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Professional Baking.

Gisslen, Wayne.

Professional Baking.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Professional Baking./
Author:	Gisslen, Wayne.
Description:	1 online resource (735 pages)
Subject:	Baking. -
Online resource:	Click to View - 點擊此處查看電子書全文
ISBN:	9780470073537

Professional Baking.
Gisslen, Wayne.

Professional Baking. - 4th ed. - 1 online resource (735 pages)

Intro -- Professional Baking, Fourth Edition -- Contents -- Recipe Contents -- About Le Cordon Bleu -- Foreword -- Preface -- Chapter 1: Basic Principles -- BAKING-HISTORICAL BACKGROUND -- FORMULAS AND MEASUREMENT -- MIXING AND GLUTEN DEVELOPMENT -- THE BAKING PROCESS -- STALING -- Chapter 2: Baking and Pastry Equipment -- LARGE EQUIPMENT -- PANS, CONTAINERS, AND MOLDS -- HAND TOOLS -- MISCELLANEOUS TOOLS AND EQUIPMENT -- Chapter 3: Ingredients -- WHEAT FLOUR -- OTHER FLOURS, MEALS, AND STARCHES -- SUGARS -- FATS -- MILK AND MILK PRODUCTS -- EGGS -- LEAVENING AGENTS -- JELLING AGENTS -- FRUITS AND NUTS -- CHOCOLATE AND COCOA -- SALT, SPICES, AND FLAVORINGS -- Chapter 4: Understanding Yeast Doughs -- YEAST PRODUCT TYPES -- STEPS IN YEAST DOUGH PRODUCTION -- TYPES OF DOUGH-MAKING PROCESSES -- CONTROLLING FERMENTATION -- BREAD FAULTS AND THEIR CAUSES -- Chapter 5: Understanding Artisan Breads -- WHAT IS ARTISAN BREAD? -- FLOUR -- PRE-FERMENTS AND SOURDOUGH STARTERS -- AUTOLYSE -- FERMENTATION -- BAKING -- ARTISAN BREAD FORMULAS -- Chapter 6: Lean Yeast Doughs -- INTRODUCTION TO HANDCRAFTED BREADS -- CRISP-CRUSTED BREAD FORMULAS -- SOFT-CRUSTED BREAD AND RYE BREAD FORMULAS -- SOURDOUGH FORMULAS AND SPECIALTY BREADS FOR THE ARTISAN BAKER -- MAKEUP TECHNIQUES -- Chapter 7: Rich Yeast Doughs -- SWEET DOUGH AND RICH DOUGH FORMULAS -- ROLLED-IN DOUGH FORMULAS -- FILLINGS AND TOPPINGS -- MAKEUP TECHNIQUES -- Chapter 8: Quick Breads -- MIXING AND PRODUCTION METHODS -- FORMULAS -- Chapter 9: Doughnuts, Fritters, Pancakes, and Waffles -- DOUGHNUTS -- FRITTERS -- PANCAKES AND WAFFLES -- Chapter 10: Basic Syrups, Creams, and Sauces -- SUGAR COOKING -- BASIC CREAMS -- DESSERT SAUCES -- Chapter 11: Pies -- PIE DOUGHS -- ASSEMBLY AND BAKING -- FILLINGS -- PIE FAULTS AND THEIR CAUSES -- Chapter 12: Pastry Basics -- PÂTE BRISÉE AND SHORT PASTRIES -- PUFF PASTRY.

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

ISBN: 9780470073537Subjects--Topical Terms:

172024
Baking.
Index Terms--Genre/Form:

172687
Electronic books.

LC Class. No.: TX763.G47 2005eb

Dewey Class. No.: 641.8/15

Professional Baking.
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020 $a 9780470073537 $q (electronic bk.)
020 $z 9780471464273
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035 $a (Au-PeEL)EBL261354
035 $a (CaPaEBR)ebr11193880
035 $a (CaONFJC)MIL46849
035 $a (OCoLC)70809938
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050 4 $a TX763.G47 2005eb
082 0 $a 641.8/15
100 1 $a Gisslen, Wayne. $3 1000121163
245 1 0 $a Professional Baking.
250 $a 4th ed.
264 1 $a Hoboken : $b Wiley, $c 2006.
264 4 $c ©2005.
300 $a 1 online resource (735 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
505 0 $a Intro -- Professional Baking, Fourth Edition -- Contents -- Recipe Contents -- About Le Cordon Bleu -- Foreword -- Preface -- Chapter 1: Basic Principles -- BAKING-HISTORICAL BACKGROUND -- FORMULAS AND MEASUREMENT -- MIXING AND GLUTEN DEVELOPMENT -- THE BAKING PROCESS -- STALING -- Chapter 2: Baking and Pastry Equipment -- LARGE EQUIPMENT -- PANS, CONTAINERS, AND MOLDS -- HAND TOOLS -- MISCELLANEOUS TOOLS AND EQUIPMENT -- Chapter 3: Ingredients -- WHEAT FLOUR -- OTHER FLOURS, MEALS, AND STARCHES -- SUGARS -- FATS -- MILK AND MILK PRODUCTS -- EGGS -- LEAVENING AGENTS -- JELLING AGENTS -- FRUITS AND NUTS -- CHOCOLATE AND COCOA -- SALT, SPICES, AND FLAVORINGS -- Chapter 4: Understanding Yeast Doughs -- YEAST PRODUCT TYPES -- STEPS IN YEAST DOUGH PRODUCTION -- TYPES OF DOUGH-MAKING PROCESSES -- CONTROLLING FERMENTATION -- BREAD FAULTS AND THEIR CAUSES -- Chapter 5: Understanding Artisan Breads -- WHAT IS ARTISAN BREAD? -- FLOUR -- PRE-FERMENTS AND SOURDOUGH STARTERS -- AUTOLYSE -- FERMENTATION -- BAKING -- ARTISAN BREAD FORMULAS -- Chapter 6: Lean Yeast Doughs -- INTRODUCTION TO HANDCRAFTED BREADS -- CRISP-CRUSTED BREAD FORMULAS -- SOFT-CRUSTED BREAD AND RYE BREAD FORMULAS -- SOURDOUGH FORMULAS AND SPECIALTY BREADS FOR THE ARTISAN BAKER -- MAKEUP TECHNIQUES -- Chapter 7: Rich Yeast Doughs -- SWEET DOUGH AND RICH DOUGH FORMULAS -- ROLLED-IN DOUGH FORMULAS -- FILLINGS AND TOPPINGS -- MAKEUP TECHNIQUES -- Chapter 8: Quick Breads -- MIXING AND PRODUCTION METHODS -- FORMULAS -- Chapter 9: Doughnuts, Fritters, Pancakes, and Waffles -- DOUGHNUTS -- FRITTERS -- PANCAKES AND WAFFLES -- Chapter 10: Basic Syrups, Creams, and Sauces -- SUGAR COOKING -- BASIC CREAMS -- DESSERT SAUCES -- Chapter 11: Pies -- PIE DOUGHS -- ASSEMBLY AND BAKING -- FILLINGS -- PIE FAULTS AND THEIR CAUSES -- Chapter 12: Pastry Basics -- PÂTE BRISÉE AND SHORT PASTRIES -- PUFF PASTRY.
505 8 $a ÉCLAIR PASTE -- STRUDEL AND PHYLLO -- BAKED MERINGUES -- Chapter 13: Tarts and Special Pastries -- TARTS AND TARTLETS -- SPECIAL PASTRIES -- Chapter 14: Cake Mixing and Baking -- MIXING -- CAKE FORMULA BALANCE -- SCALING, PANNING, AND BAKING -- ALTITUDE ADJUSTMENTS -- FORMULAS -- Chapter 15: Assembling and Decorating Cakes -- ICINGS -- ASSEMBLING AND ICING SIMPLE CAKES -- BASIC DECORATING TECHNIQUES -- Chapter 16: Specialty Cakes, Gâteaux, and Torten -- PLANNING AND ASSEMBLING SPECIALTY CAKES -- PROCEDURES FOR POPULAR CAKES -- Chapter 17: Cookies -- COOKIE CHARACTERISTICS AND THEIR CAUSES -- MIXING METHODS -- TYPES AND MAKEUP METHODS -- PANNING, BAKING, AND COOLING -- PETITS FOURS SECS -- FORMULAS -- Chapter 18: Custards, Puddings, Mousses, and Soufflés -- CUSTARDS AND PUDDINGS -- BAVARIANS AND MOUSSES -- SOUFFLÉS -- Chapter 19: Frozen Desserts -- CHURN-FROZEN DESSERTS -- STILL-FROZEN DESSERTS -- Chapter 20: Fruit Desserts -- SELECTING AND PREPARING FRESH FRUITS -- FRUIT DESSERTS -- Chapter 21: Dessert Presentation -- BACKGROUND AND GUIDELINES -- EXAMPLES OF DESSERT PRESENTATIONS -- Chapter 22: Chocolate -- HANDLING CHOCOLATE -- MOLDING CHOCOLATE -- CHOCOLATE DECORATIONS -- CHOCOLATE TRUFFLES AND CONFECTIONS -- Chapter 23: Decorative Work: Marzipan, Nougatine, and Pastillage -- MARZIPAN -- PASTILLAGE -- NOUGATINE -- Chapter 24: Decorative Work: Sugar Techniques -- BOILING SYRUPS FOR SUGAR WORK -- SPUN SUGAR AND CARAMEL DECORATIONS -- POURED SUGAR -- PULLED SUGAR AND BLOWN SUGAR -- Glossary -- Bibliography -- Recipe Index -- Subject Index.
520 $a Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
588 $a Description based on publisher supplied metadata and other sources.
590 $a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 0 $a Baking. $3 172024
655 4 $a Electronic books. $2 local. $3 172687
776 0 8 $i Print version: $a Gisslen, Wayne $t Professional Baking $d Hoboken : Wiley,c2006 $z 9780471464273
797 2 $a ProQuest (Firm)
856 4 0 $u https://ebookcentral.proquest.com/lib/nkut-ebooks/detail.action?docID=261354 $z Click to View - 點擊此處查看電子書全文