Table Of ContentCover 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
Description:Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.
