Professional Baking, Student Study Guide

This is the Student Study Guide to accompany Professional Baking, 7th Edition.

Gisslen's 7th edition of Professional Baking 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.

1 The Baking Profession 1

2 Basic Professional Skills: Bakeshop Math and Food Safety 3

3 Baking and Pastry Equipment 9

4 Ingredients 11

5 Basic Baking Principles 16

6 Understanding Yeast Doughs 19

7 Lean Yeast Doughs: Straight Doughs 22

8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25

9 Rich Yeast Doughs 29

10 Quick Breads 32

11 Doughnuts, Fritters, Pancakes, and Waffles 36

12 Basic Syrups, Creams, and Sauces 40

13 Pies 46

14 Pastry Basics 51

15 Tarts and Special Pastries 56

16 Cake Mixing and Baking 59

17 Assembling and Decorating Cakes 65

18 Cookies 72

19 Custards, Puddings, Mousses, and Soufflés 77

20 Frozen Desserts 82

21 Fruit Desserts 85

22 Dessert Presentation 89

23 Chocolate 94

24 Marzipan, Pastillage, and Nougatine 96

25 Sugar Techniques 99

26 Baking for Special Diets 101

Appendix: Sample Prices 104

Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.