Professional Baking, 8th Edition

Professional Baking, 8th Edition offers readers proven techniques to improve their baking. Combining useful theory with practical, real-world skills, the book teaches culinary students and professional bakers how to select ingredients, perfect mixing and baking practices, develop assembly strategies, and create imaginative decorations and presentations.

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.

Recipe Contents xiii

Preface xxi

About CulinarE-Companion™ xxv

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

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v i i i Contents

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

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Contents i x

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

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

Pâte Brisée and Short Pastries 326

Puff Pastry 329

Éclair Paste 344

Strudel and Phyllo 350

Baked Meringues 356

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x Contents

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 Soufflés 527

Range-Top Custards and Puddings 528

Baked Custards and Puddings and Steamed Desserts 531

Bavarians, Mousses, and Charlottes 541

Dessert Soufflés 563

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Contents x i

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

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x i i Contents

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-00