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Informationen zum Autor Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis 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 ...
List of 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
