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In the Hands of a Baker

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In the Hands of a Baker

The Culinary Institute of America (CIA)

ISBN: 978-1-118-80542-8 October 2013 176 Pages

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Description

In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and décor and confectionery work.

Related Resources

Acknowledgments vi

Introduction vi

THE BAKING AND PASTRY PROFESSIONAL 1

SCALING AND MEASURING TOOLS AND TECHNIQUES 5

CUTTING TOOLS AND TECHNIQUES 17

SMALL TOOLS AND APPLIANCES USAGE AND TECHNIQUES 29

BREAD BAKING AND QUICK-BREAD MAKING TECHNIQUES AND TOOLS 53

PASTRY, CAKE, AND COOKIE TOOLS AND TECHNIQUES 75

CHOCOLATE, DÉCOR, AND CONFECTIONERY 109

BAKEWARE 139

Glossary 151

Appendix 155

Readings and Resources 158

Index 160

  • This is the only book on the market that covers all the tools and equipment needed for professional baking, as well as the proper techniques for handling and maintaining that equipment. 
  • Provides in-depth information on how to choose the best equipment for any baking job, including scaling and measuring tools, cutting tools, small appliances, bakeware, décor and confectionery tools, and much more.
  • Includes chapters on organizing a station and the differences between home and professional equipment.
  • Features step-by-step instructional photographs and illustrations throughout, plus insights and tips from top professional bakers and pastry chefs.