Professional Baking

Informationen zum Autor WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America. Klappentext A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices. Zusammenfassung A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionalsIn the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.THE NEW EDITION INCLUDES:* Updates to the art program, including new photos, tables, and illustrations throughout the book* Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration* New material and recipes on the construction of entremets and revised material on the Joconde Method and dough laminationThis latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices. Inhaltsverzeichnis Recipe Contents xiii Preface xxi 1 The Baking Profession 3 Baking: Historical Background 4 Baking and Pastry Careers 10 2 Basic Professional Skills: Bakeshop Math and Food Safety 15 Using Formu...

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Recipe Contents xiii
 
Preface xxi
 
1 The Baking Profession 3
 
Baking: Historical Background 4
 
Baking and Pastry Careers 10
 
2 Basic Professional Skills: Bakeshop Math and Food Safety 15
 
Using Formulas 16
 
Measurement 19
 
Using Baker's Percentages 23
 
Cost Calculations 28
 
Food Safety and Sanitation 30
 
3 Baking and Pastry Equipment 41
 
Large Equipment 42
 
Pans, Containers, and Molds 46
 
Hand Tools and Miscellaneous Equipment 49
 
4 Ingredients 55
 
Wheat Flour 56
 
Other Flours, Meals, and Starches 63
 
Sugars 67
 
Fats 71
 
Milk and Milk Products 75
 
Eggs 79
 
Leavening Agents 82
 
Gelling Agents 86
 
Fruits and Nuts 88
 
Chocolate and Cocoa 90
 
Salt, Spices, and Flavorings 94
 
5 Basic Baking Principles 99
 
Mixing and Gluten Development 100
 
The Baking Process 104
 
After Baking 106
 
6 Understanding Yeast Doughs 109
 
Yeast Product Types 110
 
The 12 Steps of Yeast Dough Production 111
 
Standards of Quality for Yeast Goods 120
 
7 Lean Yeast Doughs: Straight Doughs 123
 
Mixing Methods and Mix Techniques 124
 
Controlling Fermentation 129
 
Producing Handcrafted Breads 131
 
Makeup Techniques 147
 
8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163
 
Sponges and Other Yeast Pre-Ferments 164
 
Sourdough Starters 167
 
Dough Temperatures and Fermentation 171
 
From Fermentation to Baking 171
 
9 Rich Yeast Doughs 191
 
Sweet Dough and Rich Dough Formulas 192
 
Laminated Dough Formulas 198
 
Makeup of Rich-Dough Products 203
 
10 Quick Breads 221
 
Muffin Mixing and Production Methods 222
 
Biscuit Mixing and Production Methods 224
 
Formulas 226
 
11 Doughnuts, Fritters, Pancakes, and Waffles 239
 
Doughnuts and Other Fried Pastries 240
 
Pancakes and Waffles 252
 
12 Basic Syrups, Creams, and Sauces 261
 
Sugar Cooking 262
 
Basic Foams: Whipped Cream and Meringues 265
 
Custard Sauces 270
 
Dessert Sauces and Chocolate Creams 277
 
13 Pies 293
 
Pie Doughs 294
 
Assembly and Baking 298
 
Fillings 302
 
Standards of Quality for Pies 322
 
14 Pastry Basics 325
 
Pâte Brisée and Short Pastries 326
 
Puff Pastry 329
 
Éclair Paste 344
 
Strudel and Phyllo 350
 
Baked Meringues 356
 
15 Tarts and Special Pastries 365
 
Tarts and Tartlets 366
 
Special Pastries 375
 
16 Cake Mixing and Baking 389
 
Principles of Cake Mixing 390
 
Mixing High-Fat or Shortened Cakes 392
 
Mixing Egg-Foam Cakes 396
 
Cake Formula Balance 401
 
Scaling, Panning, and Baking 402
 
Standards of Quality for Cakes 405
 
Altitude Adjustments 407
 
17 Assembling and Decorating Cakes 431
 
Preparing Icings 432
 
Assembling and Icing Simple Cakes 446
 
Basic Decorating Techniques 450
 
Planning and Assembling Specialty Cakes 458
 
Procedures for Specialty Cakes 466
 
18 Cookies 491
 
Cookie Characteristics and Their Causes 492
 
Mixing Methods 493
 
Types and Makeup Methods 495
 
Panning, Baking, and Cooling 498
 
Standards of Quality for Cookies 499
 
19 Custards, Puddings, Mousses, and Soufflés 527

Dettagli sul prodotto

• Autori: W Gisslen, Wayne Gisslen, Wayne (Long Lake Gisslen, Wayne (The Culinary Institute of America) Gisslen
• Editore: Wiley, John and Sons Ltd
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.01.2022
• EAN: 9781119744993
• ISBN: 978-1-119-74499-3
• Pagine: 816
• Categorie: Guide e manuali > Mangiare e bere > Cucinare al forno; Backen, Hospitality, Bäckerei, Hotelgewerbe, Gastronomie u. Touristik, Professional Baking & Pastry, Bäckerei u. Konditorei