{"product_id":"the-advanced-art-of-baking-and-pastry-isbn-9781118485750","title":"The Advanced Art of Baking and Pastry","description":"The main goal of  \u003cb\u003e\u003ci\u003eAdvanced Baking and Pastry\u003c\/i\u003e\u003c\/b\u003e 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. \u003cp\u003eForeword viii\u003c\/p\u003e \u003cp\u003eAcknowledgments ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 \u003c\/b\u003e\u003cb\u003eIntroduction 2\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProfessionalism 3\u003c\/p\u003e \u003cp\u003eFood Safety 7\u003c\/p\u003e \u003cp\u003eTools and Equipment 9\u003c\/p\u003e \u003cp\u003eMise en Place 18\u003c\/p\u003e \u003cp\u003eKey Terms 19\u003c\/p\u003e \u003cp\u003eQuestions for Review 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 \u003c\/b\u003e\u003cb\u003eBread for the Pastry Chef 20\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Bread 21\u003c\/p\u003e \u003cp\u003eIngredients and Function 21\u003c\/p\u003e \u003cp\u003eMath 26\u003c\/p\u003e \u003cp\u003eSour Starters 32\u003c\/p\u003e \u003cp\u003ePreferments 34\u003c\/p\u003e \u003cp\u003eMixing Methods 34\u003c\/p\u003e \u003cp\u003eDegrees of Mixing 35\u003c\/p\u003e \u003cp\u003eBread Production Stages 37\u003c\/p\u003e \u003cp\u003eKey Terms 55\u003c\/p\u003e \u003cp\u003eQuestions for Review 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 \u003c\/b\u003e\u003cb\u003eViennoiserie 56\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Viennoiserie 57\u003c\/p\u003e \u003cp\u003eIngredients and Function 57\u003c\/p\u003e \u003cp\u003eLaminated Doughs 59\u003c\/p\u003e \u003cp\u003eEnriched Breads 67\u003c\/p\u003e \u003cp\u003ePuff Pastry 68\u003c\/p\u003e \u003cp\u003eKey Terms 83\u003c\/p\u003e \u003cp\u003eQuestions for Review 83\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 \u003c\/b\u003e\u003cb\u003eModern Pastry Techniques 84\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eModern Cuisine 85\u003c\/p\u003e \u003cp\u003eBasics of Modern Pastry 86\u003c\/p\u003e \u003cp\u003eAnimal-Based Hydrocolloids 87\u003c\/p\u003e \u003cp\u003ePlant-Based Hydrocolloids 90\u003c\/p\u003e \u003cp\u003eSummary 117\u003c\/p\u003e \u003cp\u003eKey Terms 117\u003c\/p\u003e \u003cp\u003eQuestions for Review 117\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 \u003c\/b\u003e\u003cb\u003eCreams and Mousses 118\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCustard 119\u003c\/p\u003e \u003cp\u003eBaked Custards 125\u003c\/p\u003e \u003cp\u003eMousse and Creams 129\u003c\/p\u003e \u003cp\u003eKey Terms 145\u003c\/p\u003e \u003cp\u003eQuestions for Review 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 \u003c\/b\u003e\u003cb\u003eFrozen Desserts 146\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients 147\u003c\/p\u003e \u003cp\u003eEmulsifiers and Stabilizers 155\u003c\/p\u003e \u003cp\u003eChurned Frozen Desserts 155\u003c\/p\u003e \u003cp\u003eStill Frozen Desserts 165\u003c\/p\u003e \u003cp\u003eSummary 179\u003c\/p\u003e \u003cp\u003eKey Terms 179\u003c\/p\u003e \u003cp\u003eQuestions for Review 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 \u003c\/b\u003e\u003cb\u003eCake Mixing and Baking 180\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Cakes 181\u003c\/p\u003e \u003cp\u003eIngredients 181\u003c\/p\u003e \u003cp\u003eMain Categories 184\u003c\/p\u003e \u003cp\u003eKey Terms 201\u003c\/p\u003e \u003cp\u003eQuestions for Review 201\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 \u003c\/b\u003e\u003cb\u003eAssembling Cakes 202\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClassic Cakes 203\u003c\/p\u003e \u003cp\u003eWedding Cakes 207\u003c\/p\u003e \u003cp\u003eContemporary Cakes 209\u003c\/p\u003e \u003cp\u003eGlacé 214\u003c\/p\u003e \u003cp\u003eKey Terms 245\u003c\/p\u003e \u003cp\u003eQuestions for Review 245\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 \u003c\/b\u003e\u003cb\u003eTarts and Pies 246\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePies and Tarts 247\u003c\/p\u003e \u003cp\u003eIngredients 247\u003c\/p\u003e \u003cp\u003eMixing Dough 249\u003c\/p\u003e \u003cp\u003eRolling and Lining Shell 250\u003c\/p\u003e \u003cp\u003eClassic Pies and Tarts 252\u003c\/p\u003e \u003cp\u003eModern Tarts and Pies 253\u003c\/p\u003e \u003cp\u003eKey Terms 289\u003c\/p\u003e \u003cp\u003eQuestions for Review 289\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 \u003c\/b\u003e\u003cb\u003ePlated Desserts 290\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePresentation Approach 291\u003c\/p\u003e \u003cp\u003eGetting Started 297\u003c\/p\u003e \u003cp\u003eKey Terms 329\u003c\/p\u003e \u003cp\u003eQuestions for Review 329\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 \u003c\/b\u003e\u003cb\u003ePetits-Fours 330\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Petits-fours 331\u003c\/p\u003e \u003cp\u003eSec 332\u003c\/p\u003e \u003cp\u003eGlacé 341\u003c\/p\u003e \u003cp\u003eContemporary 350\u003c\/p\u003e \u003cp\u003ePetits-Fours Presentations 364\u003c\/p\u003e \u003cp\u003eKey Terms 367\u003c\/p\u003e \u003cp\u003eQuestions for Review 367\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 \u003c\/b\u003e\u003cb\u003eChocolate and Confections 368\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Chocolates and Confections 369\u003c\/p\u003e \u003cp\u003eEquipment 369\u003c\/p\u003e \u003cp\u003eManufacturing Chocolate 371\u003c\/p\u003e \u003cp\u003eChocolate Percentages 373\u003c\/p\u003e \u003cp\u003eTempering Chocolate 375\u003c\/p\u003e \u003cp\u003eChocolates 379\u003c\/p\u003e \u003cp\u003eGanache 380\u003c\/p\u003e \u003cp\u003eConfections 400\u003c\/p\u003e \u003cp\u003eKey Terms 411\u003c\/p\u003e \u003cp\u003eQuestions for Review 411\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 \u003c\/b\u003e\u003cb\u003eChocolate Work 412\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Chocolate Work 413\u003c\/p\u003e \u003cp\u003eChocolate Selection 414\u003c\/p\u003e \u003cp\u003eGarnishes 414\u003c\/p\u003e \u003cp\u003eSculpture Design 420\u003c\/p\u003e \u003cp\u003eTechniques 427\u003c\/p\u003e \u003cp\u003eKey Terms 441\u003c\/p\u003e \u003cp\u003eQuestions for Review 441\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 \u003c\/b\u003e\u003cb\u003eSugar Work 442\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Sugar Work 443\u003c\/p\u003e \u003cp\u003eCooking Sugar 444\u003c\/p\u003e \u003cp\u003eCasting Sugar 446\u003c\/p\u003e \u003cp\u003ePulling and Blowing Sugar 451\u003c\/p\u003e \u003cp\u003eCrystalline Sugar 458\u003c\/p\u003e \u003cp\u003ePastillage 459\u003c\/p\u003e \u003cp\u003eSculpture Design 461\u003c\/p\u003e \u003cp\u003eKey Terms 469\u003c\/p\u003e \u003cp\u003eQuestions for Review 469\u003c\/p\u003e \u003cp\u003eIndex 470\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAndy Chlebana CEPC, CCA\u003c\/b\u003e, 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).\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990152823013,"sku":"NP9781118485750","price":78.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118485750.jpg?v=1761786704","url":"https:\/\/k12savings.com\/products\/the-advanced-art-of-baking-and-pastry-isbn-9781118485750","provider":"K12savings","version":"1.0","type":"link"}