About Professional Baking

by Sokol, Gail D.

• ISBN13: 9781401849221
• ISBN10: 1401849229
• Edition: 1st
• Format: Hardcover
• Copyright: 2005-12-28
• Publisher: Cengage Learning

Summary

This is a comprehensive text designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson. The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

Author Biography

Gail D. Sokol is currently an instructor of baking at Schenectady County Community College in Schenectady, New York

Table of Contents

Mise en Place	1	(25)
Introduction	2	(1)
Organizational Skills Needed for Baking	2	(2)
How to Measure the Ingredients in This Book	4	(1)
The Correct Tools of Measurement	5	(2)
How to Use a Baker's Scale	7	(1)
How to Use a Digital Scale	8	(2)
Baker's Percentages	10	(2)
Baking Tools and Equipment Defined	12	(7)
Helpful Hints in Using This Text	19	(1)
Procedure to Make Parchment Cake Pan Liners for Round Cake Pans	19	(2)
How to Line Sheet Pans with Parchment Paper	21	(1)
Proper Preparation of Cake Pans before Baking	21	(2)
Preparing Muffin Tins	23	(1)
Forming a Parchment Cone	23	(1)
Sifting Dry Ingredients	24	(1)
Storing Baked Goods	24	(1)
Properly Wrapping Baked Goods to Be Frozen	25	(1)
Ingredients	26	(20)
Introduction	28	(1)
Wheat Flour	29	(1)
Sugar	29	(1)
Eggs	29	(1)
Starches	29	(1)
Gelatins	30	(1)
Fats	30	(1)
Fats in Solid Form	30	(1)
Liquid Fats	31	(1)
Storage of Fats	32	(1)
Dairy Products	32	(3)
Spices	35	(2)
Processed Flavorings	37	(1)
Seeds	38	(1)
Salt	38	(1)
Peanut Butter	39	(1)
Nuts	39	(1)
Products Derived from Nuts	39	(2)
Coconut	41	(1)
Toasting Coconut and Nuts	41	(1)
Fruits	42	(4)
Wheat Flour: The Essential Grain (and Other Flours)	46	(14)
Introduction	48	(1)
Flour Defined	48	(1)
Composition of a Wheat Kernel	48	(1)
Types of Wheat	49	(1)
The Milling Process	49	(2)
Different Varieties of Wheat Flour	51	(2)
Grains and Flours Other Than Wheat	53	(1)
The Ancient Art of Stone Milling	54	(1)
Getting Flour Ready for Baking: Flour Treatments	54	(1)
Components of Flour Important to the Baker	55	(1)
Defining Gluten and Its Role in Baking	56	(1)
The Importance of Gluten	57	(1)
Controlling Gluten	57	(1)
Deciding Which Flour Is Best	58	(1)
Storage of Flours	58	(2)
The Science of Mixing	60	(10)
Introduction	62	(1)
Four Mixing Factors That Affect Baked Goods	62	(1)
Gluten Revisited	63	(1)
Fats and Their Role in Mixing	64	(1)
The Correct Tools for Mixing	64	(2)
Five of the Most Common Mixing Terms	66	(1)
Properly Folding In Ingredients	67	(3)
Thickeners and Stabilizers	70	(16)
Introduction	72	(1)
Starches Defined	72	(1)
The Three Stages of Gelatinization	73	(1)
Several Factors That Affect Gelatinization	73	(1)
Interesting Facts about Starches	74	(1)
Gelatin Defined	75	(1)
How Gelatin Forms a Gel	76	(1)
How to Use Gelatin	76	(1)
Other Gelatin-Like Thickeners and Stabilizers	77	(1)
Factors and Ingredients That Interfere with Gelatinization	77	(9)
Eggs as Thickeners	86	(16)
Introduction	88	(1)
Composition of an Egg	88	(1)
Egg Products Other Than Fresh Shell Eggs	89	(1)
Storage of Egg Products	90	(1)
Proper Sanitation	90	(1)
Eggs as Thickeners	91	(1)
Custards Defined	91	(1)
Coagulation of Proteins	91	(1)
Ways to Prevent Curdling of Custards	92	(1)
Steps to Prepare a Stirred Custard	93	(1)
Steps to Prepare a Baked Custard	94	(1)
Problems to Avoid with Custards	94	(8)
Eggs as Leaveners and Meringues	102	(22)
Introduction	103	(1)
Egg Foams Defined	103	(1)
Three Types of Meringues	103	(3)
Helpful Hints to Get the Fluffiest Meringues	106	(1)
Using a Stainless Steel versus a Copper Bowl to Prepare Meringues	107	(1)
Separating Eggs	107	(1)
One Method to Separate Eggs	107	(1)
Substituting Pasteurized Egg Whites	108	(1)
How to Prepare a Safe Meringue Using Fresh Shell Eggs	108	(1)
The Trouble with Underbeaten and Overbeaten Egg Whites	108	(1)
Defining Key Terms	109	(1)
Incorporating Egg Foams into Other Ingredients	110	(1)
Defining Souffles	110	(14)
Working with Yeast in Straight Doughs	124	(40)
Introduction	126	(1)
Defining Yeast	127	(2)
Yeast and Fermentation	129	(1)
The Correct Temperature to Ferment Yeast Doughs	130	(2)
How Gluten Traps Carbon Dioxide Gas	132	(1)
Developing Flavor in Yeast Breads	132	(1)
How the Amount of Water in a Yeast Dough Can Affect Hole Structure	133	(1)
Ingredients That Negatively Affect Yeast Breads	133	(2)
The 12 Steps of Yeast Dough Production	135	(4)
Two Basic Types of Yeast Doughs	139	(25)
Preferments	164	(30)
Introduction	166	(1)
Two Categories of Preferments	167	(3)
Yeast and Bacteria Living Together	170	(1)
Reliability and Hardiness of Starters	170	(1)
Developing Flavor in Sourdough Breads	171	(23)
Laminated Doughs	194	(42)
Introduction	196	(1)
Laminated Doughs Defined	196	(1)
Solid Fats and Plasticity	197	(1)
Preparing a Base Dough	197	(1)
Enclosing Fat Inside the Dough	198	(1)
Folding and Layering	198	(3)
How Laminated Doughs Puff Up and Rise	201	(1)
Choosing a Flour for the Base Dough	201	(1)
Dimensions of the Base Dough	201	(1)
Tips for Successful Laminated Pastries	201	(1)
Freezing Laminated Doughs	201	(35)
Working with Fats in Pies and Tarts	236	(32)
Introduction	238	(1)
The Difference between Tenderness and Flakiness in a Pastry Crust	238	(1)
Choosing the Right Fat	239	(1)
Three Different Types of Pastry Doughs	240	(2)
Six Ways to Ensure a Tender, Flaky Pastry Crust	242	(1)
Blind Baking	243	(1)
Helpful Tips to Roll Out a Pastry Crust	243	(1)
Preventing a Soggy Bottom Crust	244	(24)
Using Chemical and Steam Leaveners	268	(16)
Introduction	270	(1)
Chemical Leaveners	270	(3)
The Important Role of Air in Leavening	273	(1)
Steam Leavening	273	(2)
Two Methods to Bake Eclair Paste	275	(9)
Quick Bread Mixing Methods	284	(24)
Introduction	286	(1)
Differences between Yeast Breads and Quick Breads	286	(1)
Different Mixing Methods	287	(3)
Preparation of Muffin Pans	290	(18)
Cake Mixing Methods	308	(44)
Introduction	310	(1)
Two Categories of Cakes	310	(1)
Cake Batters as Emulsions	311	(1)
Mixing Methods for Cakes High in Fat	312	(2)
Knowing Which Fat to Use in High-Fat Cakes	314	(1)
Mixing Methods for Cakes Low in Fat	315	(1)
How to Tell When a Cake Is Done	316	(36)
Frostings	352	(20)
Introduction	354	(1)
Frosting Defined	354	(1)
Four Reasons to Use Frostings	354	(1)
The Seven Categories of Frostings	355	(4)
Pairing the Cake with the Appropriate Frosting	359	(1)
Basic Tools to Properly Frost a Cake	359	(1)
How to Frost a Layer Cake	360	(12)
Cookies	372	(32)
Introduction	374	(1)
Categories of Cookies	374	(2)
Three Basic Cookie Mixing Methods	376	(1)
Understanding the Characteristics of Cookies and How to Manipulate Them	376	(3)
Tips for Making Successful Cookies	379	(25)
Building Blocks with Sugar	404	(24)
Introduction	406	(1)
Three Basic Steps in Preparing Sugar Syrups for Desserts and Confections	406	(2)
Two Ways to Determine When a Sugar Syrup Is Done	408	(1)
Understanding the Process of Crystallization	409	(1)
Ways to Control Crystallization	410	(1)
Two Methods to Prepare Caramel	411	(1)
Where Caramel Gets Its Flavor	412	(1)
Using Caution When Working with Sugar	412	(1)
Tips for Preparing Sugar Syrups	412	(1)
Storage of Confections Made from Caramel	413	(15)
Frozen Desserts	428	(28)
Introduction	430	(1)
The Importance of Good Sanitation When Preparing Frozen Desserts	430	(1)
Two Categories of Frozen Desserts	430	(1)
Churn-Frozen Desserts	431	(1)
Why Churning Is So Important	432	(1)
Between Churn-Frozen and Still-Frozen	432	(1)
Still-Frozen Desserts	433	(1)
Factors That Contribute to Texture	434	(1)
Summing Up Texture with Mouthfeel	435	(1)
Building Flavors in Frozen Desserts	435	(1)
The Power of Sugar and Salt in Preparing Frozen Desserts	436	(1)
Tips for Preparing Successful Frozen Desserts	437	(19)
Chocolate	456	(26)
Introduction	458	(1)
The Origins of Chocolate	458	(1)
Cocoa Butter and Mouthfeel	459	(1)
The Most Common Types of Chocolate	460	(3)
Water and Chocolate	463	(1)
Properly Melting Chocolate	463	(1)
The Fat Crystals in Cocoa Butter	464	(1)
Why Chocolate Is Tempered	464	(1)
Determining When Tempering Is Necessary	465	(1)
Tempering	465	(1)
Two Methods of Tempering	466	(2)
Determining When the Chocolate Is Tempered	468	(1)
Commercial Tempering Machines	469	(1)
What to Do With Tempered Chocolate	469	(1)
Blooming	470	(1)
Ganache	470	(1)
Dense versus Light Truffle Centers	471	(1)
Molding Chocolate	471	(11)
Dessert Sauces and Plating	482	(24)
Introduction	484	(1)
The Purpose of Dessert Sauces	484	(1)
Types of Dessert Sauces	485	(3)
Painting a Plate with Sauces	488	(1)
How to Layer Different Sauces on One Plate	488	(5)
Tips to Follow When Painting Plates with Sauces	493	(1)
Garnishes: Adding Depth and Dimension to a Dessert Plate	494	(12)
Healthy Baking	506	(40)
Introduction	508	(1)
How to Modify Ingredients Containing Refined Grains with Healthier Alternatives to Enrich Baked Goods	508	(1)
Fats---Why They Are Necessary	509	(3)
Substituting Healthier Fats for Less Healthy Fats	512	(1)
Some Healthier Fat Substitutions	513	(1)
Replacing Sugar with Sugar Substitutes	514	(2)
Easy Substitutions	516	(1)
How to Modify a Recipe's Ingredients with Healthier Alternatives	517	(2)
Antioxidants and Health	519	(1)
The Health Benefits of Chocolate	519	(27)
Troubleshooting	546	(17)
Introduction	548	(1)
What Can Go Wrong?	548	(2)
Custards	550	(1)
Yeast Breads	551	(1)
Pies and Tarts	552	(1)
Quick Breads	553	(1)
Cakes	554	(1)
Frostings	555	(2)
Cookies	557	(1)
Working with Sugar	558	(1)
Frozen Desserts	559	(1)
Chocolate	560	(3)
Appendices	563	(6)
Glossary	569	(14)
References	583	(2)
Recipe Index	585	(4)
Subject Index	589	(13)
Recipe Calculator CD-ROM Overview	602