Baking Fundamentals
Pearson (Verlag)
978-0-13-118351-3 (ISBN)
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Drawing on the authors’ expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas–ratios, sequence, time and temperature–and how these factors impact all quality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.
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Table of Contents
SECTION ONE: BAKING’S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION
Unit 1: Introduction to Baking
Unit 2: Sanitation and Food Safety
SECTION TWO: INGREDIENTS
Unit 3: The Market Basket
Unit 4: The Expanded Market Basket
Unit 5: Specialty Ingredients
SECTION THREE: EQUIPMENT AND MEASURING
Unit 6: Tools of the Trade
Unit 7: Measuring Ingredients; Changing Formula Yields
SECTION FOUR: YEAST DOUGH MIXING AND BAKING
Unit 8: Baking Principles for Yeast Dough
Unit 9: Yeast Leavened Dough
SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH
Unit 10: Croissant, Danish, Puff Pastry and Cream Puff Dough
SECTION SIX: THE STOVE TOP AND OVEN
Unit 11: The Stove Top and Kettle
Unit 12: Pies and Tarts
SECTION SEVEN: COOKIES
Unit 13: Cookie Variations
SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS
Unit 14: Biscuits, Quick Breads, and Doughnuts
Unit 15: Cake Formulas and Mixing Methods
SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES
Unit 16: Icing, Frostings & Glazes
Unit 17: Chocolate
SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES
Unit 18: Cake Assembling and Decorating
Unit 19: Specialty Cakes & Tortes
Unit 20: Pastries & Desserts
SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING
Unit 21: Certification, Professional Organizations, Baker’s Interviews
APPENDIX I: Helpful Conversion Charts
APPENDIX II: Pan Care
APPENDIX III: U.S. Baking and Pastry Arts Educational Programs
APPENDIX IV: Resources
APPENDIX V: Egg Tips
APPENDIX VI: Mold Prevention Tips
APPENDIX VII: The Workbench: Baking Applications
APPENDIX IX: Basic Mixing Methods
APPENDIX X: Top 10 Servsafe® Food Safety Tips
APPENDIX XI: Changing Yields Worksheet
| Erscheint lt. Verlag | 10.8.2006 |
|---|---|
| Sprache | englisch |
| Maße | 285 x 225 mm |
| Gewicht | 1678 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-13-118351-6 / 0131183516 |
| ISBN-13 | 978-0-13-118351-3 / 9780131183513 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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