Professional Baking 7th Edition by Wayne Gisslen – Ebook PDF Instant Download/Delivery: 1119195320 , 9781119195320
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Product details:
ISBN 10: 1119195320
ISBN 13: 9781119195320
Author: Wayne Gisslen
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.
Professional Baking 7th Table of contents:
1 The Baking Profession
BAKING: HISTORICAL BACKGROUND
BAKING AND PASTRY CAREERS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
2 Basic Professional Skills
USING FORMULAS
MEASUREMENT
USING BAKER’S PERCENTAGES
COST CALCULATIONS
FOOD SAFETY AND SANITATION
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
3 Baking and Pastry Equipment
LARGE EQUIPMENT
PANS, CONTAINERS, AND MOLDS
HAND TOOLS AND MISCELLANEOUS EQUIPMENT
4 Ingredients
WHEAT FLOUR
OTHER FLOURS, MEALS, AND STARCHES
SUGARS
FATS
MILK AND MILK PRODUCTS
EGGS
LEAVENING AGENTS
GELLING AGENTS
FRUITS AND NUTS
CHOCOLATE AND COCOA
SALT, SPICES, AND FLAVORINGS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
5 Basic Baking Principles
MIXING AND GLUTEN DEVELOPMENT
THE BAKING PROCESS
AFTER BAKING
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
6 Understanding Yeast Doughs
YEAST PRODUCT TYPES
THE 12 STEPS OF YEAST DOUGH PRODUCTION
STANDARDS OF QUALITY FOR YEAST GOODS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
7 Lean Yeast Doughs: Straight Doughs
MIXING METHODS
CONTROLLING FERMENTATION
PRODUCING HANDCRAFTED BREADS
MAKEUP TECHNIQUES
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
SPONGES AND OTHER YEAST PRE-FERMENTS
SOURDOUGH STARTERS
FROM FERMENTATION TO BAKING
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
9 Rich Yeast Doughs
SWEET DOUGH AND RICH DOUGH FORMULAS
LAMINATED DOUGH FORMULAS
MAKEUP OF RICH-DOUGH PRODUCTS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
10 Quick Breads
MUFFIN MIXING AND PRODUCTION METHODS
BISCUIT MIXING AND PRODUCTION METHODS
VARIATIONS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
11 Doughnuts, Fritters, Pancakes, and Waffles
DOUGHNUTS AND OTHER FRIED PASTRIES
PANCAKES AND WAFFLES
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
12 Basic Syrups, Creams, and Sauces
SUGAR COOKING
METHOD 1
METHOD 2
BASIC FOAMS: WHIPPED CREAM AND MERINGUES
CUSTARD SAUCES
DESSERT SAUCES AND CHOCOLATE CREAMS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
13 Pies
PIE DOUGHS
ASSEMBLY AND BAKING
FILLINGS
VARIATION
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
14 Pastry Basics
PÂTE BRISÉE AND SHORT PASTRIES
PUFF PASTRY
ÉCLAIR PASTE
STRUDEL AND PHYLLO
METHOD 1, USING HOMEMADE DOUGH
METHOD 2, USING PHYLLO LEAVES
BAKED MERINGUES
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
15 Tarts and Special Pastries
TARTS AND TARTLETS
SPECIAL PASTRIES
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
16 Cake Mixing and Baking
PRINCIPLES OF CAKE MIXING
MIXING HIGH-FAT OR SHORTENED CAKES
Variation
MIXING EGG-FOAM CAKES
CAKE FORMULA BALANCE
SCALING, PANNING, AND BAKING
STANDARDS OF QUALITY FOR CAKES
ALTITUDE ADJUSTMENTS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
17 Assembling and Decorating Cakes
PREPARING ICINGS
ASSEMBLING AND ICING SIMPLE CAKES
BASIC DECORATING TECHNIQUES
PLANNING AND ASSEMBLING SPECIALTY CAKES
PROCEDURES FOR SPECIALTY CAKES
Swiss Rolls
VARIATION: HALF ROLLS
Small Cakes
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
18 Cookies
COOKIE CHARACTERISTICS AND THEIR CAUSES
MIXING METHODS
TYPES AND MAKEUP METHODS
PANNING, BAKING, AND COOLING
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
19 Custards, Puddings, Mousses, and SoufflÉs
RANGE-TOP CUSTARDS AND PUDDINGS
BAKED CUSTARDS AND PUDDINGS AND STEAMED DESSERTS
BAVARIANS, MOUSSES, AND CHARLOTTES
DESSERT SOUFFLÉS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
20 Frozen Desserts
IDENTIFYING QUALITY ICE CREAM AND SORBET DESSERTS
PREPARING ICE CREAMS AND SORBETS
PREPARING STILL-FROZEN DESSERTS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
21 Fruit Desserts
HANDLING FRESH FRUITS
PREPARING FRUIT DESSERTS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
22 Dessert Presentation
OVERVIEW OF DESSERT PLATING
PRACTICAL PLATING GUIDELINES
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
23 Chocolate
PRODUCTION AND TEMPERING OF CHOCOLATE
Method 1: Tablage
Procedure Variation
Method 2: Seeding or Injection
MOLDING CHOCOLATE
Method 1
Method 2
CHOCOLATE DECORATIONS
CHOCOLATE TRUFFLES AND CONFECTIONS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
24 Marzipan, Pastillage, and Nougatine
MARZIPAN
PASTILLAGE
NOUGATINE
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
25 Sugar Techniques
BOILING SYRUPS FOR SUGAR WORK
SPUN SUGAR, CARAMEL DECORATIONS, AND POURED SUGAR
PULLED SUGAR AND BLOWN SUGAR
BOILED SUGAR CONFECTIONS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
26 Baking for Special Diets
NUTRITIONAL CONCERNS
FOOD ALLERGIES AND INTOLERANCES
MODIFYING FORMULAS FOR SPECIAL NEEDS
TERMS FOR REVIEW
QUESTIONS FOR REVIEW
Appendix 1: Large-Quantity Measurements
Appendix 2: Metric Conversion Factors
Weight
Volume
Length
Temperature
Appendix 3: Decimal Equivalents of Common Fractions
Appendix 4: Approximate Volume Equivalents of Dry Foods
Appendix 5: Temperature Calculations for Yeast Doughs
Machine Friction
Ice Calculation
Appendix 6: Egg Safety
Storage
Handling
Preparation Guidelines
Glossary
Bibliography
Recipe Index
Subject Index
End User License Agreement
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