Preface
Acknowledgments
About CulinarE-Companion(TM)
About WileyPLUS Learning Space
Chapter 1. The Baking Profession
Baking: Historical Background
Baking and Pastry Careers
Chapter 2. Basic Professional Skills: Bakeshop Math and Food Safety
Using Formulas
Measurement
Using Baker's Percentages
Cost Calculations
Food Safety and Sanitation
Chapter 3. Baking and Pastry Equipment
Large Equipment
Pans, Containers, and Molds
Hand Tools and Miscellaneous Equipment
Chapter 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
Chapter 5. Basic Baking Principles
Mixing and Gluten Development
The Baking Process
After Baking
Chapter 6. Understanding Yeast Doughs
Yeast Product Types
The 12 Steps of Yeast Dough Production
Standards of Quality for Yeast Goods
Chapter 7. Lean Yeast Doughs: Straight Doughs
Mixing Methods
Controlling Fermentation
Makeup Techniques
Chapter 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
Sponges and Other Yeast Pre-Ferments
Sourdough Starters
From Fermentation to Baking
Chapter 9. Rich Yeast Doughs
Sweet Dough and Rich Dough Formulas and Mixing
Laminated Dough Formulas
Makeup of Rich-Dough Products
Chapter 10. Quick Breads
Muffin Mixing and Production Methods
Biscuit Mixing and Production Methods
Chapter 11. Doughnuts, Fritters, Pancakes, and Waffles
Doughnuts and Other Fried Pastries
Pancakes and Waffles
Chapter 12. Basic Syrups, Creams, and Sauces
Sugar Cooking
Basic Foams: Whipped Cream and Meringues
Custard Sauces
Dessert Sauces and Chocolate Creams
Chapter 13. Pies
Pie Doughs
Assembly and Baking
Fillings
Standards of Quality for Pies
Chapter 14. Pastry Basics
Pâte Brisée and Short Pastries
Puff Pastry
Éclair Paste
Strudel and Phyllo
Baked Meringues
Chapter 15. Tarts and Special Pastries
Tarts and Tartlets
Special Pastries
Chapter 16. Cake Mixing and Baking
Principles of Cake Mixing
Mixing High-Fat or Shortened Cakes
Mixing Egg-Foam Cakes
Cake Formula Balance
Scaling, Panning, and Baking
Standards of Quality for Cakes
Altitude Adjustments
Chapter 17. Assembling and Decorating Cakes
Preparing Icings:
Assembling and Icing Simple Cakes
Basic Decorating Techniques
Planning and Assembling Specialty Cakes
Procedures for Specialty Cakes
Chapter 18. Cookies
Cookie Characteristics and Their Causes
Mixing Methods
Types and Makeup Methods
Panning, Baking, and Cooling
Standards of Quality for Cookies
Chapter 19. Custards, Puddings, Mousses, and Soufflés
Range-Top Custards and Puddings
Baked Custards and Puddings and Steamed Desserts
Bavarians, Mousses, and Charlottes
Dessert Soufflés
Chapter 20. Frozen Desserts
Identifying Quality Ice Cream and Sorbet Desserts
Preparing Ice Creams and Sorbets
Preparing Still-Frozen Desserts
Chapter 21. Fruit Desserts
Handling Fresh Fruits
Preparing Fruit Desserts
Chapter 22. Dessert Presentation
Overview of Dessert Plating
Practical Plating Guidelines
Chapter 23. Chocolate
Production and Tempering of Chocolate
Molding Chocolate
Chocolate Decorations
Chocolate Truffles and Confections
Chapter 24. Marzipan, Pastillage, and Nougatine
Marzipan
Pastillage
Nougatine
Chapter 25. Sugar Techniques
Boiling Syrups for Sugar Work
Spun Sugar, Caramel Decorations, and Poured Sugar
Pulled Sugar and Blown Sugar
Boiled-Sugar Confections
Chapter 26. Baking for Special Diets
Nutritional Concerns
Food Allergies and Intolerances
Modifying Formulas for Special Needs
Appendix 1. Large-Quantity Measurements
Appendix 2. Metric Conversion Factors
Appendix 3. Decimal Equivalents of Common Fractions
Appendix 4. Appropriate Volume Equivalents of Dry Foods
Appendix 5. Temperature Calculations for Yeast Doughs
Appendix 6. Egg Safety
Glossary
Bibliography
Recipe Index
Index
