On Baking: A Textbook of Baking and Pastry Fundamentals

Cover
Title Page
Copyright Page
About the Authors
Contents
Preface
Acknowledgments
PART ONE PROFESSIONALISM AND THE BAKESHOP
	1 Professionalism and Food Safety
		BAKERS, CHEFS AND RESTAURANTS
			Bread Making Since Ancient Times
			Refined Sugar and the Art of Confectionery
			The Birth of the Bakery and Restaurant
			The Late 19th Century—Escoffier and Cuisine Classique
			The Mid-20th Century—Point and Nouvelle Cuisine
			The Return to Craftsmanship and the Artisan Bread Movement
			The Late 20th and Early 21st Century—An American Culinary Revolution
		BAKESHOP OPERATIONS
			Baking Business Segments
			Bakeshop and Pastry Kitchen Organization and Staffing
		THE PROFESSIONAL PASTRY CHEF AND BAKER
			Knowledge
			Skill
			Taste
			Judgment
			Dedication
			Professional Ethics
			Pride
			Careers
		SAFETY AND SANITATION
			Safe Food-Handling Practices
			Preventing Cross-Contamination
			Cleaning and Sanitizing
			Food Storage and Labeling
			Controlling Pests
			Food Allergies and Intolerances
			Ensuring Employee Safety
	2 Tools and Equipment for the Bakeshop
		STANDARDS FOR TOOLS AND EQUIPMENT
		KNIVES
			Knife Construction
			Knife Shapes
		HAND TOOLS
			Graters
			Pastry Brushes
			Rolling Pins
			Baker’s Peels
			Cutters
		MEASURING AND PORTIONING DEVICES
			Scales
			Volume Measures
			Ladles
			Portion Scoops
			Thermometers and Gauges
			Timers
		STRAINERS AND SIEVES
		COOKWARE AND BAKEWARE
			Materials and Heat Conduction
			Common Cookware
			Common Bakeware
		DECORATING AND FINISHING TOOLS
		PROCESSING EQUIPMENT
			Slicers
			Mandoline
			Food Processors
			Blenders
			Immersion Blenders
			Juicers
			Whipping Siphon
		WORK SURFACES, STORAGE AND ORGANIZATION
			Storage Containers
			Racks
		MIXING AND DOUGH HANDLING
			Mixers
			Automated Make-Up Equipment
			Sheeters
			Proof Boxes
			Retarders
		BAKING AND COOKING
			Ovens
			Wood-Burning Ovens
			Microwave Ovens
			Cook Stoves
			Broilers, Salamanders and Propane Torches
			Deep-Fat Fryers
		REFRIGERATION AND CLEANING
			Refrigerators and Freezers
			Ice Cream Freezers
			Dishwashers
		SAFETY EQUIPMENT
			Fire Extinguishers
			Ventilation Systems
			First-Aid Kits
		WORK STATIONS IN THE PROFESSIONAL BAKESHOP
			Measuring and Mixing Work Station
			Dough Make-Up Work Station
			Baking Work Station
			Assembly Work Station
			Other Important Areas in the Bakeshop
			Maximizing Flow in the Bakeshop
	3 Bakeshop Ingredients
		FLOURS
			Wheat Flour
			Types of Wheat Flour
			Specialty Flours and Meals
			Purchasing and Storing Flour
		SUGAR AND SWEETENERS
			Sugar
			Liquid Sweeteners
			Sugar Syrups
		FATS
			Butter
			Lard
			Margarine
			Shortenings and Oils
		MILK AND DAIRY PRODUCTS
			Milk Processing Techniques
			Concentrated Milks
			Cream
			Cultured Dairy Products
			Cheese
		EGGS
			Egg Composition
			Egg Grading
			Egg Storage
			Egg Sanitation
			Egg Products
			Whipped Egg Whites
		THICKENERS
			Starches
			Gelatin
			Vegetable Gums
		FRUITS
			Berries
			Citrus
			Specialty Fruits
			Melons
			Pomes
			Stone Fruits
			Tropical Fruits
			Purchasing Fresh Fruits
			Preserving Fruits
			Juicing Fruits
		FLAVORINGS
			Salt
			Emulsions and Extracts
			Vanilla
			Chocolate
			Coffee and Tea
			Herbs and Spices
			Nuts
			Alcoholic Beverages
	4 Mise En Place
		FORMULAS AND RECIPES
			Standardized Formulas
			Working with Formulas
			Production Planning
		MEASURING INGREDIENTS
			Measurement Formats
			Scaling Ingredients
			Measurement Systems
			Converting Grams and Ounces
			Temperature Measurements
		CONVERTING FORMULAS
			Converting Total Yield
			Converting Portion Size
			Additional Conversion Challenges
			Baker’s Percentage
			Yield Percentage
		KNIFE SKILLS
			Using Knives Safely
			Caring For and Sharpening Your Knives
		PREPARING EQUIPMENT
		PREPARING INGREDIENTS
			Ensuring Ingredients Are at the Proper Temperature
			Making Bread, Cake or Cookie Crumbs
			Clarifying Butter
			Toasting Nuts and Spices
			Blanching Nuts
			Preparing Nut Flour
			Flavoring Ingredients
			Steeping
			Conditioning
			Blanching and Parboiling
			Making an Ice Bath
			Making a Hot-Water Bath
	5 Principles of Baking
		MIXING METHODS AND TECHNIQUES
			The Importance of Gluten
			The Importance of Moisture
		HEAT TRANSFER AND THE SCIENCE OF BAKING
			Conduction
			Convection
			Radiation
		BAKING AND COOKING METHODS
		THE BAKING PROCESS AND THE STAGES OF BAKING
			Fats Melt
			Gases Form
			Gases Are Trapped
			Microorganisms Are Killed
			Starches Gelatinize
			Proteins Coagulate
			Water Evaporates and Gases Escape
			Sugars Caramelize
			Carryover Baking Occurs
			Staling Begins
		FLAVOR AND TASTE
			Tastes: Sweet, Sour, Salty, Bitter and Umami
			The Trigeminal Effect
			Texture and Mouthfeel
			Perception of Flavors
		FLAVORING FOOD IN THE BAKESHOP
			Describing Aromas and Flavors in Food
			Bakeshop Flavor Combinations
PART TWO BREADS
	6 Quick Breads
		CHEMICAL LEAVENING AGENTS
			Baking Soda
			Baking Powder
			Baking Ammonia
			Purchasing and Storing Chemical Leavening Agents
		MIXING METHODS FOR QUICK BREADS
			Biscuit Method
			Muffin Method
			Creaming Method
			Storing Quick Breads
			Troubleshooting Quick Breads
		GRIDDLECAKES
	7 Basic Yeast Breads
		YEAST
			Temperature, Moisture and Salt
			Types of Yeast
		PRODUCTION STAGES FOR YEAST BREADS
			Stage 1: Scaling the Ingredients
			Stage 2: Mixing and Kneading the Dough
			Stage 3: Fermenting the Dough
			Stage 4: Folding (Punching Down) the Dough
			Stage 5: Portioning the Dough
			Stage 6: Rounding the Portions
			Stage 7: Make-Up: Shaping the Portions
			Stage 8: Proofing the Products
			Stage 9: Baking the Products
			Stage 10: Cooling and Storing the Finished Products
		PROCEDURE FOR PREPARING YEAST BREADS
		QUALITIES OF BREAD
	8 Preferments and Natural Starters
		PREFERMENTS
			Types of Preferments
			Ingredients for Preferments
			Mixing Dough with Preferments
		NATURAL STARTERS
			Making a Natural Starter
			Mixing Bread Made with Natural Starters
		FERMENTATION, MAKE-UP AND BAKING WITH PREFERMENTS AND NATURAL STARTERS
		QUALITIES OF BREADS MADE USING PREFERMENTS AND NATURAL STARTER
	9 Enriched Yeast Breads
		ENRICHED YEAST DOUGH
			Mixing Enriched Yeast Dough
			Make-Up: Shaping Enriched Yeast Dough
			Proofing Enriched Yeast Dough
			Baking Enriched Yeast Dough
			Cooling, Finishing and Storing Enriched Yeast Dough Products
		PROCEDURES FOR PREPARING ENRICHED YEAST DOUGH
			Basic Sweet Dough or Bun Dough
			Brioche
		DEEP-FRIED ENRICHED YEAST DOUGH AND SPECIALTY DOUGH PRODUCTS
			Fats for Deep-Frying
			Deep-Frying Enriched Dough Products
			Doughnuts
	10 Laminated Doughs
		PREPARING LAMINATED DOUGH
			Preparing the Dough for Laminated Products
			Selecting and Preparing the Fat for Lamination
			Enclosing the Fat into the Base Dough
			Rolling and Folding the Dough to Develop Layers
			Shaping Laminated Dough for Baking
		PUFF PASTRY
			Making and Folding Puff Pastry Dough
			Shaping Puff Pastry
		YEAST-RAISED LAMINATED DOUGH
			Production Stages for Yeast-Raised Rolled-In Doughs
			Croissants
			Danish Pastry
PART THREE DESSERTS AND PASTRIES
	11 Cookies and Brownies
		COOKIES
			Mixing Methods for Cookies
			Make-Up Methods for Cookies
			Panning Cookies
			Baking Cookies
			Cookie Formula Balance
			Finishing Cookies
			Storing Cookies
		BROWNIES
			Brownie Formulas
			Flavoring Brownies
			Storing Brownies
	12 Pies and Tarts
		PIE CRUSTS AND TART SHELLS
			Flaky and Mealy Pie Doughs
			Sweet Tart Dough (Pâte Sucrée) and Shortbread Tart Dough (Pâte Sablée)
			Crumb Crusts
			Shaping Crusts
			Baking Pies and Crusts
		FILLINGS FOR PIES AND TARTS
			Starches for Pies
			Cream Fillings
			Fruit Fillings
			Custard Fillings
			Chiffon Fillings
		ASSEMBLING PIES AND TARTS
		STORING PIES AND TARTS
	13 Pastry and Dessert Components
		ÉCLAIR PASTE
			Preparing Éclair Paste
			Filling Éclairs
			Finishing Éclairs
		MERINGUE
			Meringue Preparations
			Browning Meringue
			Nut Meringue Preparations
			Filling and Storing Baked Meringue
		STRUDEL DOUGH
		PHYLLO DOUGH
		CRÊPES
	14 Cakes
		INGREDIENTS FOR CAKES
		MIXING METHODS FOR CAKES
			High-Fat Cakes
			Whipped Egg Cakes
		PANNING, BAKING AND COOLING CAKES
			Preparing Cake Pans
			Filling Cake Pans
			Baking Cakes
			Cooling Cakes
		STORING CAKES
	15 Icings and Cake Assembly
		PREPARING ICINGS
			Buttercream
			Foam Icing
			Fudge Icing
			Fondant
			Glaze
			Royal Icing
			Ganache
		ASSEMBLING AND DECORATING CAKES
			Assembling Cakes
			Simple Cake Decorating Techniques
			Piping Techniques
			Covering and Decorating a Cake with Rolled Fondant
		SPECIALTY CAKES
			Specialty Cakes and Fillings
			Assembling Specialty Cakes
			Decorating Specialty Cakes
			Constructing Extreme Specialty Cakes
		CUTTING AND PORTIONING CAKES
		STORING ASSEMBLED CAKES
	16 Custards, Creams and Sauces
		CUSTARDS
			Handling Eggs in Custards
			Stirred Custards
			Baked Custards
			Soufflés
		CREAMS
			Crème Chantilly
			Bavarian Cream
			Chiffon
			Mousse
		DESSERT SAUCES
			Fruit Purées
			Caramel Sauce
			Chocolate Syrup
	17 Ice Cream and Frozen Desserts
		CHURNED FROZEN DESSERTS
			Ice Cream and Gelato
			Sorbet and Sherbet
			Serving Suggestions for Ice Cream and Sorbet
			Granita
		STILL-FROZEN DESSERTS
		FROZEN TORTES AND BOMBES
	18 Healthy Baking and Special Diets
		PRINCIPLES OF HEALTHY BAKING
			Portion Size
			Ingredient Selection
			Developing and Modifying Formulas
		ACCOMMODATING SPECIAL DIETS
			Low-Sodium Diets
			Low-Sugar Diets
			Low-Fat Diets
			Dairy-Free Diets
			Gluten-Free Diets
			Allergen-Free Diets
			Vegetarian and Vegan Diets
			Weight Loss Diets
		COMMUNICATING WITH THE HEALTH CONSCIOUS CUSTOMER
PART FOUR ADVANCED PASTRY WORK
	19 Tortes and Entremets
		TORTES AND ENTREMETS
			Cakes for Tortes and Entremets
			Fillings for Tortes and Entremets
		ASSEMBLING AND GARNISHING TORTES AND ENTREMETS
			Assembling Tortes and Entremets
			Garnishing Tortes and Entremets
		PORTIONING TORTES AND ENTREMETS
		STORING TORTES AND ENTREMETS
	20 Petits Fours
		PETIT FOUR VARIETIES
			Fresh Petits Fours
			Iced Petits Fours
			Dry Petits Fours
			Glazed Fruit Petits Fours
			Petits Fours Prestige
		SERVING PETITS FOURS
	21 Chocolate
		CHOCOLATE PRODUCTION
			Types of Chocolate
			Chocolate Labeling
			Storing Bulk Chocolate
		MELTING AND TEMPERING CHOCOLATE
			Melting Chocolate
			Tempering Chocolate
			Handling Tempered Chocolate
		CHOCOLATE DECORATIONS
			Tempered Chocolate Decorations
			Modeling Chocolate Decorations
		CHOCOLATE CANDIES
			Dipped Chocolate Candies
			Molded Chocolates
			Storing Filled Chocolates and Chocolate Candies
		CHOCOLATE SHOWPIECES
	22 Plated Desserts
		DESSERT SERVICE
			Serving Desserts
			Creating New Items for a Dessert Menu
		PRESENTATION TECHNIQUES FOR DESSERTS
			Choosing Plates
			Arranging Desserts on the Plate
			Composing Plated Desserts
			Garnishing Plated Desserts
	23 Sugar Work and Confections
		SUGAR WORK
			Caramel
			Isomalt
		CONFECTIONS
			Nougatine
			Marzipan
		ADVANCED SUGAR WORK
			Pastillage
			Pulled and Blown Sugar
Appendix I
Appendix II
Appendix III
Glossary
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	X
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Bibliography and Recommended Reading
Recipe Index
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Subject Index
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Credits