THIRD EDITION UPDATE ON BAKING - Pearson Education
THIRD EDITION UPDATEON BAKINGA TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALSA01 LABE4569 03 SE FM.indd 121-11-2014 23:53:27
Approach and Philosophy ofON BAKINGVISUAL GUIDEOn Baking, Third Edition Update, follows the model established in our previous editions, whichhas prepared thousands of students for successful careers in the baking and pastry arts by buildinga strong foundation based upon sound fundamental techniques. On Baking focuses on teachingthe hows and whys of baking. On Baking starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes. Corebaking and pastry principles are explained as the background for learning proper techniques.Once mastered, these techniques can be used in the preparation of a wide array of baked goods,pastries and confections. The baking and pastry arts are shown in a cultural and historical context as well so that students understand how different techniques and flavor profiles developed.Chapters focus on four areas essential to a well-rounded baking and pastry professional:➊ Professionalism Background chapters introduce students to the field with material onculinary and baking history, food safety, tools and ingredients.➋ Breads Four chapters focus on breadmaking, from basic quickbreads to yeast breads andadvanced artisan specialties such as sourdough breads and laminated doughs.➌ Desserts and Pastries Fundamental baking techniques used in the preparation ofcookies, pies, cakes, custards and frozen desserts are explained and then demonstrated with awide range of recipes. Healthy baking concludes this section.➍ Advanced Pastry Work Chapters on tortes and modern entremets, petits fours, plateddesserts, chocolate and sugar work demonstrate advanced concepts and techniques.UPDATES More than 230 new photographs and illustrations provide clear representations of corepreparations that are the foundation of any good baking textbook. Over 40 new recipes reflect up to the minute trends in bakeries and foodservice. New step-by-step photographs emphasize stages in making key products such asflaky biscuits, pie crust and meringue. New photographs that show contemporary plate presentation styles to help students in their mastery of plating and presentation. Coverage of the construction of tiered specialty cakes has been expanded to includenew photographs of celebration cakes from professional cake decorators. Content updates reflect current trends in the world of baking and pastry, such as theinterest in food science, ingredient function and specialty cake production. Expanded coverage of flavors and advanced pastry techniques is offered in newsidebars and recipes. Additional troubleshooting content is included to help students master challengingbakeshop items such as puff pastry, meringues, éclair paste and pastry cream. MyCulinaryLab for On Baking features new culinary math questions with step-by-stepremediation that instructors can assign as homework. Topics covered in these problemsets include measurement conversions, metric conversions, formula conversions, baker’spercentages, and yield percentages. Updated chapter tests, chapter quizzes, and dynamicstudy modules can also be assigned for homework.iiA01 LABE4569 03 SE FM.indd 221-11-2014 23:53:27
GUIDED TOUREasy to navigate, On Baking is divided into bite-sized subsections to optimize your learning experience. We invite you to explore this new edition with the following Guided Tour through the featurespresented.HALLMARK FEATURES t understand the various mixingmethods used in the bakeshop Learning ObjectivesEach chapter begins with clearly stated objectivesthat guide you to focus on what can beachieved by completing the chapter.VISUAL GUIDEAfter studying this chapter,you will be able to: t understand how heat affectsbatters and doughs, the basis ofmost bakeshop items t identify and understand the basicbaking and cooking methodsemployed in the bakeshop t understand the science of tasteand basic flavor principles Chapter IntroductionIntroductory paragraphs summarizethe main themes in each chapterand help reinforce topics.BREAD MAKING IS AN ART THAT DATES BACK TO ANCIENTTIMES. Over the centuries, bakers have learned to manipulate the basicingredients—flour, water, salt and leavening—to produce a vast varietyof breads. Thin-crusted baguettes, tender Parker House rolls, crispflatbreads and chewy bagels derive from careful selection and handlingof the same key ingredients. A renewed interest in the traditional craft ofbaking has seen many new artisan bread bakeries open in recent years.Customers are demanding, and more restaurants are serving, excitingbread assortments to their guests at every meal. Although few bakedgoods intimidate novice bakers as much as yeast breads, few bakedgoods are actually as forgiving to prepare. By mastering a few basicprocedures and techniques, restaurants and bakeshops can offer theircustomers delicious, fresh yeast products.Yeast breads can be divided into two major categories: lean doughsand rich doughs. Lean doughs, such as those used for crusty Frenchand Italian artisan breads, contain little or no sugar or fat. Traditionalsourdough and rye breads are lean doughs that require special handlingto bring out their unique flavor. Rich doughs, such as brioche andchallah, contain significantly more sugar and fat than lean doughs. Richdough bakes into softer products with a tender crust and interior crumband is discussed in Chapter 8, Enriched Yeast Breads. A specific type ofrich, flaky dough is made by incorporating layers of fat and flour and iscovered in Chapter 9, Laminated Doughs.This chapter covers in detail the basic production techniques formaking lean and sourdough bread products. The principles discussedin this chapter apply to working with all types of yeast-raised products,including artisan-style breads also discussed here. Rereading thediscussion of the function of ingredients found in Chapter 4, BakeshopIngredients, is recommended before beginning this chapter. MarginSAFETY ALERTMi l k StorageCanned milks, aseptically packagedmilks and dry milk powders are shelfstable products needing no refrigeration. After the can or box is openedor the powder is reconstituted withwater, however, these become potentially hazardous foods and mustbe handled just as carefully as freshmilk. Do not store an open can ofmilk in its original container, andkeep all milk products refrigeratedat or below 40 F (4 C).DefinitionsImportant terms are defined in margin notesto help you quickly master new terminology.flavor an identifiable or distinctive qualityof a food, drink or other substanceperceived with the combined senses oftaste, touch and smellmouthfeel the sensation created in themouth by a combination of a food’s taste,smell, texture and temperaturearoma the sensations, as interpretedby the brain, of what we detect when asubstance comes in contact with sensereceptors in the nosetaste the sensations, as interpreted bythe brain, of what we detect when food,drink or other substances come in contactwith our taste buds Safety AlertsBrief notes remind you of safety concerns and encourageyou to incorporate food safety and sanitation into yourregular kitchen activities.iiiA01 LABE4569 03 SE FM.indd 321-11-2014 23:53:30
ProceduresStep-by-step color photographs of various stages in the preparation ofingredients and dishes help you visualize unfamiliar techniques and encourage you to organize kitchen activities.VISUAL GUIDE❶ A vol-au-vent cutter looks like adouble cookie cutter with one cutterabout 1 inch (2.5 centimeters) smallerthan the other. To cut the pastry,simply position the cutter and pressdown.❷ To shape with rings, use tworings, one approximately 1 inch(2.5 centimeters) smaller than theother. The larger ring is used to cuttwo rounds. One will be the baseand is set aside. Use the smaller ringto cut out an interior circle from thesecond round, leaving a border ringof dough. Product IdentificationHundreds of original color photographs help you identify ingredients.Descriptions let you explore a hugevariety of items such as fruits, sugars,nuts or chocolates.PomegranatesMISE EN PLACE MiseAllow the butter, eggs and buttermilkto come to room temperature.Zest the lemon and orange.Grease pans.Preheat oven to 400 F (200 C).en PlaceFrench for “put in place,” this margin feature accompanying in-chapter recipes lists what needsto be done before starting to prepare the recipe, such as preheating the oven, chopping nutsor melting butter. LineDrawingsDetailed line drawings illustrate tools andequipment commonly used in a bakeshop. FormulasRecipes, more appropriately called formulas in professional bakeshops, demonstrate techniques andprovide delicious laboratory experiments for all skill levels.Pastry WheelB RA N MU F F I N S WI T H RA I SI N SYield: 36 Muffins, 3 12 oz. (105 g) eachMethod: MuffinButtermilkWheat branSaltAll-purpose flourBaking powderBaking sodaCinnamon, groundEggsVegetable oilBrown sugarRaisins, conditionedStreusel Topping(page 145; optional)1 qt.10 oz.0.75 oz.1 lb. 5 oz.0.6 oz. (4 tsp.)0.6 oz. (4 tsp.)0.4 oz. (2 Tbsp.)6.5 oz. (4 eggs)12 fl. oz.1 lb. 8 oz.1 lb.as needed960 ml300 g22 g630 g18 g18 g12 g195 g360 ml720 g480 gas needed152%47%3.5%100%3%3%2%31%57%114%75%Total batter weight:7 lb. 11 oz.3697 g587%Rasp-Style Grater IconsOur adaptation of the MyPlate icon identifies healthy formulas.The scale icon identifies formulas for which larger quantitymeasurements are provided in Appendix III.Balloon and Rigid WhisksivA01 LABE4569 03 SE FM.indd 421-11-2014 23:53:41
VISUAL GUIDE PhotographsFormulas are illustrated with both step-by-step photographsshowing procedural techniques, as well as photographsof finished products or plated desserts.MeasurementsAll formulas include ingredient quantities in both U.S. and metric measurements. U.S. and metric measurementsfor all temperatures, pan sizes and otherquantities are provided throughout thetext.Baker’s PercentageA way of expressing the ratio of ingredients unique to professional baking,baker’s percentages are used primarilywith breads, cakes and dough productsand are provided with those formulas.VariationsVariations show how to modify a formula to create different flavor profilesand new dishes.Nutritional AnalysisAll formulas include a nutritional analysis prepared by a registered dietitian.T RA DIT IO N A L S HO RT B REA DYield: 7 Dozen Cookies, approximately12oz. (15 g) eachMethod: Icebox cookiesUnsalted butter, softenedPowdered sugarVanilla extractSaltPastry or all-purpose flourEgg wash1 lb.8 oz.0.5 fl. oz.0.2 oz. (1 tsp.)1 lb. 3 oz.as needed480 g240 g15 ml5g570 gas needed84%42%3%1%100%Total dough weight:2 lb. 11 oz.1310 g230%❶ Blend the butter and powdered sugar in a mixing bowl without creaming. Stir in the vanilla andsalt, mixing thoroughly. Add the flour and mix until just combined.❷ Divide the dough into four equal portions. Roll each piece of dough into 8-inch (20-centimeter)disks. Wrap in plastic. Freeze until hard, approximately 30 minutes.❸ Remove from the freezer and unwrap, then lightly brush each disk with egg wash. Cut each diskinto eight wedges. Dock the wedges with a fork.❹ Bake at 375 F (190 C) until pale golden brown, approximately 15 to 20 minutes.Bergamot ShortbreadVARIATIONS:Bergamot Shortbread—Add 12 drops of oil of bergamot with the vanilla in Step 1.Divide the dough into four equal portions. Roll each piece into a 10-inch- (25-centimeter-)long cylinder. Freeze until hard, approximately 30 minutes. Brush each cyclinder with eggwash. Roll each cyclinder in granulated sugar. Cut the cylinders into 12 -inch- (1.2-centimeter-)thick slices, then place the slices cut side down on paper-lined sheet pans. Dock the cookieswith a fork and bake.Pecan Shortbread—Add 7 ounces (210 grams/37%) of finely chopped pecans to thedough in Step 1.Approximate values per cookie: Calories 70, Total fat 4.5 g, Saturated fat 3 g, Cholesterol 10 mg, Sodium30 mg, Total carbohydrates 8 g, Protein 1 gPecan ShortbreadvA01 LABE4569 03 SE FM.indd 521-11-2014 23:53:47
Color Illustrations of Torte AssemblyFull-color illustrations accompany torte formulas to showthe internal assembly of these finished desserts.VISUAL GUIDE FlavorPatterned JocondeDacquoiseOrange Bergamot CurdAlmond GenoiseChocolate MousseCocoa GeléeSidebarsThese features show how flavoring ingredients may be used to change the character of a dessert preparation.VAR IE TA L H O NE Y TroubleshootingMore than three hundred types ofvarietal honey are available in theUnited States. Each nectar sourcecontributes a distinct color and flavor to the honey. Use this to advantage when selecting honey to use inice cream, mousses and custards.From the rich buttery flavor of avocado honey to the delicate floraltaste of tupelo honey, alternatinghoneys will change the flavor profile of a dish. Do taste these honeysbefore using them. The pronouncedtaste of buckwheat or heather blossom honey may be better suited tobaked goods or chocolate desserts.Edible honeycomb makes an attractive garnish, as do granules of driedhoney.ChartsTroubleshooting charts enhance the learning experience by clarifying “how” and “why,” and byhelping you diagnose and correct problems.TABLE 10.2TRO U B L E S H O O TI N G C H A RT F O R C O O K I E SPROBLEMCAUSESOLUTIONCookies too dense or hardToo little liquid in the doughAdjust formula or measure carefully; add moreeggsAdjust formula or measure fat carefullyAdjust formula or measure flour carefullyCream properly; avoid overmixing after addingdry ingredientsRemove cookies from oven promptlyUse lower-protein flourAdjust formula or measure flour carefullyAdjust formula or measure fat carefullyAdjust formula or measure sugar carefullyAvoid overmixing after adding dry ingredientsRoll dough carefully; do not re-roll scrap doughMix longer; use higher-protein flourAdjust formula or measure carefullyToo little fat in the doughToo much flour in the doughDough overmixedCookies toughCookies too crumblyCookies flatten and spreadtoo muchCookies overbakedImproper flour usedToo much flour in the doughToo little fat in the doughToo little sugar in the doughDough overmixedDough reworked during rollingDough lacks gluten developmentToo much chemical leavening, fat or sugar used inthe doughToo few eggs in the doughDough too thinWrong type of flour usedToo little flour in the doughToo much chemical leavening, fat or liquid in thedoughToo much grease on baking sheetsDough too warm before bakingOven too coolAdjust formulaRoll or cut dough thickerUse higher-protein flourAdjust formula or measure flour carefullyAdjust formula or measure ingredients carefullyGrease equipment carefullyChill dough thoroughly before usingAdjust oven TablesTables and charts offer visual support and organization of material to enhance your understanding.TABLE 10.1C O O K I E TE X TU RE SDESIREDTEXTUREFATSUGARLIQUIDFLOURSIZE OR SHAPEBAKINGCrispnessHighLowStrongThin doughSoftnessLowHighWeakThick doughChewinessHighHighStrongHighHigh; especiallyfrom eggsWeakNot relevant; chilleddoughNot relevant; roomtemperature doughWell done; cool on bakingsheetUse parchment-lined pan;underbakeUnderbake; cool on rackSpreadHigh; use granulatedsugarLow; use hygroscopicsugarsHigh; use hygroscopicsugarsHigh; use coarsegranulated sugarUse greased pan; lowtemperatureviA01 LABE4569 03 SE FM.indd 621-11-2014 23:53:54
SidebarsSidebars present additional information on food history, food in culture and the backgroundof professional food service. These sidebars help you understand baking and pastry arts in awider social context.TH E RIS E O F Y EA S T B R EA D S QuestionsOther cultures developed their ownleavening methods. The Greeks and Romans prepared a wheat porridge withwine, which caused their doughs to ferment. The Gauls and Iberians added thefoamy head from ale to their doughs.Both methods resulted in lighter breadsthat retained their fresh textures longer.Since ancient times, bread baking hasbeen one of the first household tasksreadily turned over to professionals. Thefirst cooks to work outside homes duringthe Greek and Roman empires were bakers. The bakery trade flourished duringthe Middle Ages, with a wide variety ofbreads being produced. Yeast-leavenedbreads remained the exception, not thenorm, until well into the 17th century,however. The first real collection of breadrecipes is found in Nicolas Bonnefon’sLes Délices de la campagne, publishedin 1654. Bonnefon’s instructions, meantfor those dissatisfied with commercialproducts of the time, included the use ofbeer yeast. By the end of the 17th century, published works included recipes forbreads leavened with sourdough starterand the yeasts used in breweries.Louis Pasteur finally identified yeastas a living organism in 1857. Soon after,a process for distilling or manufacturingbaker’s yeast was developed. By 1868,commercial baking yeast was availablein stores.VISUAL GUIDEHow and when the first yeast-leavenedbreads came into being, no one knows.Perhaps some wild yeasts—the world isfull of them—drifted into a dough as itawaited baking. Perhaps some ancientbaker substituted fermented ale or beerfor water one day. In any case, the resulting bread was different, lighter and moreappetizing.Based on models, images and writings found in excavated tombs, historians are fairly certain that the ancientEgyptians saved a bit of fermenteddough from one day’s baking to add tothe next day’s. This use of sourdoughstarter continues today, enjoying widespread popularity.for DiscussionQuestions for Discussion appear at the end of each chapter to encourage you to integrate theory and technique into a broader understanding of the material. Web-basedactivities, as indicated by the WWW icon, encourage you to conduct research and seekanswers from outside your primary classroom material.❶ Explain the differences among active dry yeast, instant dry yeast and compressed yeast. De-scribe the correct procedures for working with these yeasts.❷ Explain the differences between a sponge and a sourdough starter. How is each of these itemsused?❸ Describe the straight dough mixing method and give two examples of products made with thisprocedure.❹ List the 10 production stages for yeast breads. Which of these production stages would alsoapply to quick bread production? Explain your answer.❺ Locate a professional organization for bread bakers. What services are available to itsmembers?❻ Locate two recipes each for typical French, German and Italian yeast breads and deter-mine whether they are made with the straight dough, sponge or other pre-fermentationmethod.QUESTIONSFOR DISCUSSIONTerms to Knowleaveningactive dry yeastinstant dry yeaststarterdoughtemperaturestraight doughmethodsponge methodsourdoughmethodold doughkneadingwindowpane testpickup stagepunching downroundingproofingscoringrefreshlactic acidacetic acidpoolischbiga Terms to KnowA list of important terms used ineach chapter is provided to helpenhance your vocabulary andreinforce professionalism.viiA01 LABE4569 03 SE FM.indd 721-11-2014 23:53:56
Comprehensive TeachingFOR THE INSTRUCTORPowerPoint Presentations, Instructor’s Manual and TestGenVISUAL GUIDEManage your Course with MyCulinaryLabTMMyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecturecourse. It provides instructors with basic course management capabilities in the areas of courseorganization, grades, communication and personalization of content. Instructors benefit fromcourse management tools such as a robust grade book, integrated course email and reportingtools. Reporting features include data tracking and reporting for students, grades and questionusage. Detailed results are provided of students’ performance and use of the program.Qualified adopters can download the following instructor supplements by registering at ourInstructors’ Resource Center at www.pearsoned.com.Online Instructor’s ManualIncludes chapter outlines, objectives and summaries; a list of figures and key terms and problembased learning exercises. (ISBN-10: 0-13-388688-3)PowerPoint Lecture PresentationsThis comprehensive set of slides can be used by instructors for class presentations or by studentsfor lecture preview or review. There is a presentation for each chapter, including a selection offull-color photographs from the book. (ISBN-10: 0-13-388697-2)TestGen (Computerized Test Bank)The TestGen program contains preloaded text-based questions for instructors to create their ownpaper tests. (ISBN-10: 0-13-388759-6).viiiA01 LABE4569 03 SE FM.indd 821-11-2014 23:53:56
and Learning PackageFOR THE STUDENTVISUAL GUIDEMyCulinaryLabTM is a dynamic online tool that supports the many ways a student learns.MyCulinaryLab enables the student to study and master the content online on their own timeand at their own pace. Media-rich personalized study plans are based on the student’s performance using the site’s interactive testing and activities. Dynamic study modules. Self-guided tutorials engage students by enriching textbook content with videos, learning activities and knowledge checks to better prepare students forthe kitchen. Pearson Kitchen Manager. This valuable resource for culinary students as well as professional chefs features a vast collection of recipes tested in the kitchens of top schools. Powered by an extensive ingredient database, Pearson Kitchen Manager allows users to simplyperform tasks such as recipe scaling, recipe costing, recipe conversion and other essentialapplications.Student Study GuideAn indispensable resource, the Study Guide (ISBN-10: 0-13-388693-X) assists the student inlearning terminology and theory. It includes review questions with answers to help the studentcomprehend the techniques and processes illustrated in the textbook. The Student Study Guidemay be purchased through local bookstores or at www.pearsonhighered.com.ixA01 LABE4569 03 SE FM.indd 921-11-2014 23:54:00
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THIRD EDITION UPDATEON BAKINGA TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALSSARAH R. LABENSKYand PRISCILLA MARTELwith EDDY VAN DAMMEHouston Community CollegePhotographs by Richard Embery and Eddy Van DammeDrawings by Stacey Winters Quattrone and William E. IngramBoston Columbus Indianapolis New York San Francisco HobokenAmsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal TorontoDelhi Mexico City São Paulo Sydney Hong Kong Seoul Singapore Taipei TokyoA01 LABE4569 03 SE FM.indd 1121-11-2014 23:54:11
Executive Editor: Daryl FoxEditorial Director: Andrew GilfillanEditorial Assistant: Lara DimmickTeam Lead of Program Management, WorkforceReadiness: Laura WeaverProgram Manager: Susan WatkinsSVP Field Marketing, NA: David GesellExecutive Marketing Manager, Careers and Associations:Ramona ElmerSenior Marketing Manager, Careers and Associations:Darcy BettsSenior Marketing Coordinator: Alicia WozniakMarketing Coordinator: Les RobertsTeam Lead of Project Management, Workforce Readiness:JoEllen GohrProject Manager: Kris RoachDigital Studio Team Lead, Careers: Rachel CollettDigital Studio Project Manager, Careers: Leslie BradoMultimedia Production Coordinator: April ClelandSenior Art Director: Diane Y. ErnsbergerCover Art: Robert Anthony / ShutterstockCover Designer: Studio MontageProcurement Specialist: Deidra SkahillFull-Service Project Management: S4Carlisle PublishingServicesComposition: S4Carlisle Publishing ServicesPrinter/Binder: RR Donnelley / RoanokeCover Printer: Phoenix Color / HagerstownText Font: Adobe Garamond Pro, 10.5/12Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on page 827.Copyright 2016, 2013, 2009, 2005 by Pearson Education, Inc. All rights reserved. Manufactured in the United States of America.This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, orlikewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., PermissionsDepartment, One Lake Street, Upper Saddle River, New Jersey 07458, or you may fax your request to 201-236-3290.Many of the designations by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations have been printed in initial caps orall caps.Library of Congress Cataloging-in-Publication DataLabensky, Sarah R.On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky and Priscilla Martel;with Eddy Van Damme, Houston Community College; photographs by Richard Embery and Eddy Van Damme;drawings by Stacey Winters Quattrone and William E. Ingram.—Third edition. Update.pages cmIncludes bibliographical references and index.ISBN 978-0-13-388675-7—ISBN 0-13-388675-11. Baking. 2. Pastry. I. Martel, Priscilla. II. Van Damme, Eddy. III. Title.TX763.B3233 2016641.81 5--dc23201404164210 9 8 7 6 5 4 3 2 1ISBN 10:ISBN 13:A01 LABE4569 03 SE FM.indd 120-13-388675-1978-0-13-388675-721-11-2014 23:54:11
CON T EN T SPREFACExviiRECIPESxxiCHAPTER FOURBAKESHOP INGREDIENTS62PART ONE PROFESSIONALISMAND THE BAKESHOPCONTENTSCHAPTER ONEPROFESSIONALISM2CHAPTER FIVEMISE EN PLACE118CHAPTER TWOTOOLS AND EQUIPMENT FOR THE BAKESHOP22PART TWO BREADSCHAPTER SIXQUICK BREADS136CHAPTER THREEPRINCIPLES OF BAKING46xiiiA01 LABE4569 03 SE FM.indd 1321-11-2014 23:54:16
CONTENTSCONTENTSxivCHAPTER SEVENCHAPTER ELEVENARTISAN AND YEAST BREADSPIES AND TARTS168362CHAPTER EIGHTENRICHED YEAST BREADS234CHAPTER NINECHAPTER TWELVEPASTRY AND DESSERT COMPONENTS404CHAPTER THIRTEENLAMINATED DOUGHS272CAKES AND ICINGS430PART THREE DESSERTSAND PASTRIESCHAPTER FOURTEENCUSTARDS, CREAMS AND SAUCES486CHAPTER TENCOOKIES AND BROWNIES310A01 LABE4569 03 SE FM.indd 1421-11-2014 23:54:25
C ONT ENT SCHAPTER NINETEENICE CREAM AND FROZEN DESSERTSRESTAURANT AND PLATED DESSERTS540656CHAPTER SIXTEENCHAPTER TWENTYHEALTHFUL AND SPECIAL-NEEDS BAKINGCHOCOLATE AND SUGAR WORK564686PART FOUR ADVANCED PASTRYWORKCONTENTSCHAPTER FIFTEENxvAPPENDIX IMEASUREMENT AND CONVERSION CHARTS751APPENDIX IICHAPTER SEVENTEENTORTES AND SPECIALTY CAKES600FRESH FRUIT AVAILABILITY CHART754APPENDIX IIIVOLUME FORMULAS755APPENDIX IVCHAPTER EIGHTEENPETITS FOURS AND ECIPE INDEX797SUBJECT INDEX815PHOTO CREDITS827632A01 LABE4569 03 SE FM.indd 1521-11-2014 23:54:33
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P R EFA C EPREFACEOn Baking: A Textbook of Baking and Pastry Fundamentals builds on the successful approach developed in On Cooking: A Textbook of Culinary Fundamentals. This is a carefully designed text intendedto teach both the principles and practices of baking and the pastry arts. The baking informationpresented in On Cooking is suitable for culinary students seeking a general knowledge of baking. OnBaking takes the same clear, organized approach and expands the material into far greater depth,covering techniques and formulas required for core and advanced baking and pastry programs.This book aims to teach professional culinary students core baking principles and the skills necessaryto produce a wide array of baked goods and confections. Our goal is not merely to offer a collectionof recipes, although there are over 775 recipes for a wide variety of baked goods and confections. Weinclude these formulas to illustrate the techniques presented in the teaching sections of each chapter.Throughout the text, we discuss both the “how” and “why” of baking. Extensive step-by-step photographs help you visualize the techniques used to form bread dough, shape cookies or temper chocolatewhile recipes illustrate the baking principles and procedures. Throughout the book we provide extensiveillustrated sections identifying bakeshop ingredients and equipment. We believe that a thorough understanding of the function of ingredients will serve you well throughout your baking career.Winner of the 2004 Gourmand World Cookbook Award as the “Best Book for FoodProfessionals in the World,” On Baking has been uniformly praised for its organization, clarity,ease of use and use of quality photography to illustrate professional techniques. This third editionupdate seeks to further enhance the content included in prior editions.THE STORY BEHIND THIS UPDATEBaking programs vary in terms of content and depth. After speaking with instructors and hearingfrom reviewers, we wanted to incorporate material at a wide range of skill levels and interests.Our commitment to offering a range of formulas for various skill levels led us to institute anin-classroom testing program for many of the recipes in both the second and third editions. Thetesting enabled chef instructors to share useful feedback about how they approach a particular topic.Much of the feedback we received since On Baking was first published indicated that students andinstructors appreciate a book with clear, thorough explanations of fundamental techniques used inprofessional bakeries. Users also look for an assortment of formulas for making classic pastries anditems served at modern bakery cafes, as well as dishes that reflect a wider ethnic influence. We have expanded this coverage and sought to add more formulas that speak to these trends. All of the formulasfeatured in On Baking, Third Edition Update, as well as many formulas found in previous editions,are available online through the Pearson Kitchen Manager application, which is accessible at www.pearsonhighered.com/pkm or integrated within MyCulinaryLab at www.myculinarylab.com. Bycreating an online database of formulas, we are able to expand the content covered and support thebook with photographs and illu
The baking and pastry arts are shown in a cultural and historical con- text as well so that students understand how different techniques and flavor profiles developed. Chapters focus on four areas essential to a well-rounded baking and pastry professional:
fathers day workshop 12:00-1:30 21 summer camps baking bonanza! 22 summer camps baking bonanza! 23 summer camps baking bonanza! 6:15-7:45 summer chef classes! 24 summer camps baking bonanza! 25 summer camps baking bonanza! 26 10:00-11:30 cooking together saturdays! cinnamon rolls! 6:00-8:
Describe and use the equipment typical to the baking process Describe and demonstrate the basic baking science principles, ratio and technique Required Text, Materials and Equipment Book: Professional Baking 6e w/ Wiley Plus ISBN#978-1-118-25436-3 Culinary Arts or Baking and Pastry Arts toolkit – Sold at COCC Bookstore
Baking soda solution in a cup Calcium chloride in a cup Thermometer Teacher Preparation Make a baking soda solution by dissolving about 2 tablespoons of baking soda in 1 cup of water. Stir until no more baking soda will dissolve. Place about 10 mL of baking soda solution in a small plastic cup for each group. Place about .
balancing your entire body's chemistry and ecosystems: 1. Brush and rinse with baking soda. Baking soda is alkalizing, so it improves the environment for the helpful microbes. Baking soda is about 10-20 times gentler than most pastes on the market. 2. "Common Sense" tooth powder adds a bump to baking soda. Baking soda is its base, but it has a
RP 2K, Second Edition RP 2L, Third Edition RP 2M, First Edition Bul 2N, First Edition RP 2P, Second Edition RP 2Q, Second Edition RP 2R, First Edition RP 2T, First Edition Bul 2U, First Edition Bul 2V, First Edition Spec 2W, First Edition RP 2X, First Edition, with Supp 1 Spec 2Y, First Edition
034013 10787074004956 Silicone Parchment Pizza Baking Liner 12 x 12 1M 10# 0.30 126 9x14 038012 10787074001436 Quilon Grease Proof Pizza Baking Liner PG12 12 x 12 4@1M 36# 0.83 45 9x5 038014 10787074001450 Quilon Grease Proof Pizza Baking Liner PG14 14 x 14 4@1M 47# 1.11 30 6x5 Baking Liners
2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1½ cups buttermilk 2 eggs, separated 2 tablespoons oil Sift together the flours, brown sugar, baking powder, baking soda and salt. In a separate bowl, combine buttermilk, egg yolks, and oil. Add to dry ingredients. Beat egg whites until stiff; fold into batter. Fry pancakes
technologies and computation methods for the automotive traction motors. Various cooling methods, including the natural, forced air, forced liquid and phase change types, are discussed with the pros and cons of each method being compared. The key factors for optimizing the heat transfer efficiency of each cooling system are highlighted here. Furthermore, the real life examples of these methods .
