The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes, detailed step–by–step procedures, and additional online support material. This approach to learning builds the student s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented. INDICE: Foreword .Chapter 1 Introduction .Professionalism .Food Safety .Tools and Equipment .Mise en Place .Key Terms Head .Questions for Review (Review Head) .Chapter 2 Bread for the Pastry Chef .Bread .Ingredients and Function .Math .Mixing Methods .Degrees of Mixing .Bread Production Stages .Key Terms Head .Questions for Review (Review Head) .Chapter 3 Viennoiserie .Viennoiserie .Ingredients and Function .Laminated Doughs .Enriched Breads .Puff Pastry .Key Terms Head .Questions for Review (Review Head) .Chapter 4 Modern Pastry Techniques .Modern Cuisine .Basics .Animal–Based Hydrocolloids .Plant–Based Hydrocolloids .Key Terms Head .Questions for Review (Review Head) .Chapter 5 Creams and Mousses .Custard .Baked Custards .Mousse and Creams .Key Terms Head .Questions for Review (Review Head) .Chapter 6 Frozen Desserts .Ingredients .Emulsifiers and Stabilizers .Churned Frozen Desserts .Still Frozen Desserts .Summary .Key Terms Head .Questions for Review (Review Head) .Chapter 7 Cake Mixing and Baking .Cakes .Ingredients .Main Categories .Key Terms Head .Questions for Review (Review Head) .Chapter 8 Assembling Cakes .Cakes .Classic .Wedding .Contemporary .Glacé .Key Terms Head .Questions for Review (Review Head) .Chapter 9 Tarts and Pies .Pies and Tarts .Ingredients .Mixing Dough .Rolling and Lining Shell .Classic Pies and Tarts .Modern Tarts and Pies .Key Terms Head .Questions for Review (Review Head) .Chapter 10 Plated Desserts .Presentation Approach .Getting Started .Terms for review .Review questions .Chapter 11 Petits–Fours .Petits–Fours .Sec .Glacé .Contemporary .Petits Fours Presentations .Key Terms Head .Questions for Review (Review Head) .Chapter 12 Chocolates and Confection .Chocolates and Confections .Equipment .Manufacturing Chocolate .Chocolate Percentages .Tempering Chocolate .Methods .Chocolates .Confections .Key Terms Head .Questions for Review (Review Head) .Chapter 13 Chocolate Work .Chocolate Work .Chocolate Selection .Garnishes .Sculpture Design .Recipes and Techniques .Spraying with Cocoa Butter .Key Terms Head .Questions for Review (Review Head) .Chapter 14 Sugar Work .Sugar Work .Cooking Sugar .Crystalline Sugar .Pastillage .Sculpture Design .Key Terms Head .Questions for Review (Review Head)
- ISBN: 978-1-118-48575-0
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 496
- Fecha Publicación: 03/11/2017
- Nº Volúmenes: 1
- Idioma: Inglés
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