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The Advanced Art of Baking and Pastry 1st Edition

October 2017, ©2018
The Advanced Art of Baking and Pastry 1st Edition (EHEP003747) cover image

Description

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, detailed step-by-step procedures, and additional online support material.  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.
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Table of Contents

Foreword

Chapter 1 Introduction

Professionalism

Food Safety

Tools and Equipment

Mise en Place

Key Terms Head

Questions for Review (Review Head)

Chapter 2 Bread for the Pastry Chef

Bread

Ingredients and Function

Math

Mixing Methods

Degrees of Mixing

Bread Production Stages

Key Terms Head

Questions for Review (Review Head)

Chapter 3 Viennoiserie

Viennoiserie

Ingredients and Function

Laminated Doughs

Enriched Breads

Puff Pastry

Key Terms Head

Questions for Review (Review Head)

Chapter 4 Modern Pastry Techniques

Modern Cuisine

Basics

Animal-Based Hydrocolloids

Plant-Based Hydrocolloids

Key Terms Head

Questions for Review (Review Head)

Chapter 5 Creams and Mousses

Custard

Baked Custards

Mousse and Creams

Key Terms Head

Questions for Review (Review Head)

Chapter 6 Frozen Desserts

Ingredients

Emulsifiers and Stabilizers

Churned Frozen Desserts

Still Frozen Desserts

Summary

Key Terms Head

Questions for Review (Review Head)

Chapter 7 Cake Mixing and Baking

Cakes

Ingredients

Main Categories

Key Terms Head

Questions for Review (Review Head)

Chapter 8 Assembling Cakes

Cakes

Classic

Wedding

Contemporary

Glacé

Key Terms Head

Questions for Review (Review Head)

Chapter 9 Tarts and Pies

Pies and Tarts

Ingredients

Mixing Dough

Rolling and Lining Shell

Classic Pies and Tarts

Modern Tarts and Pies

Key Terms Head

Questions for Review (Review Head)

Chapter 10 Plated Desserts

Presentation Approach

Getting Started

Terms for review

Review questions

Chapter 11 Petits-Fours

Petits-Fours

Sec

Glacé

Contemporary

Petits Fours Presentations

Key Terms Head

Questions for Review (Review Head)

Chapter 12 Chocolates and Confection

Chocolates and Confections

Equipment

Manufacturing Chocolate

Chocolate Percentages

Tempering Chocolate

Methods

Chocolates

Confections

Key Terms Head

Questions for Review (Review Head)

Chapter 13 Chocolate Work

Chocolate Work

Chocolate Selection

Garnishes

Sculpture Design

Recipes and Techniques

Spraying with Cocoa Butter

Key Terms Head

Questions for Review (Review Head)

Chapter 14 Sugar Work

Sugar Work

Cooking Sugar

Crystalline Sugar

Pastillage

Sculpture Design

Key Terms Head

Questions for Review (Review Head)

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Author Information

R. Andrew Chlebana C.E.P.C., C.C.A., C.H.E. Upon completing an AAS in Culinary Arts from Joliet Junior College, R. Andrew Chlebana went to the Culinary Institute of America in Hyde Park to study baking and pastry.  Andrew began his career working for the Four Seasons Chicago focusing on fine dining desserts.  His career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C. and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc.  Andrew has spent the last nine years teaching baking and pastry at Joliet Junior College in Joliet, Il. He resides in Plainfield, Il with his wife, Heather and four children.
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The Wiley Advantage

Basic techniques are introduced early and reinforced in later chapters. An example of this is making a fruit mousse.  The mousse is composed of whipping cream, Italian Meringue, and gelatin, using basic pastry techniques.  These areas have already been covered. By breaking the more advanced process such as making the fruit mousse into its basic parts, the basic concepts are reviewed and the more complex concept made easier to understand.

 

End-of-Chapter Discussion Questions are a useful tool to get the students involved and thinking.  They require use of the material from the text, lecture materials, and personal experience to formulate a decision.  It is critical to learn and understand what is happening, both physically and chemically, when ingredients interact with each other.  Through this understanding, students are able to create their own products and evaluate whether something turns out properly or not.  

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Purchase Options
Wiley E-Text   
The Advanced Art of Baking & Pastry
ISBN : 978-1-119-40073-8
496 pages
October 2017, ©2018
$80.00   BUY

Paperback   
The Advanced Art of Baking & Pastry
ISBN : 978-1-118-48575-0
496 pages
October 2017, ©2018
$102.95   BUY

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