On baking : a textbook of baking and pastry fundamentals

860 Pages·2016·84.13 MB·english

by  Sarah R. Labensky

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T H I R D E D I T I O N U P D A T E
O N B A K I N G
A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS
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O N B A K I N G
Approach and Philosophy of
On Baking, Third Edition Update, follows the model established in our previous editions, which
has prepared thousands of students for successful careers in the baking and pastry arts by building
a strong foundation based upon sound fundamental techniques. On Baking focuses on teaching
the hows and whys of baking. On Baking starts with general procedures, highlighting funda-
mental principles and skills, and then presents specific applications and sample recipes. Core
baking and pastry principles are explained as the background for learning proper techniques.
Once mastered, these techniques can be used in the preparation of a wide array of baked goods,
pastries and confections. The baking and pastry arts are shown in a cultural and historical con-
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text as well so that students understand how different techniques and flavor profiles developed.
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u Chapters focus on four areas essential to a well-rounded baking and pastry professional:
G ➊ Professionalism Background chapters introduce students to the field with material on
culinary and baking history, food safety, tools and ingredients.
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A ➋ Breads Four chapters focus on breadmaking, from basic quickbreads to yeast breads and
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advanced artisan specialties such as sourdough breads and laminated doughs.
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i ➌ Desserts and Pastries Fundamental baking techniques used in the preparation of
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cookies, pies, cakes, custards and frozen desserts are explained and then demonstrated with a
wide range of recipes. Healthy baking concludes this section.
➍ Advanced Pastry Work Chapters on tortes and modern entremets, petits fours, plated
desserts, chocolate and sugar work demonstrate advanced concepts and techniques.
UPDATES
▶ More than 230 new photographs and illustrations provide clear representations of core
preparations that are the foundation of any good baking textbook.
▶ Over 40 new recipes reflect up to the minute trends in bakeries and foodservice.
▶ New step-by-step photographs emphasize stages in making key products such as
flaky biscuits, pie crust and meringue.
▶ New photographs that show contemporary plate presentation styles to help stu-
dents in their mastery of plating and presentation.
▶ Coverage of the construction of tiered specialty cakes has been expanded to include
new photographs of celebration cakes from professional cake decorators.
▶ Content updates reflect current trends in the world of baking and pastry, such as the
interest in food science, ingredient function and specialty cake production.
▶ Expanded coverage of flavors and advanced pastry techniques is offered in new
sidebars and recipes.
▶ Additional troubleshooting content is included to help students master challenging
bakeshop items such as puff pastry, meringues, éclair paste and pastry cream.
▶ MyCulinaryLab for On Baking features new culinary math questions with step-by-step
remediation that instructors can assign as homework. Topics covered in these problem
sets include measurement conversions, metric conversions, formula conversions, baker’s
percentages, and yield percentages. Updated chapter tests, chapter quizzes, and dynamic
study modules can also be assigned for homework.
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GUIDED TOUR
Easy to navigate, On Baking is divided into bite-sized subsections to optimize your learning experi-
ence. We invite you to explore this new edition with the following Guided Tour through the features
presented.
78 Chapter four
HAllmARk FEATURES
Whole milk—that is, milk as it comes from the cow—consists primarily of water
(about 88%). It contains approximately 3.5% milkfat and 8.5% other milk solids (pro-
lactose a disaccharide that occurs teins, milk sugar [lactose] and minerals).
naturally in mammalian milk; milk sugar W◀h lolee amrilnk iisn ggra dOed bA,j eBc otr iCv eacscording to standards recomme5n6d edC bhya tphtee Ur .tSh. ree
After studying this chapter, Public Health Service. Grades are assigned based on bacterial count, with Grade A prod- e
Each chapter begins with clearly stated objectives
you will be able to: uctBs AhaKvIiNngG t hISe lAo wSeCsItE cNouCnEt .T GHrAadTe Rs EBL aInEdS CO,N th UouNgDhE sRtiSllT sAafNe DanINd Gw hToHleEso me, are rarely of moistured into the atmosphere; it is also a change in the location and distribution of water
Trans FaTs avaBitlhaAbaSlteI C gf uoPriR drIeeNt yaCiolI uPo rLt EocoS fm oocmf utehsr eco ibanla wukishne.ga tF a rcneadsnh c wboeoh ko ilne gm pilrko cise snsoets a. vOainlacbel eas traarwch, rbeutrto mgraudsat tbioen the process molecules iwithin the product. This process, known as starch retrogradation, occurs as
Hydrogen a•t eumdned tfeharotsd tasis nu dsle etshdse i nvp atrhroieon uebs a mktoei sxhinogp prosoactfecu shfdsloeieedunv rtae, sduf awn btde ya ed nrcesdost camwrniabdptesel e rstt hhbionaertgc tt lohytmh.ee ea scc htaioa fpninstie strhh.eadt tparkoed pulcatc aer ew hae fnu nac mtioixnt uowdrerofhes ueu grlteh ib sly ob ssaetka emrcdoh g ismotuoorldees ca utfhtleeasrt bianra eak i dnbrgay;t totehrr e so tar le sctraurIscnth t bom rbeoaelGuedccosu,m lteehs itcso oumoglho, i bsaetnucdor eml emianthigge rdrayetn.e sIs ef frtr haoenm dp retohxdpeu eiclnlti tniesgr inmoorot itwsote ultrlh ewe. rdapripeer dc, rmusot,i stcuarues iensgc apthees
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life than nonmhoysdt rboagkeenshaotepd it efamts. For Pawsotrek uwrithiz faortmioulans with greater ease. Though a degree in chemistry and texturAe of breads can be revived by reheating them to approximately 140°F (60°C),
these reas •o nidse, nitti fhy aasn db eunedne russteandd itnh e basic or physics is not a prerequisite for working in the bakeshop, a good the temperuature at which starch gelatinization occurs. Usually, products can be reheated
abundance ibna kthineg faonodd c omoakninugfa mcteuthr-ods By ulanwd,e rasltla Gndraindge oAf mthielk e mveurystd abye spcaiestnecuer iozef dt hper ikoirtc thoe nre mtaailk seasl ef.o Pr aas teurization is the only once wsithout causing additional quality loss.
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tor for heart disease and possib •l ype rform the 10s spteopsi linavoglvee,d itnh uso f ibnrecardes.a Tshiinn-cgru sstehde blafg uliefttee.s , Mtendielkr P’asr kneru Htoruiset iroolnls, aclri svp alue is not significantly affected Products containing fats and sugars, which retain moisture, tend to stay fresh longer. Com-
yeast bread production
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hard to find ways to provide t h• emst rixa iygehats dt oduoguhgu hmse luthstiondgr athnaed t-heP asCtusteomuerrs airze daemtaniodingn, and more restaurants are serving, exciting
sponge method bread assortments to their guests at every meal. Although few baked
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into a homogeneous mixture by properly ▶ Activationc hoafll athh, ec opnrtaointe siingnsi fiinca nwtlhy emaotr ef lsouugar,r acnadu fsaitn tgha tnh leea fno dromugahtsi.o Rnic ho f the elastic structure Sensory science is the study of the ways humans experience the world through our
hydrogebnlaetneddin gt yinpgirceadlileyn ctsontain less Ultrac-ahlliegdh g-ltuedtoemungph beakreas tinutor seof te(rU prHodTuc)ts wpirtho ac teensdseinr cgru sit sa nad inftoerriomr c ruomfb ultra-pasteurization in which five primary senses—sight, sound, smell, taste and touch. Eating engages all of these
tthuarenr s1 a.5re gcpr leuweatroetcenredk a niwnnt hg etel ranwas nwtitischh en fcaaeattt w.nf looMourlkara o,ins fc u mpofaroroncist-e,t einnse d mpaicl▶kk eiwIdsn h hcieonenr lp sdbto aearkratarceit ionlicdaoehdv. e,n t icrfse el aooddmkfi nysi nc apdtu iCoarsesuh iierganndapht et tioiensurr sCma9r h,aeum aLd pnaoeimtx edbftir ynu e28 airr,nt8 eeEc s do0n(t rraDp°ieceFoohrrueria–gldateih3 ntYs gi0ec.o alo0asnytn° )eBF rdtrseo ioa( tfdh1 ifseoa3. tlAn p8a nssi°pdt Cae rfclnio–isfuidec1r taa4yannps9ddee i° ospdC f etvi)c efaloolprly 2a s letigoahl 6et dt es xettocuo rpner devs.e Intt i bs athcteen- sthene sseos.u nImd aogfi nites car ulosat fc roafc kblrienagd .a sF iitr scto tohlse raef tiesr ibtsa kscinegn.t Twhheinle itins atphpee aorvaennc,e p, ear bhuaprns ieshveend
stroaynbse-faant-aar efnnarsddenp edomst n raoesninbtisphgleouteh llfrai o dttorbe tdlbhe;ae nikstir deh gvdsoiov grletutosoem os netdmri,sun tacagetknxusedtr.ue ir se and rfoiar ffaortol Mdmleiniax gesintn, gtst ehimfrtrmiienienn tatTehkhgghi ionsim s gdt cac hhsnlheoa aedaapnpnc ttce sctearoohtnr aidcmnsrpo rs.pvtpo ileaynAulr iirstgsdon lihton weheu dmognroerh.skta uauibUnnilrrgg eyte nhhaw etdtio h th bhUppiaa rnaostelHig dlc nitsu ynp cTepsrgtoiesdmr. ds em TuoUduhcfte iliyiet oHlepanknarn itst nTsteecc- coriaa aphumirlnnseeseisql di yubpdl e.pkirse sro(c o Sfucpdosseartues eeocnr tdlTsry ,be acdebo lmseut 3nbo.irr1nee.e)fdd rB .iw glBeeiuntrhtda tocineuudgtt-,, rietf srhigoeuraldti obne cictoo ilmso rcp hloeefxw tfheladev ,b oirtross wtaarnsete erde blceeracusosemtd. .eW As naitpyhp ctaohrneesn ufti,mr swte hrb ecittaehn ew fro ei rtem ixsp asenwr ieoeenptci noei rot hsnae lo ttyfe .xt hWtue ribethr oe caf hdteh awef tibenrrg ee,a amdti.n oArges,
Check waitphp emaraajnocre edible oil produc- chiltliendg balesofo croemi nscbeluirndvienisgn iagnrt gisaraennd-sditye lnset tbosr,e raiendds ta hllsiioks decisa cfsurese sfesadht ,h emirne .i aRl keur enoaidnqinucgee t hwoea pye tnoe edn.s uUreH thTat par doocuegshsi ng may give but the sensory scientist is trained to evaluate a food product at each stage. A basic under-
esursp apsli ewre atfhleolr roraa usstge uyh itot osau ifibnrti clnbeoga r spakuonebdrra ystmte iii ntxauiginrt rgeien;s tdto.oi e aw nmhtii px tauirre mLoinlibknga ck aoae rsvps ailoniirgltaaohtb eta ll aeydIfnili rgsaic crknueionysd s itEoiecoonkrnu tu aseor,s fdoitb st h aporeettrec taf eou,cs rmnoti,cm etotdi ,oeki onnsibeud o.neugf d Bhiotn b gewoeiraeftro d tgrfihieeona nbaaigtessnmg , f ioin cnnudnroniguend g ra ispi ntmnih ogCgisihpn ncamuhipgfatil,iepxa crtki er4nanri,.ng tBe.yta a k Tideenhsfihnef ote gpchc rteae n aoUtdino nwn im htoeifpid lppk oSi’nsct kganet theuses to.lrpfi tional value. stanWdihnegn owf es etnalsko aryb oscuite fnocoed w, wille e onfhteann ctrey a t ofo doeds cprriboefe tshsieo pnhayl’ssi ccaolo pkeirncge patniodn s ewrev ihnagv ea bwilhiteyn.
air (air cells) gives baked goods their final texture after baking. Air cells are formed by the
into a mixture to lighten, such as beating eating (“it tastes tart or sugary” or “it feels greasy”) or the recognition of the flavor (“I can
egg whites to a foam Hocwomhaigcouhl aggtiivoeen t nohYfeei pzacraaosktteet iani osu innni ftohrem m fiinxteu treex. tAu rbeu. tTtehreys ec aakire cbealtltse ar rhe acsr meaatendy etixncylu esviveenl ya idr ucreilnlsg, sense the rosemary” or “there is a hint of strawberries”). In either case, the terms flavor and
Artisan and other yeast breads are made from dough prepared with yeast, which, over time taste are often confused. Although often used interchangeably, they are not synonymous.
HotmheoF magteisxn diniozg an ptolorietnoao evbc-encnleeesl s lntesihds.de fdu awon ugigupthsh.,r Vc oawaucrsiaoientugses sirstt. rt ▶aioBin nreiss aeow mtfa inynhdea gbsitae,c c abohremrl epetg nrlehesdsesen iidtn n evfngiasr,et u.t caYD rlegleya slaeto evmiesb rayi fiwnulihvglienner,eg .ks oY inriegtaeansnatii sdfomweie:nd hasng o aslned mstiirlrkin agf rlbaerv eroaerkd aun cideedn tiinfia sbilzee o r distinctive quality To the food scientist, flavor is a combination of sensations caused by the presence of a
and permanenont clayrb odhyidsraptees prrseseendt int thher sotaruchgesh anod usutga rts hin ebr elaidq douugihd, .co nTverhtinigs thpemr etov ents the faotf af rfooomd, cdlruinmk opr iontgh er substance foreign substance in the mouth, the feel, aromas and taste of food. The flavor experience
saFeTy alerT fyceearrambsote ncno tdnaiovtiexorindts e tsh; ueitg paalrrso toinc oetroesgf sea buLlrecsyo pet twhoha o htfrlih ecaanehntr tdsi tm ahienne tddoi frcpfaIiearsbmrrioetnnni cpdgciloeeo xt siidr,on et Ya aeattnlhalhdnos eetew tst1h ea is n Cntmuoaegl,rr b riafxtnomah ihanyclecdgosmerh a tota aele,t srcsoin he5 aabn nA d liloleqcaroenguyahfidneoeil cs nr 1w,p r teoioChtcadfheers bsn c olki irnnunqoe Dswua einomim dxatishds fa. eee irr nAmdgteeloints ntihaagt oniohnaunot:ogemdthoe mgshe eontmhouoods gmweiiptntxahetsiur zttcerahee,te i.tiv ooeudnc hwi siat hnn doth stem rceeol-lmbined senses of i(nSceleu Tdeasb lme o3.u4t.h)feel or the texture of a food. Is it creamy, crunchy, smooth or crumbly?
Milk storage ttcghheluaelltt st e yitmneo ane fse oitttr wdmtaoo kaurekngsdh f obisre lcceqaoaftrm butwoeo inrtaimir rhsndapeepio— eippdtxttetihrdehhd,oeai roit snmpg i dsatcbr,hs si eioo a laotklnoek dsr eitaeo nrqtlcaxca opoluWtopnhhdpime oehlp ddo lhe dc npmgbro raoeeyuoaiseeg d nllma hheunspraa’tcsov tiet rem d ecgiwnoly olebsuha r ynttoesueh eefntsresesuo r rccbinmoa onr eireteftbaaqlgnw a odbtlt on,asut loratp thdkyiro si.ieoe onei cv(cxi. nsSieisd kedvesii eaen ung p lmggCoyrg aetrhsehair n adtex epem audisdter needigrsrinu igeaorga3re n i,bdosnlt r tPgletrde syiracbsei,-denah q krcahcmiinnupn radolgneikae q.tisameln exiutogtte,fuwe y otsrBhse e,gfa.a kiTg tceniavnhoesnieg abs ,mrs rehimpcmizaoeebagelmtdlei yad nei m5s pn e3 otortr.dua)ofoo pn Tpdwdtl heoeoiudeifs n tctghitsny .ud c.Firtfu efbte uaarker uene dtnc hmiimmtafeiopooxmtruiuenmsttr.hghs fbceyoe nla t schioesm tseebnnincsaaytt,iio onn ocrfe aa tfoedod in’s tthaes te, actiAvarotem smase lalr ree tcheep toodros risn t hthate ennotseer. tAhero nmosaes oarr ef lvooalta utiple t hchroeumgihc atlh ceo bmacpko uonf dthse t hmaot uttrhav teol
As with most living things, yeast is very sensitive to temperature and moisture. It prefers smell, texture and temperature directly to the limbic center of the brain, the source of all emotional memory. Aroma re-
milkfat rteemmperaoturesv beatwelen 75°F and 95°F (24°C and 35°C). At temperatures below 34°F (2°C), ceptors in the brain interpret these compounds and automatically register the smell, along
Canned milks, aseptically packaged The Importance of Gluten aroma the sensations, as interpreted with visual and emotional clues tied to the experience of smelling and eating. (For many
milks and dry milk powders are sh1e7l0f- WhGolluet emn iisl kth cea tnou aglhs,o r ubbeb perryo scuebsssteadnc ien c rae acteedn twrhifeung weh teoa tr felomuor vise m ailxle od rw ait hp owrattibeory.n tIh to’esf b trhaien ,m ofi lwkhfaatt ,w e detect when a of us, the scent of chocolate chip cookies baking becomes fused with happy childhood mo-
stable products needing no refriger- resuwlhtiant gh eilnps rmedakuec ceodu-nftarty, blroewad- fcahte wany dan nd opnoufantd mcaiklek sli.g hRt eadnud cteendd-fear.t Foloru lre dsso-seufsab nts otmatn iclek c oism wesh ino lceo ntact with sense ments spent with Mom.) As much as 80 percent of the experience of a flavor comes from
receptors in the nose
ation. After the can or box is opened # 105m613i l ckCou snft: rtPeaoairmsnon g wlAuu:ht Leaibncen;h skoy ns uPlgy.f Nfaoi . cd17io0e ungth mori lbkafttaetrC h/cMaa/Yns/K cb oenetnaSi nr4De cEgSmIGlaNu SroEtReVlvICniEeSS. O dlFIte tios fporrmodedu cweh ean l itqhue ipdro wteiitnhs 2% milkfat. its aroma, making the sense of smell an extremely powerful part of the eating experience.
or the powder is reconstituted with TitleL: Oon Bwagklinu-gft 0ae/ent i no Srae rnvledri: tS 4gtClliea-dfiant inm wilhke act oflnoutar ianSrhseo r tm 1/ N%ooirsm tamelneildk ofaPru btlhis.hy ingNd Serrviacoestnedf.at milk, also refertraesdte ttohe asse nfsaatt-iofrnese, ,a s interpreted by Tastes are the sensations we detect when a substance comes in contact with the taste
Gluten development is affected by a number of factors, including mixing techthneiq burea in, of what we detect when food, buds on the tongue (i.e., sweet, sour, salt, bitter and umami). Some substances irritate
water, however, these become po- no-afnadt tohre spkreismen cme iolfk f,a th aansd hmaodi satusr em. Guecnhe rmalliyl,k tfhaet lorenmgeor av esudb satsa npcoe siss imblixee. dT, thheed mrfianotkr eoc or onttheenr ts umbsutasntc es come in contact nerves on the tongue or embedded in the fleshy areas of the mouth. These nerves respond
tentially hazardous foods and must be lgelusste tnh wanill 0d.e5v%elo.p N. (oHnofwate vmeri,l kex sthreomueld o vneortm bixei nsgu binst iitnudtuesdtr ifaolr e wquhipomle emnti lcka ni wnbi trmhe aookus tr tbaastkee dbu-gdosod to sensations of pain, heat or cold, or sensations our brain interprets as spiciness, pungency
be handled just as carefully as fresh formdouwlans t hwei gthluotuent stthrue catudrde.i)t iTohne otyf pfea at ntdo pcroompopretinosna otef ifnogrr etdhiaetn trse imn ao vfoerdm.ula also affect or astringency.
milk. Do4 8not store an open can of ◀ PSaastfeuertizyed Amillek rnteesds to be heated to 200°F (93°C) to destroy certain milk enzymes
milk in its original container, and that are known to weaken gluten structure, resulting in sticky, difficult-to-handle
Brief notes remind you of safety concerns and encourage
keep all milk products refrigerated dough. For convenience, dry milk powder is often used instead because it requires no
at or below 40°F (4°C). yhoeaut itnog ianncdo rips oearsaitley fsotoorde ds.a Yfeotgyu arnt,d b suatnteirtmatiilokn a nindt oU yHoTu rm ilk require no preheating
# 105613 Cust: Pearson Artuoe: gL daubeelsnatsrkr yok y iP ttgch. hNisoe .n e4n8 a zcytmivei.ties. C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe # 105613 Cust: Pearson Au: Labensky Pg. No. 56 C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services Title: On Baking 0/e Server: S4C Short / Normal Publishing Services
iii
# 105613 Cust: Pearson Au: Labensky Pg. No. 78 C/M/Y/K S4DcESIGaN SrERVlICiESS OlF e
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services
A01_LABE4569_03_SE_FM.indd 3 21-11-2014 23:53:30
282 Chapter nine
PROCEDURE FOR ShaPing VOl-aU-VEntS anD BOUChéES 26 Chapter two
❶ Roll out the puff pastry dough to a thickness of approximately 14 inch (6 millimeters).
❷ Cut the desired shape and size using a vol-au-vent cutter or rings. Pastry Brushes
❸ Place the vol-au-vent or bouchée on a paper-lined sheet pan. If you used rings, place Brushes are used in the bakeshop to apply coatings onto bakeware or to glaze foods before
the base on the paper-lined sheet pan, brush lightly with water, then top it with the
or after cooking. A bench brush helps remove flour from the bakeshop worktable. With
dough ring; score the edge with the back of a paring knife. Chill 20 to 30 minutes to
allow the dough to relax before baking. tools and equipment for the bakeshop 25 a long-handled oven brush, the baker can safely sweep the floor of a pizza or deck oven
to prevent bits of flour or cornmeal from burning. Oven brushes must be made from spe-
❹ Brush with egg wash if desired and dock the center with a fork.
Bench Brush cial materials so they don’t burn. Natural bristles do not burn as easily as nylon ones, but
◀ Procedures brushes with synthetic bristles are easier to keep clean and sanitize.
Step-by-step color photographs of various stages in the preparation of Rolling Pins
Vegetable Peeler
ingredients and dishes help you visualize unfamiliar techniques and en-
Rolling pins help flatten or spread dough to a uniform thickness before cutting and bak-
courage you to organize kitchen activities. ing. They also help knead and flatten lumps of dough. Common rolling pins are made
bakeshop ingredients 95 from hardwoods that resist splitting, such as maple or beechwood, and are mounted on
ball bearings with handles at either end. The dowel or French rolling pin is a solid piece
of wood, straight or slightly tapered at each end. Though durable, wooden rolling pins
Zester
Pomegranates ▶ Product Identification should never be soaked in water. Teflon-coated rolling pins are handy for rolling marzipan
and pastillage for decorative work. Marble rolling pins are useful when working with but-
An ancient fruit native to Persia (now Iran), pomegranates (PHOuMnd-urehd-sg raonf -uohritgzi)n aarle crooluonrd p, hoto- tery dough because they may be chilled before using. Textured rolling pins are used to
about the size of a large orange, with a pronounced calyx. Thge rsakpinh sf ohremlps yao hua irdde snhteiflly winitghr ead ients. emboss cookie dough with a decorative pattern before baking or to transfer patterns onto
❶ A vol-au-vepnti ncuktiteshr l-oroekds lcikoel ao r. TPehrefo irnattee ❷dr i,o TPorl aissihn af pialenle dwd iSt hwlo riittnthegsd h, uusne dtwroe d s of small rDede ssecerdips t(iwonhsic hle ta ryeo, buo etaxnpilcoarlely ,a huge Textured Rolling Pin a sheet of marzipan or fondant icing before it is draped over a cake.
e double cookie cutter with one cutter rings, one approximately 1 inch
d about 1 incthh (2e. 5a ccetnutaiml eftreursi)t ssm) aslluSeprr rooounnsded(2 .b5 yc ejnutiimceyt erres)d s mpaullelpr t.h aAnn th ein edible yvealrlioewty mofe imtebmrasn seu csehp aasr aftreusi ttsh, es ugars,
than the othseeer.d Tso icnutt oth ec opamstprya, rtments. Poomtheerg. Trahne alatregse ra rrineg siws ueseetd- stoo ucurt, and thneu tsse eSodtrrs a ciaghrheot c pSolpelaaattsuealsan. t(Clya kcer)unchy.
ui 43si6m ply CpohsiTtiaohnpe t htbe reciugrthte trt arnhedd ip rsreetsesd ese mnake atwno arotturnadcst. iOvnee g wailrl nbies hth.e Pbaosme egranate juice is a popular beverage in
down. and is set aside. Use the smaller ring
G Mediterranean cuisines, and tgo rceunt oaudti anne i nstyerriuopr c iirsc lme fraodme tfhreo m concentrated pomegranate juice. Rolling Pin French Rolling Pin
Select heavy fruits that arseec nonodt rroouncdk, -lehaavrindg, ac broarcdkeer drin og r heavily bruised. Whole pomegran-

l ates can be refrigerated seveorfa dl owugehe.ks. Pomegranates are available from PSeOpteUmNbeDr thCroAugKhE Baker’s Peel or Transfer Peel
A December; their peak season is in October. Pomegranates A baker’s peel is a flat wooden or metal shovel used to slide breads and pizza onto the floor
u of the deck oven. It is a necessity when baking breads or pizza on the floor of a hearth oven.
PMRiOsCeE DeUnPRr EPi cFlOkalRCy S ehPaePairnsg MEDalliOnS◀Y mielids: e3 Leonav ePs,l a9 cine. 3 5 in. (22 cm 3 12 cm) each
s
i ❶▶ Raolll loouwt t htehP peru ibffc upkatlstyter yrp ,d eeoaugrg ghfr sau paipntrsod,x iabmluastotet leyk rn1m8 otoiwl k1n4 i nacsh c(3a tcoFt 6ur eMms niplelciemthahe rftoseo drrsa) :n “ tCphdicur kebt a aainmnrdb pianlrgayc efi,g” st,h airse m aacrtguianll fye athtuer be earcrcieosm opf anying in-chapter recipes lists what needs Cutters
V cutot i tc inotmo eeve tno 4 -rioncohm (1 0t-ecemntpimeertaert)u srqeua.res (upper left). Fold each square in half di-
▶ eagZdogenesa. tlCl ytu.h tC eausT tVel ,ethv hbmeereoriiuonrag glnth hc v taaiwarcnerokfdi use,l i dtonfieiorersats m otn ofo g tcsfBheuk eatc.i ldtanlhooc rouoitsgnuu hg gsa,h. rna etdbTheo eRnhu cit ego o1yir2drn ie anpWrcrsuh eh( ur (i1sppbtok.p2laosree rc Cr rem bwrenaiegliteki -htmlde htt)oe. oi tfsnPrenlm uorgpslelu ) a etbfrhblraouleer m stfs-ohti sdterhhaeerersa. ppst epadrint, isna bagno tudot n ptehraeerp lysai rziene vtohisfei b ar1 leel acl bsritpg.i een5 ,g eosignuzg.cg.h as preheating t6h3eT0 a obgvlee-nM, ocuhn1ote0pd0p %Cinang Onpuetnse r CMuotstti nkgit ctohoenlss hhealvpe tah see tp oasf trroyu cnhde fb iasncdu itb acukettre rssa vaen dti ma reo allnindg pcruotdteurc. eM uandiefo frrmom p rsotadinulcetsss.
▶ oGf three adosueg ph aounts (.lower left) and bring the sides of the dough togBeathkeirn tog fopromw a dloeorp, 0.37 oz. 11 g 1.8% steel, chrome-plated metal, tin or plastic, pastry cutters come in sets of graduated sizes,
fibers. Their flesh is spongy, sweet and a brilliant pink-red, dotted with small black seeds. Baker’s Peel
▶ ppinrcehihnge athte omv teogne tthoe r4 t0o 0se°aFl ((lo2w0e0r° rCig)h.t). Unsalted butter, room temperature 15 oz. 450 g 71% with either fluted or smooth edges. A wide variety of shapes are also sold individually. The
❷ Chill the doPugrhi c2k0 ltyo 3p0e marinsu hteas vbee fothree b aakriongm. Bar uoshf wwitaht eegrgm wGealsroha nnif udaelnasidtree dtd.h seu fglaavror of sugar w▶a tleriS.ntreaig hDt1 T rloban.g w7s oinz.gs 690 g 109% bottom edge is sharp for cutting and the top edge is reinforced to take pressure. A dough-
❸ Bake the medalOlionn ucnet ilp geoeldleedn ,a npdr iwcekll lryis epne. aFrills t chea nba bkeed d micedeadll iaonn dwi teha ctreenam r aw, or they can be puréed for making nut cutter is a 4-inch (10 centimeter) round cutter with a smaller circular cutter mounted
Corn syrup or additional granulated 1 oz. 30 g 5%
filling or jamja. Bmruss,h sthaeu bcaekse,d cpuassttray rwditsh golra zseo.rbets, to which they givDee ata vilievdid l ipnien dk rcaowlionrg. sP irlilcukstlyra ptee atroso alsr ea nd in the center. On some models, a lever on the cutter releases a small piece of dough, which
especially commoRnu binb eMr Sepxaitcualan and southwesstuergna ercquuisiipnmese.nt commonly used in a bakeshop. Melon Ball Cutter becomes the doughnut hole once fried. (See page 248.) Rolling cutters consist of one or
Salt 0.37 oz. 11 g 1.8% more round blades mounted in a handle. They are used to portion pizzas, trim edges on
Select fruits that are full-colored, heavy and tender, but not too soft. Avoid those with
Eggs, room temperature 1 lb. (16 eggs) 480 g 76% pastry before baking or leave a decorative impression on dough. Also known as pastry
mushy or bruised spots. Ripe prickly pears can be refrigerated for a week or more. Prickly wheels, those with multiple blades cut several strips of dough at one time.
Vanilla extract 0.25 fl. oz. (11 tsp.) 7 ml 1.2%
▼ Formpuelaarss are grown inH Maenxicdo aTndo soevelrasl sAoulmthowndes etexrtnra sctta t(eosp atinodn aalr)e available from0. 2S5e pflt.e omz-. (112 tsp.) 7 ml 1.2%
ber through December. 2 Prickly Pears Knives
Recipes, more appropriately called formulas in prLoefemssoionn zaels tb,a gkreastheodps, demonstrate tech0n.i0q4u eosz .a (n1d2 tsp.) 1 g 0.2%
Hand tools are designed to aid in cutting, shaping, moving or combining foods. They
1p5ro4v idCeh daeplticeiro ussi xlaboratory heaxvpee freiwm, eifn atnsy f, omr oavliln sgk pOilalrr talsen. vgTeehls e.z eessset,n tgiarla hteandd tools in the bakeshop 0a.r0e 4th oe zs.p (a1t2u tlassp, .) Pa1st rgy Wheel 0.2% Good-quality knives are expensive but last for many years with proper care. Select easily
PROCEDUREdo uFghO scRra pPerEs, wEhlisikns, tgoBnu gtPst eaRnrmdi Csilpkek,c rilaolyiozme dP tcEeumtateprRse ursasetdu reevery day for 8ro ful.t ionez .prepara- 240 ml 38% sharpened, wteoll-ocolnss tarnucdte edq knuiivpems ethnatt afreo cro mthfoer tbaablkee asnhdo bpal an2c5ed in your hand. Knife
tions. Sturdiness, durabBilTiRtoyA taaNnl d b MasatUfteetFyr F waIreNe igtShh eWt :wIaTtcHhw RorAdsI SwIhNenS selec5ti nlbg .h 5a nodz .tools. 2558 g 405% construction and commonly used knives are discussed here.
Choose tools that can withstand the heavy use of a professional kitchen and those that are

#Ti 1tl0e5: 6O1n3 B a kCiunsgt :0 P/ee ar s o n S e rAvuer:: LSa4bCensky Pg. No. 282 ShoeCrat/s M/i lN/yY oc/rKlme aaYnlieedld.: S364 DMcEPSuuIbGalfiN sf❶hi SrninEsgR ,VlS IeS3CrivEii1cSSf2e Ots ol Ftzhe. e(1 0fl5o gu)r eaanchd baking poMwedtheord t:o Mgueftfihner. Set aside. KA ngoifoed kCniofen bsetgirnus cwtiitoh na single piece of metal, stamped, cut or—best of all—forged and
GratersButtermilk ❷ Cream the b1u qttt.er until light and lum96p0- mfrlee. add the 1s5u2g%ar, corn syrup and salt. Cream on medViuemge table Peeler tempered into a blade of the desired shape. Several substances are generally used for knife blades.
A variety oWf hgeraatt ebrrsa nare usesdp teoe sdh ruendt iiln 1lgi0gr eohdzti. eanntds ifnlutoff ys.m aadlld u nthi3feo0 0rem gg gpsie ac efse swo atht aat4 7tthi%meye ,w aillllo wing them to be completely incor- Carbon steel, an alloy of carbon and iron, is traditionally used for blades because it
blend or mASalell-tlptu erpasoisley fwlohurenp boarakteedd. Tbheef10o .mrl7be5.o oa5st zdo .cdz.oinmgm moonr egr eatgegr si62.s32 St0 ghc grea fpoeu rd-osiwdend t hb13eo0. x5b0 %%gorwatl earf.t er each addition. is soft enough to be sharpened easily. It corrodes and discolors easily, however, especially
This grateBra kisin mg paodwe dfe r❸rom a tdind otrh est vaiannl0iel.6slas o aszt.ne (de4l ;ta slepma.)cohn sdi deex tirsa pc1ut8 n( igcf huesdin wg)i tahn dsm thale3l % hleomleos no fa nd orange zest. when used with acidic foods.
varying sizBeask.i nAg hsoadnadl ❹e o nF otoldp isne ctuhree sd0 tr.h6y e oi nzg.gr (a4rte etdsrp iew.)nhtisle a tltheer noap1tee8nl ygb wotittohm th pee brmutittes3 r%fmooildk si nto t hree additions each.
be releasedC.i nAn aflmaot nm, getraolu gndrater with tin0y.,4 r aozzo. (r2- sThbasrpp.) holes rese1m2b gling a woodwor2k%er’s rasp Zester
is now avaEiglagbsle for th ❺e b aDkeivsihdoep .t hTeh be6sa.e5t t goerzra. te(e4vr ese gnagrlyse) einsptoe ctiharlleye 1u 99s5e- ifgnucl hfo 3r r 5em-inocvhin (3g21 2%t-hcee znetsitm eter 3 12-centimeter) greased loaf
Vegetable oil pans. Bake a12t 4fl.0 o0z°.F (200°C) for 153 m60i nmultes, then re5d7u%ce the oven temperature to 350°F (180°C).
from citrus fruits without any of the bitter pith. Handheld or table-mounted rotary graters
Brown sugar Bake until t1h leb . c8e onzt.ers of the cak7e20s gbounce back1 1w4h%en lightly pressed, approximately 45 to
are used for grating chocolate and nuts into a fine powder. Graters designed specifically for
nutmeg anSRtdarie sgiunisns(ep,g lac eTogrone pad 1pri t❻4eiin5 owg;n oei 5Cdpd5etoi loomyn lua intlsh)ueedte .csa. k1aiefs l bstnh .eiened ctehadekier sp baengs ionn t oa dw4aais8rr 0enk e egrenadc,e kcd ofover r1 t0h memi7 n5 uPl%oeteorfsso.e rUlaytn ewmdi,to hPld laa liaunnm adRni nacduso pSmol-olS fcttotyoeillmed. Gplreatteerly. #Ti 1tl0e5: 6O1n3 B a kCiunsgt :0 P/ee ar s o n S e rAvuer:: LSa4bCensky Pg. No. 26 ShoCrt/ M/ N/Yo/rKm al S4DcEPSuIbGaliNsh SrinEgR VlSIeCrivEicSSe OslF e
Spoons
Total batter weight: 7 lb. 11 oz. 3697 g 587%
Straight Spatula (Cake)
Variations:
❶ To avoid being stung ❶ bCyo mab ipner itchke lbyu ttermilk, wheat b ❷ran aCndu tsa alt. lseent agsitdhe wfoirs 1e5 smtinriupte st. h(trhoeu mgixhtu rteh weil l look
deceptively dryC.)hocolate Poundcake—reduce the flour to 1 pounds 2 ounces (530 grams/85%). Sift
▼ Icons pear, hold it steady w❷i tshif t ato gfoetrhker, tt#hh3e 1 ef0loo5nuu6 r1,n 3bc a ek insCg u( p9sto0: wP dgeearrr,as sbomkanki nsi n/ .g1 A Ssu4ol:d%i Lpaa )a b tncehdno ecscik notyni apa m P poogn.of .N wtohd. e2e 5kr nwifieth i nthtoe tfhloeu r. C/M/Y/K S4DcESIGaN SrERVlICiESS OlF e
use a knife to cut off ❸ b oint ah s eepnardatse .bToitwlel :w Ohinsk Bthaek ienggg 0s /uen ti l c c ou mtS pealrevnteedrly: Sspm4eCooetlh .a awdda tyh et ohile a nsdk birnow bn ysu ghaor. lsdtiirn ingto Short / Normal Publishing Services
the soaked branF mreixntucreh.-Style Friut idtocawkne w—hailded r o9l loinugn cthees (f2ru7i0t agwraamy.s/43%) finely diced nuts, raisins and
Our adaptation of the MyP ❹l aFtoeld i icno thne ciodndecinationtnidefidiee rsad ish infers.ua tlihtte hinny fot olfdo itnrh mtheeu dblryaa istn.tg erer.d iaendts dan d2 .c2om5 bfilnue iwdit hoouutn ocveerms ix(6in7g..5 milliliters/10%) rum to the batter.
rhubarb ❺ portion into greaasfetde arn bd aflokuirnedg, ,p abpreur-slinhe dt hore s ilcicaonkee m wuffiitnh c uapds. dspitriinoklne awlit hr ustmreu.sel top-
ping (if using). Bake at 400°F (200°C) until the center bounces back when lightly pressed, approxi-
The Ascltahleo uicgohn b iodteanntiicfiaelsly f oa rvmegumelatataeslb yf l1oe8r ,t orw h22hu mibcinahurt eblsa. (rRgeOr Oqu-abnatribt)y is most often prepared as a fruit. It
is a perennial plant that grows well Ainp ptreomximpaetrea tvea luaensd p ecro 1l1d2- ccalkime saetrevisn.g O: Cnallyor tiehse 2 p40in, tkoitsahl -fraetd 1 1 g, saturated fat 7 g, Cholesterol 80 mg,
m ❶e aCsurereammeinngts t haree bpurtotveird.ed in AppVeanrdiaixt iIoInI.: sodium 170 mg, total carbohydrates 132 g, Protein 3 g
stems are edible; the leaUvpe tso c6o onuntcaeisn (1 8h0 iggrahm as/m50%o)u cnhotpsp oedf nouxtsa mliacy baec aiddd,e wd tho ithceh b aistt etro ifx diecs.ired. Balloon and Rigid Whisks
Rhubarb stems are extremely acidic, requiring large amounts of sugar to create the Table-Mounted Can Opener
desired sweet-sour tasteA.p Cproixnimnataem valouens ,p egr imnugffienr: ,C aolorraiens g29e0 , atnotdal fsatt r1a1w g,b Seatrurryat eadr feat p1.a5 rgt,i Cchuolleasrtelyro l c2o0 mmg-,
Sodium 450 mg, total carbohydrates 48 g, Protein 5 g, Claims—good source of fiber
iv patible with rhubarb. It is excellent for pies, cobblers, preserves or stewing. Young, tender Straight Tongs
stalks of rhubarb do not need to be peeled. When cooked, rhubarb becomes very soft and
PUMPKIN MUFFINS
turns a beautiful light pink color. Rhubarb
Rubber Spatula Melon Ball Cutter
Yield: 29 Muffins, approximately 412 oz. (135 g) each Method: Muffin
All-purpose flour 1 lb. 10 oz. 780 g 100%
A01_LABE4569_03_SE_FM.indd 4 Baking soda 0.2 oz. (112 tsp.) 6 g 0.08% 21-11-2014 23:53:41
Baking powder 0.42 oz. (1 Tbsp.) 12 g 1.6%
Cinnamon, ground 0.75 oz. 22 g 2.9H%and Tools
# 1056C1l3o v e s,C gurostu:n Pdearson Au: La0b.0e7n oszk.y (1 tsPpg..) No. 95 2 g 0.03%C/M/Y/K S4DcESIGaN SrERVlICiESS OlF e
Title: OCGnainr dgBaeamrk, oignmrog,u g0nr/doeu n d Server: S004..02C45 oozz.. (12 tsp.) 71 gg 10S%.0Hhh2aao%vner dtf e/ wt No, ooiflr sam nayrae,l mdeosviginnge dp atPorut sba.lii sdTh ihninge S ceerusvsitcetenisntiga,l shhaanpdin tgo,o mls oinvi nthge obra ckoemshboipn ianreg tfhoeo dsps.a tTuhlaesy,
Eggs 13 oz. (8 eggs) 380 g 49%
dough scrapers, whisks, tongs and specialized cutters used every day for routine prepara-
Granulated sugar 2 lb. 10 oz. 1260 g 161.5%
tions. Sturdiness, durability and safety are the watchwords when selecting hand tools.
❷ Folding in the flour. Vegetable oil ❸ Panning th8 eo zb.atter. 242 g ❹3 1%The finished cake.
Salt 0.5 oz. 15 g 2%Choose tools that can withstand the heavy use of a professional kitchen and those that are
Pumpkin purée 2 lb. 960 g 12e3a%sily cleaned.
Orange juice 12 fl. oz. 360 ml 46%
Streusel Topping as needed as needed   Graters
(page 145; optional)
A variety of graters are used to shred ingredients into small uniform pieces so that they will
Total batter weight: 8 lb. 6 oz. 4047 g 518%
# 105613 Cust: Pearson Au: Labensky Pg. No. 436 C/M/Y/K blend Sor4 mDcEeSlItGa Nea SrsEiRlyVlI CwiEhSS OenlF beaked. The most common grater is the four-sided box grater.
Title: On Baking 0/e Server: S4C Short / NormalThis graterP uisb limshiandg eS erfvriocems tin or stainless steel; each side is punched with small holes of
varying sizes. A handle on top secures the grater while the open bottom permits foods to
be released. A flat metal grater with tiny, razor-sharp holes resembling a woodworker’s rasp
# 105613 Cust: Pearson Au: Labensky Pg. No. 154 C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe is now available for the bakeshop. These graters are especially useful for removing the zest
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services from citrus fruits without any of the bitter pith. Handheld or table-mounted rotary graters
are used for grating chocolate and nuts into a fine powder. Graters designed specifically for
nutmeg and ginger are widely used. Rasp-Style Grater
# 105613 Cust: Pearson Au: Labensky Pg. No. 25 C/M/Y/K S4DcESIGaN SrERVlICiESS OlF e
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services
▶ Photographs
Formulas are illustrated with both step-by-step photographs
showing procedural techniques, as well as photographs
of finished products or plated desserts.
cookies and brownies 329
e
d
i
u
G

l
A
u
s
i
❸ Stacking the striped layers of dough ❹ Wrapping a layer of chocolate dough ❺ Slicing the block of checkerboard V
Measurements to form a checkerboard pattern. around the log of checkerboard dough into cookies before baking.
dough.
All formulas include ingredient quanti-
ties in both U.S. and metric measure-
TradiTional ShorTbread
ments. U.S. and metric measurements
for all temperatures, pan sizes and other Yield: 7 Dozen Cookies, approximately 12 oz. (15 g) each
quantities are provided throughout the Method: Icebox cookies
text. Unsalted butter, softened 1 lb. 480 g 84%
Powdered sugar 8 oz. 240 g 42%
Vanilla extract 0.5 fl. oz. 15 ml 3%
Baker’s Percentage Salt 0.2 oz. (1 tsp.) 5 g 1%
Pastry or all-purpose flour 1 lb. 3 oz. 570 g 100%
A way of expressing the ratio of ingre- Egg wash as needed as needed  
dients unique to professional baking, Total dough weight: 2 lb. 11 oz. 1310 g 230%
baker’s percentages are used primarily
❶ blend the butter and powdered sugar in a mixing bowl without creaming. stir in the vanilla and
with breads, cakes and dough products salt, mixing thoroughly. add the flour and mix until just combined.
❷ divide the dough into four equal portions. roll each piece of dough into 8-inch (20-centimeter)
and are provided with those formulas. disks. wrap in plastic. Freeze until hard, approximately 30 minutes. Bergamot Shortbread
❸ remove from the freezer and unwrap, then lightly brush each disk with egg wash. cut each disk
into eight wedges. dock the wedges with a fork.
Variations
❹ bake at 375°F (190°c) until pale golden brown, approximately 15 to 20 minutes.
Variations show how to modify a for-
Variations:
mula to create different flavor profiles
Bergamot Shortbread—add 12 drops of oil of bergamot with the vanilla in step 1.
and new dishes. divide the dough into four equal portions. roll each piece into a 10-inch- (25-centimeter-)
long cylinder. Freeze until hard, approximately 30 minutes. brush each cyclinder with egg
wash. roll each cyclinder in granulated sugar. cut the cylinders into 12-inch- (1.2-centimeter-)
Nutritional Analysis thick slices, then place the slices cut side down on paper-lined sheet pans. dock the cookies
with a fork and bake.
All formulas include a nutritional anal- Pecan Shortbread—add 7 ounces (210 grams/37%) of finely chopped pecans to the
ysis prepared by a registered dietitian. dough in step 1.
Approximate values per cookie: Calories 70, total fat 4.5 g, saturated fat 3 g, Cholesterol 10 mg, sodium
30 mg, total carbohydrates 8 g, Protein 1 g Pecan Shortbread
# 105613 Cust: Pearson Au: Labensky Pg. No. 329 C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services
v
A01_LABE4569_03_SE_FM.indd 5 21-11-2014 23:53:47
tortes and specialty cakes 625
BERGAMOT TORTE
Yield: 3 Tortes, 712 in. (19 cm) each
Patterned Joconde Cake (page xxx), 1 full sheet 1 full sheet edible gold leaf delicate sheets of pure
fully baked gold used to decorate chocolates and
Dacquoise (page xxx), 7 1/2-in. (19-cm) 3 disks 3 disks iced cakes; the thin sheets, separated by
disks, fully baked tissue paper, are sold in packs and are
532 Chapter fourteen OAlrmanogned BGeerngoaimseo (tp Caugred x (xpxa)g, e7 -xinx.x ) 12 lrbo.u 1n4d soz. 920 r0o ugnds aEvdaibilaleb sleil vfreor mle acfa,k ken dowecno arast vinagrk s, uisp pallsieor s.
available
(17-cm) rounds, fully bakedtortes and specialty cakes 625
Granulated sugar 8 oz. 240 g Patterned Joconde
Orange juice FIGS WITH B8 fEl. oRz.RIES AND H24O0 mNl EY MOUSSEDacquoise
Bergamot essential oil 5–6 drops 5–6 drops Orange Bergamot Curd
BERGAMOT TORTE Milk Chocolate Earl Grey Mousse 5 lb. 2400 g Almond Genoise
Chocolate Mousse
Yield: 3 Tortes, 712 in. (19 cm) each Cocoa( pgaegléee xxx) aGs nReEeEdNedS, SAN FRANCISCaOs n, eCeAded Cocoa Gelée
Chef Annie Somerville
Patterned Joconde Cake (page xxx), 1 full sheet Edible gold leaf1 ( ofupllt isohneael)t edible golda lse anfe dedeleicda ftoer s ghaerentiss hof pure  
fully baked Yield: 4 Servingsgold used to decorate chocolates and
Dacquoise (page xxx), 7 1/2-in. (19-cm) 3 disks ❶ lightly oil and sug3ar dthisrkese 712-inch (1ic9e-cde nctaimkeeste; rt)h teo rtthe irnin sghse. peltasc,e s ethpeamra otne da pbayp er-lined sheet
disks, fully baked pan. Fresh raspberrietsi sosure b plaapcekrb, aererr sieolsd in packs and are 1 pt. 0.5 lt
Orange Bergamot Curd (page xxx) 1 lb. 14 oz .❷ cut the patterFnreed9 sJh0o0c fo gingdse scuakceh i natoasv saBtrililpaabsc l1ek2 fiMrnocmhis ( s1ci.a2ok cnee ,nd tKeimcaoedtreaortsti)na ng a srruopwpelri ethrsa.n t1he p hte.ight of 0.5 lt
Almond Genoise (page xxx), 7-in. 2 rounds the rings. Fit the s2tr irposu tnigdhstly into thEed riinbgles wsiiltvhe trh lee adfe, skignno wfanci nags tvhaer kri,n igs . apllsaoc e a layer of dac-
quoise in the bottom oofr e aCcha lriinmg.yranvaailable
(17-cm) rounds, fully baked
Granulat▶ed Csugoarlor Illustrations8 ooz.f To ❸ rstperea dA a ssmsaFlel raemm2soh4u0bn m tg olifyn otrange Bergamot curdP aotnte trhnee dd Jaocqcounodisee. as needed as needed
Orange juice 8 fl. oz. ❹ slice the almoHnod nG2e4en0yo miMsel oinutos tshere e(r leayceirps ean dfo plllaocewD osan)ceq iuno eisaech torte ring. 1 lb. 480 g
BergamoFtu elsls-ecnotliaol ro iilllustrations accom5p–6a ndryo ptso ❺rt eM faoker ma suyrluaps frtoom 5 s–thh6eo d swruog pasr, orange juice andO breanrggaem Boetr goailm aontd C murodisten the
Milk Chothcoela itne tEearrnl Garle ays Mseomusbsel y of thes5e lfib.nished daelmssoenrdt sG.enoise 2w4it0h0 h galf of the syrup. spread wAlimtho tnhde G reenmoaisineing orange
(page xxx) Bergamo ❶t c uprdi.ck through the berries, rinsCeh tCohcoeoclmoaate aG Mneoldéu estsheen allow them to drain completely.
Cocoa gelée as needed ❻ place the ❷ re mraiinnisnaegs tanhelmee odfniegdds G aenndoi sceu itn tehaechm r iinng haandlf ,m leoaisvteinn gw ethll ew istht ethme attached.
Edible gold leaf (optional) as needed fors gyraurpn.ish ❸ Loo sely arrange the figs on a platter, sprinkle with the berries, garnish with mint and serve with the
❼ top each cake with the Milk chocolate earl Grey Mousse, filling the rings to the
❶ lightly oil and sugar three 712-inch (19-centimeter) torte rings. plarciem t hanedm l eovne ali nhpgao pwneietrh-yl ian M efldao ts umheseseteta l. spatula.
pan. ❽ Freeze until hard, approximately 2 hours.
❷ cut the patterned Joconde cake into strips 12 inch (1.2 centim ❾e terresm) noavrero Afwrpoempr tr htohaxeni mftrheaeet zheee riv gaahnltud oe cfs o vpeer rt hsee trovpin sgu:r faCcael owritihe sa t6h8in0 ,la Tyeor toafl cfoacto a4 7 g, Saturated fat 28 g, Cholesterol 370 mg,
the rings. Fit the strips tightly into the rings with the design facingg ethléee r.ingS.o pdlaicuem a 2la0ye0r mofg d, aTco-tal carbohydrates 57 g, Protein 6 g, Vitamin A 60%, Vitamin C 25%
quoise in▼ the Fboltatomv oof era chS riindg.ebars ❿ remove the tortes from the rings, then decorate with edible gold leaf, if
❸ espread a small amount of orange Bergamot curd on the dacquodisees.ired.
These features show how flavoring ingre-
❹ dslice the almond Genoise into three layers and place one in each torte ring.
❺ Make a sdyruiepn frtosm m thae ysu bgaer , uorsaendge t joui cceh aandn bgeer gtahmeo tc ohil aAarpnapdrc om-xiomisatteen v athluee s per 18-torte serving: Calories 940, Total fat 56 g, Saturated fat 29 g,
uialmond Gteern ooisfe aw idthe hssalef rotf pthree spyarurpa. tsipornea.d with the reC3m5ha%oinl,e iVsntigtea rmooli rn3a 8Cn0g 2 me5 %g,, SCoadlciuiumm 11355% m, Igro, Tno 1t5a%l carbohydrates 98H g, OProtNein E16 gY, V itMaminO A USSE
Bergamot curd.
❻ Gplace the remaining almond Genoise in each ring and moisten well with the
Yield: Approximately 2 lb. (915 g)
syrup.
VARIETAL HONEY
❼ ltop each cake with the Milk chocolate earl Grey Mousse, filling the rings to the
Egg whites 4 oz. (4 whites) 120 g
Arim and leveling with a flat metal spatula. ▼ Troubleshooting Charts
❽ Freeze until hard, approximately 2 hours. Granulated sugar 2 oz. 60 g
u More than three hundred types of
❾ remove from the freezer and cover the top surface with a thin layer of coTcorao Huobnleesyhooting charts enhance the learning exper6ie onzc.e by clarifying “how” an1d80 “ wghy,” and by
sgelée. varietal honey are available in the helpWinagte yrou diagnose and correct problems. 3 fl. oz. cookies 9a0n dm blrownies 319
❿ iremove the Utonrtietse dfro mS ttahete rsin.g sE, athcehn dneecocrtaater wsitoh uerdcibel e gold leaf, if
Vdesired. Sheet gelatin, softened 4 sheets (0.25 oz.) 7 g
contributes a distinct color and fla-
Vanilla extract 1 fl. oz. 30 ml
TABLE 10.2 TroubleshooTing CharT for Cookies
vor to the honey. Use this to advan-
Approximate values per 18-torte serving: Calories 940, Total fat 56 g, Saturated fat 29 g, Grand Marnier 1 fl. oz. 30 ml
Cholesterol 380 mtga, Sgoedi uwmh 1e35n m sge, Tleotcatl icnargbo hhyodnraeteys 9t8o g ,u Psroet eiinn 16 g, Vitamin APr Coablnedmied citrus rind, diCcaeudse (optional) 3 oz. solution 90 g
35%, Vitamin C 25%, Calcium 15%, Iron 15%
ice cream, mousses and custards.
CoHokeieasv tyoo c dreenasem or, hwarhdippedTo oto lit tsleo lfiqtu pide ina tkhse dough 1 pt. adjust formula or measure 4ca8re0fu mlly;l add more
From the rich buttery flavor of avo- eggs
cado honey to the delicate floral   Too little fat in the dough adjust formula or measure fat carefully
❶ prepare an Italian meringue with the egg whites, sugar, honey and water. place the egg whites in
  Too much flour in the dough adjust formula or measure flour carefully
taste of tupelo honey, alternating
the bowl of a mixer fitted with the whip attachment. Bring the sugar, honey and water to a boil. as
  Dough overmixed Cream properly; avoid overmixing after adding
honeys will change the flavor pro- the temperature of the boiling sugar approaches 220°f (104°C), bdergy iinng wredhiiepnptsing the egg whites.
file of a dish. Do taste these honeys   Whe#n 1t0h5e61 w3 h itCeuss tf: oPermars osno C ft o Aopukei:e aLsak obsve,en rrsbekaydk ue dPcge. Nthoe. 6 m25i xer speed and conCrte/imMnuo/vYee/ wKco hoikpiepsi nfrogSm.4 oDvcEeSInGa Np SrrEoRmVlIpCiEtlSSy OlF e
before using them. The pronounced ❷C oWokhieesTn tio tltuehg: ehO ns uBgakainr gr 0e/ae c h e siS mtehrpvereor p:f Sier4rm Cflo bura ulls esdtage (246°f/119°C), remSohvouerst ei/t l Nofwrooerrmm-pa rtlohteein h fleoaurt.P upbloishuinrg Sietr viicnesto
taste of buckwheat or heather blos-   the whites with the mixerT oruo nmnuicnhg f loautr hini gthhe sdpouegehd. pour in a steady satdrejuastm fo rbmeutlwa oere mne athsuere s fildouer ocafr ethfuelly
  Too little fat in the dough adjust formula or measure fat carefully
som honey may be better suited to bowl and the beater. Whip the meringue just until the hot syrup is incorporated, approximately 1
  Too little sugar in the dough adjust formula or measure sugar carefully
baked goods or chocolate desserts. minute.
  Dough overmixed avoid overmixing after adding dry ingredients
Edible honeycomb makes an attrac- ❸  add the softened sheet gDeoulagthi nre twoo rtkheed dItuarilniagn ro mllinegringue. transfer it rtooll ad oluagrgh eca mrefiuxlliyn; gd ob noowt rle. -froolll sdc rianp dough
tive garnish, as do granules of dried Cotohkeie vs atonoi lclaru,m Gbrlyand MarnieDro aunghd l accakns dgliuetedn cdietvruelso prminedn t(if using). Mix longer; use higher-protein flour
honey. ❹  fold in the whipped creaTmoo a mnudch u cshee mimicaml leeadvieantinegly, .fat or sugar used in adjust formula or measure carefully
the dough
  Too few eggs in the dough adjust formula
Ap proximate values per 1-oz. (3D0-ogu)g she trovoin tghi:n Calories 90, Total fat 6 g, Saturartoelld o rf actu t3 d.5o ugg,h C thhiockleersterol 20 mg,
SoCdoiuomkie 1s 0fl amttgen, Tanodt aspl rceaardb ohydWrartoensg 7ty gpe, Porf ofltoeuirn u s3e dg use higher-protein flour
# 105613 Cust: Pearson Au: Labensky Pg. No. 625 too much  C/M/Y/K Too liSttl4eD fcEloSIuGarN iSrnE RtVlhIeCiE dSS oOluFgeh adjust formula or measure flour carefully
Title: On Baking 0/e Server: S4C   Short / NormalToo much Pcuhbleismhinicg aSel rlveicaesvening, fat or liquid in the adjust formula or measure ingredients carefully
dough
  Too much grease on baking sheets grease equipment carefully
  Dough too warm before baking Chill dough thoroughly before using
  oven too cool adjust oven
Cookies do not spread incorrect flour used user lower-protein flour
  Too much flour in the dough adjust formula or measure flour carefully
▼  Tables incorrect type of fat used replace shortening with butter or oil
  Too little sugar, chemical leavening or liquid used adjust formula or measure ingredients carefully
Ta bles and charts offer visDuoaulg hsu imppproopretrl ya mnidxe dorganization of mateCrrieaalm t foat eanndh scauognaocr ekthi yeorsoo uuagnrh dluy nbrdoewrsntiaens di3n1g7.
  Dough too thick roll or cut dough thinner; bake cookies longer
  oven too hot adjust oven
TABLE 10.1 Cookie TexTures
Cookies too pale Too little sugar in the dough adjust formula or measure sugar carefully
# 105613 Cust: Pearson Au: LabDe enssikrye D Pg. No. 532 oven too cool C/M/Y/K S4DcESIGaaNd jSruEsRtV loICvieEnSS OlF e
Title: On Baking 0/e Server: S4CT exTure FaT sugarCookies underbSahkeLodiqrtu /iD Normal FLour Pusbiblziasehk ioen grc oS seorhkviiaceepss elonger Baking
Cookies burned or too dark Too much sugar in the dough adjust formula or measure sugar carefully
Crispness High High; use granulated Low strong Thin dough Well done; cool on baking
  sugar oven too hot adjust oven sheet
s oftness Low Low; useC hoyogkrieoss coovpeircb akedHigh Weak Thrieckm dooveu gchookies from ouvesne ppraorcmhpmtleynt-lined pan;
  sugars uneven oven heat rotate pans in oven to purnedveernbta bkeurning
CPhoeowr ifnlaevssor High High; usPeo hoyrg irnogsrceodpieicn ts High strong nCoth ereclke vaarontm; ac,h filllaevdo r andu nfrdeeshrbnaekses ;o cfo aolll on rack
sugars doinuggrhedients
s pread High High; usue nccoleaarsne p ans High; especially Weak nDoto r neoletv ganret;a sroeo pman-s withu sraen gcridea fsaetsd; pdaon n; olot wre use
granulated sugar from eggs tepmaprcehrmateunret pdaopuegrh temperature
vi
Crispness
Crisp cookies are made from firm dough made with a high fat and sugar content and a The sTory
low moisture content. Crisp cookies are usually portioned so that they dry out thoroughly BehinD The Chip
during baking. Cookie dough that spreads after baking results in a thinner product. When
baked through, cookies that spread are usually crisper than those with less spread. Using
a coarse granulated su#g 1a0r 5i6n1 3a fo Crmusut:l Pae warislol nin c rAeua:s Lea tbheen sskpyr e aPdg. iNno c. o3o19k ie dough. PowderedC /M/Y/KH istory waSs4 mDcEaSdIGaeN SrinER 1VlI9CiE3SS0 O lFwheen Ruth
A01_LABE4569_03_SE_FM.indd 6 sugar in a cookie douTgihtl ew: Oilln pBraokdinugc 0e/ ec o o k ieSse rtvhear:t S s4pCread less. Short / NorWHmoaauklseefi eIlndn, iinnP nuWbklieshheiintpgm eSearrv nic,oe sfM athsesa cThoul-l 21-11-2014 23:53:54
Flour with a higher protein creates a firm and crisp cookie. Low oven temperatures in-
setts, cut up a semisweet chocolate
crease baking time, making cookies drier and crisper. An extreme example of this is baked
bar and added the pieces to cookie
meringue. Smaller and thinner cookies can usually be baked more crisp than thick cookies.
dough. She was disappointed,
If more or less crispness is desired, examine the options described in Table 10.1. A cookie
however, that the pieces kept their
that spreads more is usually crisper.
shape when baked—until her first
bite, that is.
Mrs. Wakefield contacted Nestlé
Foods Corporation, which published
her cookie recipe on the wrapper of
its semisweet chocolate bars. The
recipe’s popularity led Nestlé to
create and begin selling chocolate
chips in 1939.
Today’s cookie maker can now
choose from milk, white, sweet or
bitter chocolate chips, along with
mint, butterscotch, peanut butter,
cinnamon and other flavor chips, of-
fered in several sizes from a variety
of manufacturers.
Cookie dough that is thoroughly creamed (left column) spreads more than dough that is
minimally creamed (right column). Moderately mixed cookie dough (center column) rises
evenly with a small amount of spread.
# 105613 Cust: Pearson Au: Labensky Pg. No. 317 C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services
▼ Sidebars
Sidebars present additional information on food history, food in caurlttuisraen aanndd ytehaes tb barcekagdrso u1n9d7
of professional food service. These sidebars help you understand baking and pastry arts in a
wider social context. artisan and yeast breads 171
ConvenienCe ProduCts
The popularity of freshly baked bread haTs helab eRl tios deete rominfe wYheethaer stheT m Bix oRr beasae dsshaped, proofed and baked. Nuts, seeds,
led to the introduction of many products meets the requirements of your bakeshop. herbs, spices, dried fruit or other flavor-
designed to make fresh bread within the With bread mixes and bases, careful mea- ing ingredients can be kneaded into the
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athweanit tehde pbraokdinugc.t iPs emrhixaepds asnodm fee rmanecnietendt mtaetinotn. Ttihmee Gs amualsy abned dIbifeferiraennst afodrd ebdre athdes ianl so16 a5v4a.i laBbolnen. eFfroonz’esn i ndsotruugchti oanlsso, cmoemaenst
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flour. Bread bases come in varieties such tangy flavor. baked loaves or rolls, then finishes the i
as multigrain, cracked wheat, oatmeal, Frozen bread dough enables the res- baking. With parbaked bread it is essen- V
potato and herb among countless others. taurant operator or smaller bakeshop tial to bake at the temperatures and for
▼it b AeQc osmmuaelsl e bdaoskremtryai notth;a nat bwsoov eu fl1do3 o8tr°hF e rD(w59is°eiC so),cf -itu disteoss . oSiffeoeer Tnfraebslhel y7 b.1a.k Medo ibsrteuared aecvteivna twesh ethne the time indicated by the manufacturer.
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elasWtica.s tSea list aalvsooi daeffde cbtse cyaeuasset flearrmgee nbtaagtiso no.f Bectahuaswei nsgal,t pinrohoibfiintsg thaen dg robwakthin go.f yFeraoszte, ni t convenience, if not the ultimate in flavor.
gherlaputsn eucso utnahtlr eoflloo tuhrreys ,d agorunagidnhs’ st oreris cenh.u Ttnso iotqh lauitt telme iisgnahlttt aon dab n reboatr doo ndaloydu wegihrll mtuhaney b dbreeea rdps uttaracshntea dsbeliadnn idgn, biotu wflk i;tl lh eI nmattaentetivrei arel.h eWatinegb a-nbda csoeodlin g will de-
aricsetn itoovto ib teria eupssied,d lya q.s uT iiconkolyd maircueac rhetp esladalct e,b dhy ob wyt sehmveear l,Wl earn Wd t1hW0e- ye aiancsdto w2ni0l,l- peboenu dcnedos turcoarysaeegds .e aB ryye o lceuaorm ntmiono gc nto.o n dsturocyt t hree sfelaavorrc, hte xatnurde asnede akp pearance
conqturoaln ttihtiee sa mofo buanste os.f Cfohoedc kf othr et hien gyreeadsite annt d thOen tceem tphearwateudre, st hoef fderomugenht aisti opno, rtyiooun ecda,n of these yeast breads, however.
alenarsnw toe crosn ftrrool mthe oteuxttusreid aned y floavuorr opf ryiemast-alerayv ecnleads psrrooduocmts. material.
Types of Yeast
Baker’s yeast, Saccharomyces cerevisiae, is available in three forms: compressed, active dry
a❶nd E ixnpsltaainn tt.h e( Ddioff enreontc bese a cmoonnfgu saecdti vbe yd ray pyeraosdt,u icnts tcaanltl eddry byreeawst earn’sd yceoamstp;r eits seisd ay enasut.t rDiteio-nal Questions
suppsclreimbee tnhte wcoitrhre cnto p rleoacvedeunriensg f oarb wiliotryk.i)ng with these yeasts. for Discussion
C❷o Emxpplarine tshes deidffe rYenecaes sbtetween a sponge and a sourdough starter. How is each of these items
used? terms to Know
Compressed yeast is a mixture of yeast and starch with a moisture content of approxi-
m❸a tDeleys c7ri0b ep tehrec esntrta.i gAhlts doo ruegfher mreidxi ntog mase tfhreosdh a yneda gstiv, ec towmop erxeasmsepdle sy eoaf spt rmoduusctt sb me akdeep wt irthef trhigis- leavening kneading
eratperdo.c eIdt usrheo.uld be creamy white and crumbly with a fresh, yeasty smell. Do not use active drCy oymeapsrtessedw Yienadsotwpane test
❹ List the 10 production stages for yeast breads. Which of these production stages would also instant dry yeast pickup stage
apply to quick bread production? Explain your answer. starter punching down
TABLE 7.1 temperature for Yeast development dough rounding
❺ Locate a professional organization for bread bakers. What services are available to its temperature proofing
TemmempebReras?TuRe YeasT developmenT straight dough scoring
❻ Locate two recipes each for typical French, German and Italian yeast breads and deter- method refresh
34m°ifne whether the(y2 a°Cre) made with thIne asctrtaivigeht dough, sponge or other pre-fermentation sponge method lactic acid
60m°eft–h7o0d°.f (16°C–21°C) slow action sourdough acetic acid
75°f–95°f (24°C–35°C) Best temperature for yeast activity method poolisch
85°f–100°f (29°C–38°C) Best water temperature for hydrating instant yeast old dough biga
method
100°f–110°f (38°C–43°C) Best water temperature for hydrating active dry yeast
138°f (59°C) Yeast dies ◀ Terms to know
A list of important terms used in
each chapter is provided to help
# 105613 Cust: Pearson Au: Labensky Pg. No. 197 C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services enhance your vocabulary and
reinforce professionalism.
# 105613 Cust: Pearson Au: Labensky Pg. No. 171 C/M/Y/K S4DcESIGaN SrERVlICiESS OlFe
Title: On Baking 0/e Server: S4C Short / Normal Publishing Services
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A01_LABE4569_03_SE_FM.indd 7 21-11-2014 23:53:56
Comprehensive Teaching
FOR THE INSTRUCTOR
PowerPoint Presentations, Instructor’s manual and TestGen
Manage your Course with MyCulinaryLabTM
MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture
course. It provides instructors with basic course management capabilities in the areas of course
organization, grades, communication and personalization of content. Instructors benefit from
course management tools such as a robust grade book, integrated course email and reporting
e tools. Reporting features include data tracking and reporting for students, grades and question
d usage. Detailed results are provided of students’ performance and use of the program.
i
u
Qualified adopters can download the following instructor supplements by registering at our
G
Instructors’ Resource Center at www.pearsoned.com.

l
A Online Instructor’s Manual
u
Includes chapter outlines, objectives and summaries; a list of figures and key terms and problem-
s
based learning exercises. (ISBN-10: 0-13-388688-3)
i
V
PowerPoint Lecture Presentations
This comprehensive set of slides can be used by instructors for class presentations or by students
for lecture preview or review. There is a presentation for each chapter, including a selection of
full-color photographs from the book. (ISBN-10: 0-13-388697-2)
TestGen (Computerized Test Bank)
The TestGen program contains preloaded text-based questions for instructors to create their own
paper tests. (ISBN-10: 0-13-388759-6).
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