the professional series

Table of Contents

  • Chapter 1: The Baking Profession
  • Baking—Historical Background
  • Baking and Pastry Careers
  • Chapter 2: Basic Professional Skills: Bakeshop Math and Sanitation
  • Formulas and Measurement
  • Food Safety and Sanitation
  • Chapter 3: Baking and Pastry Equipment
  • Equipment Sanitation and Safety
  • Large Equipment
  • Pans, Containers, and Molds
  • Hand Tools
  • Miscellaneous Tools and Equipment
  • Chapter 4: Ingredients
  • Wheat Flour
  • Other Flours, Meals, and Starches
  • Sugars
  • Fats
  • Milk and Milk Products
  • Eggs
  • Leavening Agents
  • Gelling Agents
  • Fruits and Nuts
  • Chocolate and Cocoa
  • Salt, Spices, and Flavorings
  • Chapter 5: Basic Baking Principles
  • Mixing and Gluten Development
  • The Baking Process
  • After Baking
  • Chapter 6: Understanding Yeast Doughs
  • Yeast Product Types
  • Yeast Dough Production
  • Types of Dough-Making Processes
  • Controlling Fermentation
  • Bread Faults and Their Causes
  • Chapter 7: Understanding Artisan Breads
  • What Is Artisan Bread?
  • Flour
  • Pre-Ferments and Sourdough Starters
  • Autolyse
  • Fermentation
  • Baking
  • Artisan Bread Formulas
  • Chapter 8: Lean Yeast Doughs
  • Introduction to Handcrafted Breads
  • Crisp-Crusted Bread Formulas
  • Soft-Crusted Bread and Rye Bread Formulas
  • Sourdough Formulas and Specialty Breads for the Artisan Baker
  • Makeup Techniques
  • Chapter 9: Rich Yeast Doughs
  • Sweet Dough and Rich Dough Formulas
  • Laminated Dough Formulas
  • Fillings and Toppings
  • Makeup Techniques
  • Chapter 10: Quick Breads
  • Mixing and Production Methods
  • Formulas
  • Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles
  • Doughnuts
  • Formulas
  • Fritters
  • Pancakes and Waffles
  • Chapter 12: Basic Syrups, Creams, and Sauces
  • Sugar Cooking
  • Basic Creams
  • Chapter 13: Pies
  • Pie Doughs
  • Assembly and Baking
  • Fillings
  • Pie Faults and Their Causes
  • Chapter 14: Pastry Basics
  • Pâte Brisée and Short Pastries
  • Puff Pastry
  • Éclair Paste
  • Strudel and Phyllo
  • Baked Meringues
  • Chapter 15: Tarts and Special Pastries
  • Tarts and Tartlets
  • Special Pastries
  • Chapter 16: Cake Mixing and Baking
  • Mixing
  • Cake Formula Balance
  • Scaling, Panning, and Baking
  • Altitude Adjustments
  • Chapter 17: Assembling and Decorating Cakes
  • Icings
  • Assembling and Icing Simple Cakes
  • Basic Decorating Techniques
  • Chapter 18: Specialty Cakes, Gâteaux, and Torten
  • Planning and Assembling Specialty Cakes
  • Procedures for Popular Specialty Cakes
  • Chapter 19: Cookies
  • Cookie Characteristics and Their Causes
  • Mixing Methods
  • Types and Makeup Methods
  • Panning, Baking, and Cooling
  • Petits Fours Secs
  • Formulas
  • Chapter 20: Custards, Puddings, Mousses, and Soufflés
  • Custards and Puddings
  • Bavarians and Mousses
  • Soufflés
  • Chapter 21: Frozen Desserts
  • Churn-Frozen Desserts
  • Still-Frozen Desserts
  • Chapter 22: Fruit Desserts
  • Handling Fresh Fruits
  • Fruit Desserts
  • Chapter 23: Dessert Presentation
  • An Overview of Dessert Plating
  • Practical Plating Guidelines
  • Chapter 24: Chocolate
  • Production of Chocolate
  • Molding Chocolate
  • Chocolate Decorations
  • Chocolate Truffles and Confections
  • Chapter 25: Marzipan, Pastillage, and Nougatine
  • Marzipan
  • Pastillage
  • Nougatine
  • Chapter 26: Sugar Techniques
  • Boiling Syrups for Sugar Work
  • Spun Sugar and Caramel Decorations
  • Pulled Sugar and Blown Sugar
  • Boiled Sugar Confections
  • Chapter 27: Baking for Special Diets
  • Dietary Concerns
  • Modifying Formulas for Special Needs
  • Appendix 1: Large-Quantity Measurements
  • Appendix 2: Metric Conversion Factors
  • Appendix 3: Decimal Equivalents of Common Fractions
  • Appendix 4: Approximate Volume Equivalents of Dry Foods
  • Appendix 5: Temperature Calculations for Yeast Doughs
  • Appendix 6: Eggs and Safety
  • Glossary
  • Bibliography
  • Recipe Index
  • Subject Index