Professional Baking, Student Workbook , 4th Edition

by Wayne Gisslen ( ; )

• ISBN13: 9780471477815
• ISBN10: 0471477818
• Edition: 4th
• Format: Paperback
• Copyright: 2004-05-01
• Publisher: Wiley

Summary

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Table of Contents

Introduction	ix
Chapter 1 Basic Principles	1	(6)
Learning Objectives	1	(1)
Chapter 1 Study Outline	1	(2)
Chapter 1 Exercises	3	(3)
Chapter 1 Check-in	6	(1)
Chapter 2 Baking and Pastry Equipment	7	(5)
Learning Objectives	7	(1)
Chapter 2 Study Outline	7	(1)
Chapter 2 Exercises	8	(3)
Chapter 2 Check-in	11	(1)
Chapter 3 Ingredients	12	(10)
Learning Objectives	12	(1)
Chapter 3 Study Outline	12	(7)
Chapter 3 Exercises	19	(2)
Chapter 3 Check-in	21	(1)
Chapter 4 Understanding Yeast Doughs	22	(7)
Learning Objectives	22	(1)
Chapter 4 Study Outline	22	(3)
Chapter 4 Exercises	25	(2)
Chapter 4 Check-in	27	(2)
Chapter 5 Understanding Artisan Breads	29	(6)
Learning Objectives	29	(1)
Chapter 5 Study Outline	29	(2)
Chapter 5 Exercises	31	(2)
Chapter 5 Check-in	33	(2)
Chapter 6 Lean Yeast Doughs	35	(4)
Learning Objectives	35	(1)
Chapter 6 Study Outline	35	(1)
Chapter 6 Exercises	36	(1)
Chapter 6 Check-in	37	(2)
Chapter 7 Rich Yeast Doughs	39	(4)
Learning Objectives	39	(1)
Chapter 7 Study Outline	39	(1)
Chapter 7 Exercises	40	(1)
Chapter 7 Check-in	41	(2)
Chapter 8 Quick Breads	43	(5)
Learning Objectives	43	(1)
Chapter 8 Study Outline	43	(1)
Chapter 8 Exercises	44	(2)
Chapter 8 Check-in	46	(2)
Chapter 9 Doughnuts, Fritters, Pancakes, and Waffles	48	(1)
Learning Objectives	48	(1)
Chapter 9 Study Outline	48	(5)
Chapter 9 Exercises	50	(1)
Chapter 9 Check-in	51	(2)
Chapter 10 Basic Syrups, Creams, and Sauces	53	(1)
Learning Objectives	53	(1)
Chapter 10 Study Outline	53	(5)
Chapter 10 Exercises	55	(2)
Chapter 10 Check-in	57	(1)
Chapter 11 Pies	58	(5)
Learning Objectives	58	(1)
Chapter 11 Study Outline	58	(2)
Chapter 11 Exercises	60	(1)
Chapter 11 Check-in	61	(2)
Chapter 12 Pastry Basics	63	(5)
Learning Objectives	63	(1)
Chapter 12 Study Outline	63	(1)
Chapter 12 Exercises	64	(2)
Chapter 12 Check-in	66	(2)
Chapter 13 Tarts and Special Pastries	68	(4)
Learning Objectives	68	(1)
Chapter 13 Study Outline	68	(1)
Chapter 13 Exercises	68	(2)
Chapter 13 Check-in	70	(2)
Chapter 14 Cake Mixing and Baking	72	(5)
Learning Objectives	72	(1)
Chapter 14 Study Outline	72	(1)
Chapter 14 Exercises	73	(2)
Chapter 14 Check-in	75	(2)
Chapter 15 Assembling and Decorating Cakes	77	(6)
Learning Objectives	77	(1)
Chapter 15 Study Outline	77	(2)
Chapter 15 Exercises	79	(2)
Chapter 15 Check-in	81	(2)
Chapter 16 Specialty Cakes, Gateaux, and Torten	83	(5)
Learning Objectives	83	(1)
Chapter 16 Study Outline	83	(1)
Chapter 16 Exercises	84	(2)
Chapter 16 Check-in	86	(2)
Chapter 17 Cookies	88	(5)
Learning Objectives	88	(1)
Chapter 17 Study Outline	88	(1)
Chapter 17 Exercises	89	(2)
Chapter 17 Check-in	91	(2)
Chapter 18 Custards, Puddings, Mousses, and Souffles	93	(4)
Learning Objectives	93	(1)
Chapter 18 Study Outline	93	(1)
Chapter 18 Exercises	94	(2)
Chapter 18 Check-in	96	(1)
Chapter 19 Frozen Desserts	97	(4)
Learning Objectives	97	(1)
Chapter 19 Study Outline	97	(1)
Chapter 19 Exercises	98	(1)
Chapter 19 Check-in	99	(2)
Chapter 20 Fruit Desserts	101	(5)
Learning Objectives	101	(1)
Chapter 20 Study Outline	101	(1)
Chapter 20 Exercises	101	(3)
Chapter 20 Check-in	104	(2)
Chapter 21 Dessert Presentation	106	(5)
Learning Objectives	106	(1)
Chapter 21 Study Outline	106	(1)
Chapter 21 Exercises	107	(2)
Chapter 21 Check-in	109	(2)
Chapter 22 Chocolate	111	(5)
Learning Objectives	111	(1)
Chapter 22 Study Outline	111	(1)
Chapter 22 Exercises	112	(2)
Chapter 22 Check-in	114	(2)
Chapter 23 Decorative Work: Marzipan, Nougatine, and Pastillage	116	(4)
Learning Objectives	116	(1)
Chapter 23 Study Outline	116	(1)
Chapter 23 Exercises	117	(2)
Chapter 23 Check-in	119	(1)
Chapter 24 Decorative Work: Sugar Techniques	120	(3)
Learning Objectives	120	(1)
Chapter 24 Study Outline	120	(1)
Chapter 24 Exercises	120	(2)
Chapter 24 Check-in	122	(1)
Practice Test	123	(9)
Practice Test Answer Key	132	(1)
Chapter Check-in Answer Key	132