The Advanced Art of Baking and Pastry

ISBN-13: 9781118485750 / Angielski / Twarda / 2017 / 576 str.

R. A. Chlebana

Spis treści

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)

O autorze

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).