About Professional Baking / Edition 1

About Professional Baking / Edition 1

by Gail D. Sokol
ISBN-10:
1401849229
ISBN-13:
2901401849220
Pub. Date:
12/28/2005
Publisher:
Cengage Learning

Hardcover

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Overview

About Professional Baking / Edition 1

About Professional Baking is the new benchmark for professional baking books. This highly visual and motivating book presents the tools and techniques necessary to ensure success as a culinary professional. With fully kitchen-tested recipes demonstrating best practices and key techniques, this book was written with today's culinary students and professionals in mind. About Professional Baking captures the science behind baking while clearly demonstrating the methods of preparation. With over 700 full-color photographs illustrating step-by-step techniques, culinary students and professionals alike will be impressed with this fresh new approach.

Product Details

ISBN-13: 2901401849220
Publisher: Cengage Learning
Publication date: 12/28/2005
Edition description: BK&CD-ROM
Pages: 624
Product dimensions: 8.50(w) x 11.10(h) x 1.30(d)

About the Author

Gail D. Sokol, a Certified Culinarian, is an Adjunct Instructor and Director of the Children's Baking Program through the Continuing Education Department at Schenectady County Community College.

Table of Contents

Chapter 1Mise en Place1
Introduction2
Organizational Skills Needed for Baking2
How to Measure the Ingredients in This Book4
The Correct Tools of Measurement5
How to Use a Baker's Scale7
How to Use a Digital Scale8
Baker's Percentages10
Baking Tools and Equipment Defined12
Helpful Hints in Using This Text19
Procedure to Make Parchment Cake Pan Liners for Round Cake Pans19
How to Line Sheet Pans with Parchment Paper21
Proper Preparation of Cake Pans before Baking21
Preparing Muffin Tins23
Forming a Parchment Cone23
Sifting Dry Ingredients24
Storing Baked Goods24
Properly Wrapping Baked Goods to Be Frozen25
Chapter 2Ingredients26
Introduction28
Wheat Flour29
Sugar29
Eggs29
Starches29
Gelatins30
Fats30
Fats in Solid Form30
Liquid Fats31
Storage of Fats32
Dairy Products32
Spices35
Processed Flavorings37
Seeds38
Salt38
Peanut Butter39
Nuts39
Products Derived from Nuts39
Coconut41
Toasting Coconut and Nuts41
Fruits42
Chapter 3Wheat Flour: The Essential Grain (and Other Flours)46
Introduction48
Flour Defined48
Composition of a Wheat Kernel48
Types of Wheat49
The Milling Process49
Different Varieties of Wheat Flour51
Grains and Flours Other Than Wheat53
The Ancient Art of Stone Milling54
Getting Flour Ready for Baking: Flour Treatments54
Components of Flour Important to the Baker55
Defining Gluten and Its Role in Baking56
The Importance of Gluten57
Controlling Gluten57
Deciding Which Flour Is Best58
Storage of Flours58
Chapter 4The Science of Mixing60
Introduction62
Four Mixing Factors That Affect Baked Goods62
Gluten Revisited63
Fats and Their Role in Mixing64
The Correct Tools for Mixing64
Five of the Most Common Mixing Terms66
Properly Folding In Ingredients67
Chapter 5Thickeners and Stabilizers70
Introduction72
Starches Defined72
The Three Stages of Gelatinization73
Several Factors That Affect Gelatinization73
Interesting Facts about Starches74
Gelatin Defined75
How Gelatin Forms a Gel76
How to Use Gelatin76
Other Gelatin-Like Thickeners and Stabilizers77
Factors and Ingredients That Interfere with Gelatinization77
Chapter 6Eggs as Thickeners86
Introduction88
Composition of an Egg88
Egg Products Other Than Fresh Shell Eggs89
Storage of Egg Products90
Proper Sanitation90
Eggs as Thickeners91
Custards Defined91
Coagulation of Proteins91
Ways to Prevent Curdling of Custards92
Steps to Prepare a Stirred Custard93
Steps to Prepare a Baked Custard94
Problems to Avoid with Custards94
Chapter 7Eggs as Leaveners and Meringues102
Introduction103
Egg Foams Defined103
Three Types of Meringues103
Helpful Hints to Get the Fluffiest Meringues106
Using a Stainless Steel versus a Copper Bowl to Prepare Meringues107
Separating Eggs107
One Method to Separate Eggs107
Substituting Pasteurized Egg Whites108
How to Prepare a Safe Meringue Using Fresh Shell Eggs108
The Trouble with Underbeaten and Overbeaten Egg Whites108
Defining Key Terms109
Incorporating Egg Foams into Other Ingredients110
Defining Souffles110
Chapter 8Working with Yeast in Straight Doughts124
Introduction126
Defining Yeast127
Yeast and Fermentation129
The Correct Temperature to Ferment Yeast Doughs130
How Gluten Traps Carbon Dioxide Gas132
Developing Flavor in Yeast Breads132
How the Amount of Water in a Yeast Dough Can Affect Hole Structure133
Ingredients That Negatively Affect Yeast Breads133
The 12 Steps of Yeast Dough Production135
Two Basic Types of Yeast Doughs139
Chapter 9Preferment164
Introduction166
Two Categories of Preferments167
Yeast and Bacteria Living Together170
Reliability and Hardiness of Starters170
Developing Flavor in Sourdough Breads171
Chapter 10Laminated Doughs194
Introduction196
Laminated Doughs Defined196
Solid Fats and Plasticity197
Preparing a Base Dough197
Enclosing Fat Inside the Dough198
Folding and Layering198
How Laminated Doughs Puff Up and Rise201
Choosing a Flour for the Base Dough201
Dimensions of the Base Dough201
Tips for Successful Laminated Pastries201
Freezing Laminated Doughs201
Chapter 11Working with Fats in Pies and Tarts236
Introduction238
The Difference between Tenderness and Flakiness in a Pastry Crust238
Choosing the Right Fat239
Three Different Types of Pastry Doughs240
Six Ways to Ensure a Tender, Flaky Pastry Crust242
Blind Baking243
Helpful Tips to Roll Out a Pastry Crust243
Preventing a Soggy Bottom Crust244
Chapter 12Using Chemical and Steam Leaveners268
Introduction270
Chemical Leaveners270
The Important Role of Air in Leavening273
Steam Leavening273
Two Methods to Bake Eclair Paste275
Chapter 13Quick Bread Mixing Methods284
Introduction286
Differences between Yeast Breads and Quick Breads286
Different Mixing Methods287
Preparation of Muffin Pans290
Chapter 14Cake Mixing Methods308
Introduction310
Two Categories of Cakes310
Cake Batters as Emulsions311
Mixing Methods for Cakes High in Fat312
Knowing Which Fat to Use in High-Fat Cakes314
Mixing Methods for Cakes Low in Fat315
How to Tell When a Cake Is Done316
Chapter 15Frostings352
Introduction354
Frosting Defined354
Four Reasons to Use Frostings354
The Seven Categories of Frostings355
Pairing the Cake with the Appropriate Frosting359
Basic Tools to Properly Frost a Cake359
How to Frost a Layer Cake360
Chapter 16Cookies372
Introduction374
Categories of Cookies374
Three Basic Cookie Mixing Methods376
Understanding the Characteristics of Cookies and How to Manipulate Them376
Tips for Making Successful Cookies379
Chapter 17Building Blocks with Sugar404
Introduction406
Three Basic Steps in Preparing Sugar Syrups for Desserts and Confections406
Two Ways to Determine When a Sugar Syrup Is Done408
Understanding the Process of Crystallization409
Ways to Control Crystallization410
Two Methods to Prepare Caramel411
Where Caramel Gets Its Flavor412
Using Caution When Working with Sugar412
Tips for Preparing Sugar Syrups412
Storage of Confections Made from Caramel413
Chapter 18Frozen Desserts428
Introduction430
The Importance of Good Sanitation When Preparing Frozen Desserts430
Two Categories of Frozen Desserts430
Churn-Frozen Desserts431
Why Churning Is So Important432
Between Churn-Frozen and Still-Frozen432
Still-Frozen Desserts433
Factors That Contribute to Texture434
Summing Up Texture with Mouthfeel435
Building Flavors in Frozen Desserts435
The Power of Sugar and Salt in Preparing Frozen Desserts436
Tips for Preparing Successful Frozen Desserts437
Chapter 19Chocolate456
Introduction458
The Origins of Chocolate458
Cocoa Butter and Mouthfeel459
The Most Common Types of Chocolate460
Water and Chocolate463
Properly Melting Chocolate463
The Fat Crystals in Cocoa Butter464
Why Chocolate Is Tempered464
Determining When Tempering Is Necessary465
Tempering465
Two Methods of Tempering466
Determining When the Chocolate Is Tempered468
Commercial Tempering Machines469
What to Do With Tempered Chocolate469
Blooming470
Ganache470
Dense versus Light Truffle Centers471
Molding Chocolate471
Chapter 20Dessert Sauces and Plating482
Introduction484
The Purpose of Dessert Sauces484
Types of Dessert Sauces485
Painting a Plate with Sauces488
How to Layer Different Sauces on One Plate488
Tips to Follow When Painting Plates with Sauces493
Garnishes: Adding Depth and Dimension to a Dessert Plate494
Chapter 21Healthy Baking506
Introduction508
How to Modify Ingredients Containing Refined Grains with healthier Alternatives to Enrich Baked Goods508
Fats-Why They Are Necessary509
Substituting Healthier Fats for Less Healthy Fats512
Some Healthier Fat Substitutions513
Replacing Sugar with Sugar Substitutes514
Easy Substitutions516
How to Modify a Recipe's Ingredients with Healthier Alternatives517
Antioxidants and Health519
The Health Benefits of Chocolate519
Chapter 22Troubleshooting546
Introduction548
What Can Go Wrong?548
Custards550
Yeast Breads551
Pies and Tarts552
Quick Breads553
Cakes554
Frostings555
Cookies557
Working with Sugar558
Frozen Desserts559
Chocolate560
Appendices563
Glossary569
References583
Recipe Index585
Subject Index589
Recipe Calculator Cd-Rom Overview602

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About Professional Baking 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Save a space on your cookbook shelf between Julia Child's books and Bo Friberg's, because 'About Professional Baking' should be filling that well-earned space between two venerable baking gurus. This book is, quite honestly, one of the best textbooks I have come across on baking. The writing is clear and concise, and there are more photographs than most cookbooks have. The photos of the final products are brilliantly colored and enticing, and those on how to make a product are beyond helpful. Sokol discusses multiple topics within her book, with one of the most interesting being the chapter on healthy baking, a topic that is an infrequent visitor to culinary textbooks, or most baking books, for that matter. In short, this is a fantastic book.