Page: 631
Method 2 Page: 631
CHOCOLATE DECORATIONS Page: 631
CHOCOLATE TRUFFLES AND CONFECTIONS Page: 637
TERMS FOR REVIEW Page: 644
QUESTIONS FOR REVIEW Page: 645
24 Marzipan, Pastillage, and Nougatine Page: 646
MARZIPAN Page: 648
PASTILLAGE Page: 652
NOUGATINE Page: 655
TERMS FOR REVIEW Page: 657
QUESTIONS FOR REVIEW Page: 658
25 Sugar Techniques Page: 660
BOILING SYRUPS FOR SUGAR WORK Page: 662
SPUN SUGAR, CARAMEL DECORATIONS, AND POURED SUGAR Page: 663
PULLED SUGAR AND BLOWN SUGAR Page: 668
BOILED SUGAR CONFECTIONS Page: 676
TERMS FOR REVIEW Page: 681
QUESTIONS FOR REVIEW Page: 682
26 Baking for Special Diets Page: 683
NUTRITIONAL CONCERNS Page: 685
FOOD ALLERGIES AND INTOLERANCES Page: 689
MODIFYING FORMULAS FOR SPECIAL NEEDS Page: 691
TERMS FOR REVIEW Page: 707
QUESTIONS FOR REVIEW Page: 707
Appendix 1: Large-Quantity Measurements Page: 708
Appendix 2: Metric Conversion Factors Page: 732
Weight Page: 733
Volume Page: 733
Length Page: 733
Temperature Page: 733
Appendix 3: Decimal Equivalents of Common Fractions Page: 733
Appendix 4: Approximate Volume Equivalents of Dry Foods Page: 734
Appendix 5: Temperature Calculations for Yeast Doughs Page: 736
Machine Friction Page: 736
Ice Calculation Page: 736
Appendix 6: Egg Safety Page: 737
Storage Page: 738
Handling Page: 738
Preparation Guidelines Page: 738
Glossary Page: 738
Bibliography Page: 747
Recipe Index Page: 748
Subject Index Page: 758
End User License Agreement Page: 763