American Culinary Federation: Baking Fundamentals / Edition 1

American Culinary Federation: Baking Fundamentals / Edition 1

ISBN-10:
0131183516
ISBN-13:
9780131183513
Pub. Date:
07/21/2006
Publisher:
Prentice Hall

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Overview

American Culinary Federation: Baking Fundamentals / Edition 1

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how these factors impact all quality-baked products. 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. KEY TOPICS: Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one's professional baking career.

Product Details

ISBN-13: 9780131183513
Publisher: Prentice Hall
Publication date: 07/21/2006
Series: Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description: New Edition
Pages: 624
Product dimensions: 8.75(w) x 11.11(h) x 1.12(d)

Table of Contents

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

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