Description: About this productProduct InformationGisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.Product IdentifiersPublisherWiley & Sons, Incorporated, JohnISBN-101118083741ISBN-139781118083741eBay Product ID (ePID)109106927Product Key FeaturesFormatHardcoverPublication Year2012LanguageEnglishDimensionsWeight0.1 OzWidth8.9in.Height1.2in.Length11.2in.Additional Product FeaturesDewey Edition23Table of ContentRecipe Contents xiv Preface xxii Acknowledgments xxvi 1 The Baking Profession 3 Baking: Historical Background 4 Baking and Pastry Careers 10 2 Basic Professional Skills: Bakeshop Math and Food Safety15 Formulas and Measurement 16 Food Safety and Sanitation 30 3 Baking and Pastry Equipment 41 Equipment Sanitation and Safety 42 Large Equipment 42 Pans, Containers, and Molds 47 Hand Tools 50 Miscellaneous Tools and Equipment 52 4 Ingredients 55 Wheat Flour 56 Other Flours, Meals, and Starches 63 Sugars 65 Fats 68 Milk and Milk Products 72 Eggs 76 Leavening Agents 79 Gelling Agents 82 Fruits and Nuts 85 Chocolate and Cocoa 86 Salt, Spices, and Flavorings 90 5 Basic Baking Principles 95 Mixing and Gluten Development 96 The Baking Process 100 After Baking 102 6 Understanding Yeast Doughs 105 Yeast Product Types 106 Yeast Dough Production 107 Types of Dough-Making Processes 120 Controlling Fermentation 121 Bread Faults and Their Causes 124 7 Understanding Artisan Breads 127 What Is Artisan Bread? 128 Flour 128 Pre-Ferments and Sourdough Starters 129 Autolyse 135 Fermentation 135 Baking 136 Artisan Bread Formulas 136 8 Lean Yeast Doughs 139 Introduction to Handcrafted Breads 140 Crisp-Crusted Bread Formulas 141 Soft-Crusted Bread and Rye Bread Formulas 148 Sourdough Formulas and Specialty Breads for the Artisan Baker153 Makeup Techniques 170 9 Rich Yeast Doughs 185 Sweet Dough and Rich Dough Formulas 186 Laminated Dough Formulas 192 Fillings and Toppings 197 Makeup Techniques 203 10 Quick Breads 215 Mixing and Production Methods 216 Formulas 220 11 Doughnuts, Fritters, Pancakes, and Waffles 233 Doughnuts 234 Formulas 236 Fritters 239 Pancakes and Waffles 246 12 Basic Syrups, Creams, and Sauces 255 Sugar Cooking 256 Basic Creams 260 Dessert Sauces 274 13 Pies 283 Pie Doughs 284 Assembly and Baking 288 Fillings 292 Pie Faults and Their Causes 312 14 Pastry Basics 315 P'te Brisée and Short Pastries 316 Puff Pastry 319 Éclair Paste 333 Strudel and Phyllo 339 Baked Meringues 345 15 Tarts and Special Pastries 353 Tarts and Tartlets 354 Special Pastries 363 16 Cake Mixing and Baking 377 Mixing 378 Cake Formula Balance 389 Scaling, Panning, and Baking 390 Altitude Adjustments 395 Formulas 396 17 Assembling and Decorating Cakes 419 Icings 420 Assembling and Icing Simple Cakes 434 Basic Decorating Techniques 438 18 Specialty Cakes, G'teaux, and Torten 449 Planning and Assembling Specialty Cakes 450 Procedures for Popular Specialty Cakes 457 19 Cookies 483 Cookie Characteristics and Their Causes 484 Mixing Methods 485 Types and Makeup Methods 487 Panning, Baking, and Cooling 490 Petits Fours Secs 491 Formulas 493 20 Custards, Puddings, Mousses, and Soufflés 519 Custards and Puddings 520 Bavarians and Mousses 533 Soufflés 549 21 Frozen Desserts 553 Churn-Frozen Desserts 554 Still-Frozen Desserts 566 22 Fruit Desserts 575 Handling Fresh Fruits 576 Fruit Desserts 584 23 Dessert Presentation 605 Overview of Dessert Plating 606 Practical Plating Guidelines 608 24 Chocolate 633 Production of Chocolate 634 Molding Chocolate 638 Chocolate Decorations 639 Chocolate Truffles and Confections 646 25 Marzipan, Pastillage, and Nougatine 655 Marzipan 656 Pastillage 660 Nougatine 664 26 Sugar Techniques 669 Boiling Syrups for Sugar Work 670 Spun Sugar and Caramel Decorations 671 Poured Sugar 675 Pulled Sugar and Blown Sugar 677 Boiled Sugar Confections 684 27 Baking for Special Diets 691 Dietary Concerns 692 Modifying Formulas for Special Needs 699 Formulas 704 APPENDIX 1 Large-Quantity Measurements 716 APPENDIX 2 Metric Conversion Factors 741 APPENDIX 3 Decimal Equivalents of Common Fractions 742 APPENDIX 4 Approximate Volume Equivalents of Dry Foods 743 APPENDIX 5 Temperature Calculations for Yeast Doughs 744 APPENDIX 6 Eggs and Safety 746 Glossary 747 Bibliography 755 Recipe Index 757 Subject Index 763IllustratedYesDewey Decimal641.81/5Target AudienceCollege AudienceCopyright Date2013AuthorWayne GisslenEdition Number6Lc Classification NumberTx761Lccn2011-038809
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Number of Pages: 800 Pages
Language: English
Publication Name: Professional Baking
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2012
Item Height: 1.2 in
Subject: Methods / Garnishing & Food Presentation, Methods / Baking
Item Weight: 0.1 Oz
Type: Textbook
Subject Area: Cooking
Item Length: 11.2 in
Author: Wayne Gisslen
Item Width: 8.9 in
Format: Hardcover
