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책소개
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Table of Contents: 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 Pate Brisee and Short Pastries 326 Puff Pastry 329 Eclair 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 Souffles 527 Range-Top Custards and Puddings 528 Baked Custards and Puddings and Steamed Desserts 531 Bavarians, Mousses, and Charlottes 541 Dessert Souffles 563 20 Frozen Desserts 567 Identifying Quality Ice Cream and Sorbet Desserts 568 Preparing Ice Creams and Sorbets 571 Preparing Still-Frozen Desserts 580 21 Fruit Desserts 589 Handling Fresh Fruits 590 Preparing Fruit Desserts 598 22 Dessert Presentation 619 Overview of Dessert Plating 620 Practical Plating Guidelines 622 23 Chocolate 647 Production and Tempering of Chocolate 648 Molding Chocolate 652 Chocolate Decorations 653 Chocolate Truffles and Confections 660 24 Marzipan, Pastillage, and Nougatine 669 Marzipan 670 Pastillage 674 Nougatine 678 25 Sugar Techniques 683 Boiling Syrups for Sugar Work 684 Spun Sugar, Caramel Decorations, and Poured Sugar 685 Pulled Sugar and Blown Sugar 691 Boiled Sugar Confections 698 26 Baking for Special Diets 705 Nutritional Concerns 706 Food Allergies and Intolerances 710 Modifying Formulas for Special Needs 713 Appendix 1 Large-Quantity Measurements A-1 Appendix 2 Metric Conversion Factors A-26 Appendix 3 Decimal Equivalents of Common Fractions A-27 Appendix 4 Approximate Volume Equivalents of Dry Foods A-28 Appendix 5 Temperature Calculations for Yeast Doughs A-29 Appendix 6 Egg Safety A-31 Glossary G-1 Bibliography B-1 Recipe Index I-1 Subject Index I-11 |
저자 소개
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.
품목정보
- 발행일
- 2021년 11월 23일
- 쪽수, 무게, 크기
- 816쪽 | 224*282*40mm
- ISBN13
- 9781119744993
리뷰/한줄평0
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해당 경우, 문자와 메일로 별도 안내를 드리고 있사오니 마이페이지에서 휴대전화번호와 메일주소를 다시 한번 확인해주시기 바랍니다.
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