9780135336472

Attractively designed and "extensively" illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this "contemporary" introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry.

Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals

Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College

Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue

Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

Preface

ix

Recipes

xiii

Professionalism

3

(18)

Bakers, Chefs and Restaurants

4

(7)

The Bakeshop and Food Service Operation

11

(4)

Safety and Sanitation

15

(6)

Tools and Equipment for the Bakeshop

21

(26)

Standards for Tools and Equipment

22

(1)

Selecting Tools and Equipment

23

(1)

Hand Tools

23

(1)

Knives

24

(2)

Measuring and Portioning Devices

26

(3)

Cookware and Bakeware

29

(4)

Strainers and Sieves

33

(1)

Decorating and Finishing Tools

34

(1)

Processing Equipment

35

(2)

Heavy Equipment

37

(6)

The Professional Bakeshop

43

(4)

Principles of Baking

47

(8)

Mixing Methods

48

(1)

Cooking Methods

48

(2)

The Baking Process

50

(5)

Bakeshop Ingredients

55

(32)

Flours

56

(4)

Sugar and Sweetners

60

(3)

Fats

63

(3)

Milk and Dairy Products

66

(5)

Eggs

71

(3)

Thickeners

74

(2)

Flavorings

76

(11)

Mise EN Place

87

(18)

Formulas and Recipes

88

(1)

Measuring Ingredients

89

(3)

Formula Conversions

92

(5)

Preparing Equipment

97

(1)

Knife Skills

98

(1)

Preparing Ingredients

99

(2)

Preparing to Bake

101

(4)

Quick Breads

105

(22)

Chemical Leavening Agents

106

(1)

Mixing Methods

107

(7)

Additional Quick Bread Formulas

114

(13)

Yeast Breads

127

(56)

Yeast

128

(4)

Production Stages for Yeast Breads

132

(18)

Qualities of Bread

150

(2)

Additional Yeast Bread Formulas

152

(31)

Enriched Yeast Doughs

183

(28)

Enriched Yeast Dough

184

(9)

Additional Enriched Yeast Dough Formulas

193

(18)

Cookies And Brownies

211

(34)

Cookies

212

(5)

Brownies

217

(3)

Additional Cookie and Brownie Formulas

220

(25)

Pies And Tarts

245

(38)

Pies and Tarts

246

(17)

Additional Pie and Tart Formulas

263

(20)

Pastry Doughs

283

(26)

Eclair Paste

284

(3)

Meringue

287

(4)

Phyllo Dough

291

(1)

Crepes

291

(3)

Additional Pastry Dough Formulas

294

(15)

Laminated Doughs

309

(38)

Puff Pastry

310

(10)

Croissant and Danish Pastry

320

(15)

Additional Laminated Dough Formulas

335

(12)

Syrups, Icings And Sauces

347

(32)

Sugar Syrups

348

(4)

Icings

352

(11)

Dessert Sauces

363

(4)

Additional Syrup, Icing and Sauce Formulas

367

(12)

Cakes And Tortes

379

(52)

Cakes

380

(15)

Assembling and Decorating Cakes and Tortes

395

(9)

Additional Cake and Torte Formulas

404

(27)

Custards And Creams

431

(38)

Custards

432

(13)

Creams

445

(7)

Additional Custard and Cream Formulas

452

(17)

Ice Cream And Frozen Desserts

469

(26)

Ice Cream and Frozen Desserts

470

(12)

Additional Ice Cream and Frozen Dessert Formulas

482

(13)

Fruits

495

(42)

Identifying Fruits

496

(16)

Purchasing Fresh Fruits

512

(1)

Purchasing and Storing Preserved Fruits

513

(2)

Juicing

515

(1)

Applying Various Preparation and Cooking Methods

516

(9)

Additional Fruit Recipes

525

(12)

Healthful And Special-Needs Baking

537

(28)

Special Dietary Concerns

539

(1)

Developing and Modifying Formulas

540

(7)

Healthful and Special-Needs Baking Formulas

547

(18)

Petits Fours

565

(20)

Petits Fours---Miniature Pastries

566

(8)

Additional Petits Fours Formulas

574

(11)

Restaurant Desserts

585

(20)

The Dessert

586

(3)

The Plate

589

(7)

Additional Restaurant Desserts

596

(9)

Chocolate And Decorative Work

605

(40)

Chocolate

606

(22)

Marzipan

628

(4)

Nougatine

632

(2)

Decorative Sugar Work

634

(2)

Additional Chocolate and Decorative Work Formulas

636

(9)

Appendix I Measurement And Conversion Charts

645

(3)

Appendix II High-Altitude Baking

648

(1)

Appendix III Fresh Fruit Availability Chart

649

(1)

Appendix IV Professional Organizations

650

(2)

Bibliography

652

(3)

Glossary

655

(16)

Recipe Index

671

(10)

Subject Index

681

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Building on the successful approach developed inOn Cooking: A Textbook of Culinary Fundamentals, On Bakingis a carefully designed text intended to teach both the principles and practices of baking and the pastry arts. Although it contains more than 600 recipes for a wide range of traditional and contemporary bakeshop items, the focus of this book is on the underlying baking principles and skills necessary to produce a wide array of baked goods and confections. Throughout the text, we discuss both the how and why of baking. Extensive step-by-step photographs help you visualize the techniques used to form bread dough or shape cookies or temper chocolate, for example, while recipes illustrate the baking principle and procedures. Throughout the book, we also provide extensive illustrated sections identifying bakeshop ingredients and equipment. We believe that a thorough understanding of the function of ingredients will serve you well throughout your baking career. Numerous professional bakers, pastry chefs and educators throughout the country contributed recipes to this book, usually illustrated with a photograph of the item as it was actually prepared in their kitchens. These recipes and illustrations allow you to explore different techniques and presentation styles. As inOn Cooking,informative sidebars provide background on the rich historical and cultural traditions of the bakeshop. And professionals share their insights and technical knowledge in brief comments scattered throughout the book. Chapter 18 is devoted to alternative baking for consumers with special dietary needs in the hope that today's well-trained baker will understand how and why to adapt formulas to this clientele. As a working professional, you may encounter convenience products in use in many restaurants, hotels or institutions. Therefore, each chapter ofOn Bakingincludes practical information on convenience products, providing information on the selection, storage, handling and use of these items. We wish you much success throughout your professional career and hope that this book serves to inspire and inform you for many years to come. A NOTE ON RECIPES AND FORMULAS Recipes throughout this text are designed to reinforce and explain techniques and procedures presented in the text. Recipes intentionally produce lower yields used typically in small schools and teaching kitchens. Volume measurements are provided only when the quantity of an ingredient would be difficult to weigh without specialized equipment--less than 1/2 ounce of salt, leavening or spices, for example. All ingredients are listed in both U.S. and metric measurements. In most instances the metric equivalents are rounded off to even, easily measured amounts. You should consider these ingredient lists as separate recipes or formulas; do not measure some ingredients according to the metric amounts and other ingredients according to the U.S. amounts or the proportions will not be accurate and the intended result will not be achieved. Baker's percentages are also included for many of the recipes in this text. Widely used in the professional bakeshop, baker's percentages are very useful for increasing or decreasing yields as needed. Yields are provided in either total batch weight or total yield, offering suggested portion sizes where appropriate. Detailed procedures for standard techniques are presented in the text and are generally not repeated in each recipe (for example, "apply egg wash" or "divide the dough"). No matter how detailed the written recipe, however, we must assume that you possess certain knowledge, skills and judgment. Variations appear at the end of selected recipes. These variations enable you to see how one set of techniques or procedures can be used to prepare different dishes with only minor modifications. Variations also provide the advanced baker or pastry chef the opportunity to customize reci

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On Baking A Textbook of Baking and Pastry Fundamentals

On Baking A Textbook of Baking and Pastry Fundamentals

0135336473

Summary

Author Biography

Table of Contents

Supplemental Materials

Excerpts