| Description |
xxviii, 595 pages : illustrations (chiefly color) ; 29 cm |
| Contents |
Machine derived contents note: For information about all Prentice Hall Hospitality Management and Culinary Arts titles visit: -- www.prenhall.com/pineapple -- Baking Principles -- Table of Contents -- Section One -- Baking?s Rich History and Understanding Food Safety and -- Sanitation -- Unit 1 Introduction to Baking -- World History of Baking -- History of Baking in America -- The Emerging Role of the Baker -- Review Questions -- Unit 2 Sanitation and Food Safety -- Sanitation -- Food Handling -- Pest Control -- HACCP Controls -- Bakeshop Safety -- Fire Safety -- Review Questions -- Section Two -- Ingredients -- Unit 3 The Market Basket -- Grains -- Water -- Salt -- Yeast -- Review Questions -- Unit 4 The Expanded Market Basket -- Sweeteners -- Fat -- Oil -- Eggs -- Review Questions -- Unit 5 Specialty Ingredients -- Nuts -- Spices -- Dried Fruits -- Review Questions -- Section Three -- Equipment and Measuring -- Unit 6 Tools of the Trade -- Ovens and Proofers -- Mechanical Mixing and Rolling -- The Baker?s Bench -- Refrigeration -- Storage Bins, Pans, Forms and Racks -- Hand Tools -- Review Questions -- Unit 7 Measuring Ingredients; Changing Formula Yields -- Measuring Liquids -- Weighing Dry Ingredients -- Changing Formula Yields -- Production Yields -- Review Questions -- Section Four -- Yeast Dough Mixing and Baking -- Unit 8 Baking Principles for Yeast Dough -- Functions of Yeast Dough Ingredients -- Dough Ratios -- Dough Sequence -- Review Questions -- Unit 9Yeast Leavened Dough -- Lean Dough -- Straight Dough Mixing Method -- Sponge Dough Mixing Method -- Yeast Dough Formulas -- Review Questions -- Section Five -- Laminated and Steam Leavened Dough -- Unit 10 Croissant, Danish, Puff Pastry and Cream Puff Dough -- Ingredients and Procedure for Laminated Dough -- Croissant Dough -- Danish Dough -- Puff Pastry Dough -- Cream Puff Dough -- Review Questions -- Section Six -- The Stove Top and Oven -- Unit 11 The Stove Top and Kettle -- Food Safety (Custards, Creams and Puddings) -- Dairy Products -- English Sauce and Baked Custards -- Pastry Creams and Puddings -- Mousse -- Bavarians and Sauces -- Souffles -- Review Questions -- Unit 12 Pies and Tarts -- Pie Crust and Short Dough -- Principles of Starch Cookery -- Filling and Topping Formulas -- Review Questions -- Section Seven -- Cookies -- Unit 13 Cookie Variations -- Hand Cut or Rolled Cookies -- Spritz or Bagged Cookies -- Dropped Cookies -- Bar Cookies and Biscotti -- Sheet Cookies -- Refrigerated (Icebox) Cookies -- Review Questions -- Section Eight -- Chemical and Mechanical Leavening of Dough & Batter Formulas -- Unit 14 Biscuits, Quick Breads, and Doughnuts -- Biscuits and Scones -- Quick Breads and Muffins -- Doughnuts -- Beignets -- Review Questions -- Unit 15 Cake Formulas and Mixing Methods -- Cake Batter Ingredients -- Formula Balancing for Cakes -- Angel Food / Sponge / Genoise -- Pound Cake and Layer Cake -- Hi-Ratio Cakes -- Combination Cake (Chiffon Cakes) -- Review Questions -- Section Nine -- Enrobing and Garnishing Cakes & Pastries -- Unit 16 Icing, Frostings & Glazes -- Function of icings, frostings and glazes -- Icings, fondant, royal icing, meringues -- Glazes -- Review Questions -- Unit 17 Chocolate -- Chocolate fermentation -- Chocolate products -- Melting, tempering and storing -- Ganache -- Chocolate desserts -- Chocolate decorations -- Chocolate molding -- Review Questions -- Section Ten -- Principles of Cake Decorating, Special Cakes & Pastries -- Unit 18 Cake Assembling and Decorating -- Preparing the cake -- Filling cakes -- Enrobing -- Colors -- Cake Decorating -- Review Questions -- Unit 19 Specialty Cakes & Tortes -- Cakes -- Cake Rolls -- Tortes -- Cheesecake -- Wedding Cake -- Review Questions -- Unit 20 Pastries & Desserts -- Sfogliatelle -- Cannoli -- Pastries made from Cream Puff Paste -- Short dough -- Strudel -- Savarin & Baba -- Pastries made from puff pastry dough -- Roulade -- Tarts -- Review Questions -- Section Eleven -- Career Opportunities in Baking -- Unit 21 Certification, Professional Organizations, Baker?s Interviews -- Certification -- Professional Spotlights -- Professional Associations -- Appendix I Helpful Conversion Charts -- Metric Conversion Math -- Additional Metric Conversions -- Decimal Equivalents -- Range Oven Temperatures -- Suggested Oven Temperature Chart -- Temperature Conversion Charts -- Comparison Weights of Common Bakery Ingredients -- More Common Weights of Ingredients -- High Altitude Conversion Chart -- Temperature and Yeast Activity -- Yeast Conversion Chart -- Appendix II Pan Care -- Use and Care of Baking Pans in Foodservice Operations -- Pan Coatings -- Appendix III U.S. Baking and Pastry Arts Educational Programs -- Secondary -- Post Secondary -- Appendix IV Resources -- Baking and Pastry Related Periodicals -- Websites of Interest -- Professional Associations and Commodity Boards -- Appendix V Egg Tips -- Carton Dates -- Freshness -- Grading -- Appendix VI Mold Prevention Tips -- Appendix VII The Workbench: Baking Applications (Additional Formulas) -- Ingredients -- Yeast Leavened Dough -- Pies/Tarts -- Cookies/Biscotti -- Quick Breads and Doughnuts -- Cakes -- Icings/Frostings -- Pastries/Desserts -- Basic Baking Questions -- Appendix VIII Basic Mixing Methods -- Straight Dough Mixing Method -- Sponge Dough Mixing Method -- Creaming -- One-Stage Blending -- Appendix IX Changing Yields Worksheet -- Appendix X Baking Entrepreneur -- Formula & Cost Form -- Labor Planning Worksheet -- Bibliography -- Glossary -- Formula (Recipe) Index -- Index |
| Bibliography |
Includes bibliographical references (pages 559-561) and index |
| Subject |
Baking.
|
| Author |
Carlos, Brenda R.
|
|
American Culinary Federation.
|
| LC no. |
2005034709 |
| ISBN |
0131183516 cased |
|
