Professional baking

Description

[This book] contains ... formulas for the aspiring professional. [It] offer[s] complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more. [It] shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.-Back cover. The goal of this book is to provide students with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. It is designed as a primary text for use in colleges and culinary schools, baking courses within broader food service curricula, and on-the-job training programs. It is also valuable as a manual for cooks and bakers, both professional and amateur.-Pref.;Basic principles -- Baking and pastry equipment -- Ingredients -- Understanding yeast doughs -- Understanding artisan breads -- Lean yeast doughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes, and waffles -- Basic syrups, creams, and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Specialty cakes, Gt́eaux, and Torten -- Cookies -- Custards, puddings, mousses, and souffle's -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Decorative work, Marzipan, Nougatine, and Pastillage -- Decorative work, sugar techniques -- Appendixes: Large-quality measurements; Metric conversion factors; Decimal equivalents of common fractions; Approximate volume equivalents of dry foods; Temperature calculations for yeast doughs; Eggs and safety -- Glossary. Basic principles -- Baking and pastry equipment -- Ingredients -- Understanding yeast doughs -- Understanding artisan breads -- Lean yeast doughs -- Rich yeast doughs -- Quick breads -- Doughnuts, fritters, pancakes, and waffles -- Basic syrups, creams, and sauces -- Pies -- Pastry basics -- Tarts and special pastries -- Cake mixing and baking -- Assembling and decorating cakes -- Specialty cakes, Gt́eaux, and Torten -- Cookies -- Custards, puddings, mousses, and souffle's -- Frozen desserts -- Fruit desserts -- Dessert presentation -- Chocolate -- Decorative work, Marzipan, Nougatine, and Pastillage -- Decorative work, sugar techniques -- Appendixes: Large-quality measurements Metric conversion factors Decimal equivalents of common fractions Approximate volume equivalents of dry foods Temperature calculations for yeast doughs Eggs and safety -- Glossary.