Professional Baking
by Gisslen, WayneEdition: 7th
Format: Loose-leaf
Pub. Date: 2016-09-13
Publisher(s): Wiley
Other versions by this Author
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Summary
Gisslen's Professional Baking 7th Edition Binder Ready Version 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 title 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. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics. This text is an unbound, binder-ready version.
Table of Contents
Chapter 1: The Baking Profession
Chapter 2: Basic Professional Skills: Bakeshop Math and Food Safety
Chapter 3: Baking and Pastry Equipment
Chapter 4: Ingredients
Chapter 5: Basic Baking Principles
Chapter 6: Understanding Yeast Doughs
Chapter 7: Lean Yeast Doughs: Straight Doughs
Chapter 8: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs
Chapter 9: Rich Yeast Doughs
Chapter 10: Quick Breads
Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles
Chapter 12: Basic Syrups, Creams, and Sauces
Chapter 13: Pies
Chapter 14: Pastry Basics
Chapter 15: Tarts and Special Pastries
Chapter 16: Cake Mixing and Baking
Chapter 17: Assembling and Decorating Cakes
Chapter 18: Cookies
Chapter 19: Custards, Puddings, Mousses, and Soufflés
Chapter 20: Frozen Desserts
Chapter 21: Fruit Desserts
Chapter 22: Dessert Presentation
Chapter 23: Chocolate
Chapter 24: Marzipan, Pastillage, and Nougatine
Chapter 25: Sugar Techniques
Chapter 26: Baking for Special Diets
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