Professional Baking

Gisslen's Professional Baking 7^th Edition Binder Ready Version continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics. This text is an unbound, binder-ready version.

Chapter 1: The Baking Profession

Chapter 2: Basic Professional Skills: Bakeshop Math and Food Safety

Chapter 3: Baking and Pastry Equipment

Chapter 4: Ingredients

Chapter 5: Basic Baking Principles

Chapter 6: Understanding Yeast Doughs

Chapter 7: Lean Yeast Doughs: Straight Doughs

Chapter 8: Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Chapter 9: Rich Yeast Doughs

Chapter 10: Quick Breads

Chapter 11: Doughnuts, Fritters, Pancakes, and Waffles

Chapter 12: Basic Syrups, Creams, and Sauces

Chapter 13: Pies

Chapter 14: Pastry Basics

Chapter 15: Tarts and Special Pastries

Chapter 16: Cake Mixing and Baking

Chapter 17: Assembling and Decorating Cakes

Chapter 18: Cookies

Chapter 19: Custards, Puddings, Mousses, and Soufflés

Chapter 20: Frozen Desserts

Chapter 21: Fruit Desserts

Chapter 22: Dessert Presentation

Chapter 23: Chocolate

Chapter 24: Marzipan, Pastillage, and Nougatine

Chapter 25: Sugar Techniques

Chapter 26: Baking for Special Diets

A personalized, adaptive learning experience.

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