The Advanced Art of Baking & Pastry
John Wiley & Sons Inc (Verlag)
978-1-118-48575-0 (ISBN)
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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 and detailed step–by–step procedures. 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.
Andy Chlebana CEPC, CCA, is currently a Professor of Culinary Arts at Joliet Junior College. Andy studied culinary arts at Joliet Junior College and completed the baking and pastry program at The Culinary Institute of America. He has been recognized as one of the Top Ten Pastry Chefs in America (2013), and competed on Food Network’s Best Baker in America (2017), winner of Spring Baking Championship (2015) winner of Challenge; Sugar and Candy Fashion, and the American Culinary Federation 2008 Pastry Chef of the Year. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012), American Culinary Federation Culinary Team USA Pastry Chef (2016), and Dubai World Hospitality Championship (2012).
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)
| Erscheint lt. Verlag | 3.11.2017 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 210 x 269 mm |
| Gewicht | 1292 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-118-48575-0 / 1118485750 |
| ISBN-13 | 978-1-118-48575-0 / 9781118485750 |
| Zustand | Neuware |
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