Professional baking - 7th ed. Wayne Gisslen

Includes bibliographical references and indexes.

Machine generated contents note: Recipe Contents Preface Chapter 1: The Baking Profession Chapter 2: Basic Professional Skills: Bakeshop Math and Sanitation Chapter 3: Baking and Pastry Equipment Chapter 4: Ingredients Chapter 5: Basic Baking Principles Chapter 6: Understanding Yeast Doughs Chapter 7: Understanding Artisan Breads Chapter 8: Lean Yeast Doughs Chapter 9: Rich Yeast Doughs Chapter 10: Quick Breads Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles Chapter 12: Basic Syrups, Creams, and Sauces Chapter 13: Pies Chapter 14: Pastry Basics Chapter 15: Tarts and Special Pastries Chapter 16: Cake Mixing and Baking Chapter 17: Assembling and Decorating Cakes Chapter 18: Specialty Cakes, Gâteaux, and Torten Chapter 19: Cookies Chapter 20: Custards, Puddings, Mousses, and Souffles Chapter 21: Frozen Desserts Chapter 22: Fruit Desserts Chapter 23: Dessert Presentation Chapter 24: Chocolate Chapter 25: Marzipan, Pastillage, and Nougatine Chapter 26: Sugar Techniques Chapter 27: Baking for Special Diets 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.

"Professional Baking has been a widely used resource and teaching tool for tens of thousands of students since it was first published. During that time, the baking industry has evolved as interest in artisan baking has blossomed, and Professional Baking has changed with each new edition to keep pace with new demands. At the same time, the art and science of teaching has also evolved rapidly as new technological resources have become available to instructors and students. Electronic media, including WileyPLUS, Wiley's online teaching and learning environment, and CulinarE-CompanionTM recipe management software, provide a wealth of resources and tools to make the latest Professional Baking the best learning and teaching text yet. This new 7th edition of the text has been reorganized to fully integrate the print book with its electronic resources. (This wealth of resources is described in more detail later in this preface.) Even with these developments, however, the focus of the text remains, as it always has, on a solid grounding in the basics, presented in a straightforward and easy-to-grasp style. The goal of Professional Baking is to provide students and working chefs 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, as well as providing a solid reference for professional bakers and pastry chefs. Professional Baking focuses on both understanding and performing"--