The Advanced Art of Baking and Pastry
by Chlebana, R. AndrewEdition: 1st
Format: Paperback
Pub. Date: 2017-10-16
Publisher(s): Wiley
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Summary
The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
Author Biography
Andy Chlebana CEPC, CCA, is currently a Professor of Culinary Arts at Joliet Junior College. Andy studied culinary arts at Joliet Junior College and completed the baking and pastry program at The Culinary Institute of America. He has been recognized as one of the Top Ten Pastry Chefs in America (2013), and competed on Food Network’s Best Baker in America (2017), winner of Spring Baking Championship (2015) winner of Challenge; Sugar and Candy Fashion, and the American Culinary Federation 2008 Pastry Chef of the Year. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012), American Culinary Federation Culinary Team USA Pastry Chef (2016), and Dubai World Hospitality Championship (2012).
Table of Contents
Foreword viii
Acknowledgments ix
1 Introduction 2
Professionalism 3
Food Safety 7
Tools and Equipment 9
Mise en Place 18
Key Terms 19
Questions for Review 19
2 Bread for the Pastry Chef 20
Introduction to Bread 21
Ingredients and Function 21
Math 26
Sour Starters 32
Preferments 34
Mixing Methods 34
Degrees of Mixing 35
Bread Production Stages 37
Key Terms 55
Questions for Review 55
3 Viennoiserie 56
Introduction to Viennoiserie 57
Ingredients and Function 57
Laminated Doughs 59
Enriched Breads 67
Puff Pastry 68
Key Terms 83
Questions for Review 83
4 Modern Pastry Techniques 84
Modern Cuisine 85
Basics of Modern Pastry 86
Animal-Based Hydrocolloids 87
Plant-Based Hydrocolloids 90
Summary 117
Key Terms 117
Questions for Review 117
5 Creams and Mousses 118
Custard 119
Baked Custards 125
Mousse and Creams 129
Key Terms 145
Questions for Review 145
6 Frozen Desserts 146
Ingredients 147
Emulsifiers and Stabilizers 155
Churned Frozen Desserts 155
Still Frozen Desserts 165
Summary 179
Key Terms 179
Questions for Review 179
7 Cake Mixing and Baking 180
Introduction to Cakes 181
Ingredients 181
Main Categories 184
Key Terms 201
Questions for Review 201
8 Assembling Cakes 202
Classic Cakes 203
Wedding Cakes 207
Contemporary Cakes 209
Glacé 214
Key Terms 245
Questions for Review 245
9 Tarts and Pies 246
Pies and Tarts 247
Ingredients 247
Mixing Dough 249
Rolling and Lining Shell 250
Classic Pies and Tarts 252
Modern Tarts and Pies 253
Key Terms 289
Questions for Review 289
10 Plated Desserts 290
Presentation Approach 291
Getting Started 297
Key Terms 329
Questions for Review 329
11 Petits-Fours 330
Introduction to Petits-fours 331
Sec 332
Glacé 341
Contemporary 350
Petits-Fours Presentations 364
Key Terms 367
Questions for Review 367
12 Chocolate and Confections 368
Introduction to Chocolates and Confections 369
Equipment 369
Manufacturing Chocolate 371
Chocolate Percentages 373
Tempering Chocolate 375
Chocolates 379
Ganache 380
Confections 400
Key Terms 411
Questions for Review 411
13 Chocolate Work 412
Introduction to Chocolate Work 413
Chocolate Selection 414
Garnishes 414
Sculpture Design 420
Techniques 427
Key Terms 441
Questions for Review 441
14 Sugar Work 442
Introduction to Sugar Work 443
Cooking Sugar 444
Casting Sugar 446
Pulling and Blowing Sugar 451
Crystalline Sugar 458
Pastillage 459
Sculpture Design 461
Key Terms 469
Questions for Review 469
Index 470
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