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NJ 07030-5790 POSTAGE TO BE PAID BY SENDER Package these two books together at a discount! Package ISBN: 978-0-470-34335-7 9780777011362 Instructor resources: • Instructor’s Manual with Study Guide Solutions (978-0-470-25392-2) includes teaching suggestions and test questions • Free Instructor’s Resource CD-ROM (978-0-470-25860-6) includes PowerPoint® slides. low-sugar. quick breads. 978-0-470-31652-8 NEW EDITION AVAILABLE FEBRUARY 2008 Request your exam copy today! Order the text and study guide packaged together at a discount! Package ISBN: 978-0-470-25864- Key features of the new edition include: • Close to 900 recipes throughout the text. Fifth Edition! Wayne Gisslen’s Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs—with clear.com/college/solutions for WebCT and Blackboard information Student resources: • Study Guide (978-0-471-78350-3) contains review materials. detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. and robust content—which means no special training necessary! • New laminated method cards are packaged free with every text! These cards feature step-by-step instructions of the key mixing methods used in creating yeast doughs. featuring user-friendly navigation. and exercises • Wiley CulinarE-Companion™ CD-ROM is packaged for free with every text! Visit wiley. Wiley CulinarECompanion™. with completely new recipes and dozens more that have been revised and improved • A new chapter on baking for special diets. techniques. an electronic version of the Instructor’s Manual. including low-fat.com/go/gisslen • Course management options are available with this title! Visit wiley. nutrition. flexibility. • New sidebars explaining the history and cultural background of various bakery products. Attn: Valerie Hartman. Inc. now increasingly taught in introductory courses. and product identification—bringing the total to more than 775 color photographs and illustrations • More detailed information on controlling gluten development. gluten-free. and other topics of interest 978-0-470-31652-8 978-0-470-31652-8 Available February 2008 978-0-470-00955-0 Available February 2008 John Wiley & Sons. and basic yeast dough techniques • Completely redesigned to adapt the book to nearly any way the couse is taught • Each copy of the book includes a new recipe management software program. Mail Stop 4-01 111 River Street Hoboken.Your number one source for Baking and Pastry texts! aking The piping hot new edition of the definitive baking text Introducing Professional Baking. and all images from the text • Downloadable instructor resources may be accessed via the newly updated and revised Companion Web site: wiley. the baking process. test questions. and sugar work. practice problems. chocolate. and cookies.com/go/gisslen • Each copy of the text comes packaged with laminated Professional Baking Method Cards .wiley.com/go/gisslenprobaking for a demo of the software • Students will find helpful chapter reviews and self tests as well as Web links for each chapter by visiting www. This new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry. as well as details concerning specialty equipment. and dairy-free diets • Features over 100 new photographs of finished dishes. cakes. ingredients.
and Sales teams. check out the text’s new features.com/college/rep) or mail the attached card. announce the publication of Professional Baking. portable method cards that allow students to have the core mixing methods right at their fingertips in the kitchen. All the best. The completely new recipe management software—Wiley CulinarE-Companion™—is another key addition that you will certainly want to familiarize yourself with. with each copy of the text. along with Wiley’s Editorial. It is with great pleasure that I. Fifth Edition! Dear Colleagues.com/go/ gisslenprobaking for a demo of the software. this new Fifth Edition has incorporated a wealth of new material in response to input from instructors and students alike. the book has retained the core material that has made this text the standard reference and learning tool in its field. Visit wiley. Readers of earlier editions will find new information in virtually every chapter. Take a look at pages from a sample chapter. Wayne Gisslen .com. We have also made available. go to the Web site mentioned above for a software preview. and get acquainted with the extensive list of instructor supplements—all of this information is right here! Should you like to learn more about the new edition or request an examination copy. and enjoy the new edition. Marketing. Thank you for your support.Professional Baking. which will be packaged for free with every copy of Professional Baking. You can also feel free to contact me with any feedback at gisslen@wiley. The range of new and updated material in this fifth edition—as well as the modernized design—make this the most comprehensive and most useful introductory baking text to date. At the same time. From a new chapter devoted to baking for various types of special diets to new sidebars expanding on essential topics. Many important additions have been made to Professional Baking to make it even more useful and versatile. simply contact your local Wiley representative (wiley. This brochure provides a detailed preview of what’s to come when the book publishes in February. Fifth Edition.
and Sauces Pies Pastry Basics Tarts and Special Pastries Cake Mixing and Baking Chapter 1 Chapter The Baking Profession Basic Professional Skills: Bakeshop Math and Sanitation Baking and Pastry Equipment Ingredients Basic Baking Principles Understanding Yeast Doughs Understanding Artisan Breads 9 Chapter 10 Chapter 2 Chapter 11 Chapter 3 Chapter 12 Chapter 4 Chapter 13 Chapter 5 Chapter 14 Chapter 6 Chapter 15 Chapter 7 16 . and Waffles Basic Syrups. Fritters. Creams. Contents Recipe Contents About Le Cordon Bleu Foreword Preface Chapter 8 Chapter Lean Yeast Doughs Rich Yeast Doughs Quick Breads Doughnuts. Pancakes.
Gâteaux. and Torten Cookies 18 Chapter 19 Chapter Appendix 1 Appendix 2 Appendix 3 Appendix Large-Quantity Measurements Metric Conversion Factors Decimal Equivalents of Common Fractions Approximate Volume Equivalents of Dry Foods Temperature Calculations for Yeast Doughs Eggs and Safety Glossary Bibliography Recipe Index 20 Chapter Custards. Mousses. and Pastillage Sugar Techniques Baking for Special Diets 4 5 6 21 Chapter Appendix 22 Chapter Appendix 23 Chapter 24 Chapter 25 Chapter Subject Index 26 Chapter 27 . Nougatine. Puddings.Chapter 17 Chapter Assembling and Decorating Cakes Specialty Cakes. and Soufflés Frozen Desserts Fruit Desserts Dessert Presentation Chocolate Marzipan.
are high in fat and low in nutrients other than calories. Identify and describe allergy and food intolerance concerns associated with baked goods and desserts. from French breads to fruit compotes and meringues. and dairy products in baking formulas. you should be able to: 1. gluten. However. of course. Identify the three ways to modify an ingredient in a baking formula to make the formula suitable for a specialized diet. sugar. Pastry chefs are responding by trying to develop more healthful versions of popular items. a food must contribute to our well-being. In light of our increasing awareness of food allergies. 3. perfectly safe for some people are anything but healthful for those who are allergic to one or more of their ingredients. the food must not do harm. . More importantly—because allergic reactions can be fatal— cooks. Most pastry chefs would probably agree with that statement. or at best it is misleading. 4. such as pastries and cookies. Nevertheless. C hapter 27 Baking for Special Diets W hat is “healthful” food? First. Identify and describe nutritional concerns associated with baked goods and desserts. describe how to reduce or eliminate fat. It might be argued that even a rich dessert with no nutritional value but high in fat and sugar can contribute to our emotional well-being by being delicious and satisfying. and pastry chefs must become aware of the problem of food allergies so they can produce foods that are both delicious and safe for their customers. Using a knowledge of ingredient functions. to be healthful. some foods that are After reading this chapter. other products. It is sometimes said that bakers are in the “fat business” because the products they make are high in fat. Second. bakers. Many of the most important products of the bakeshop are low in fat or fat-free. This is not completely true. 2. what we usually mean when we say a food is healthful is that it is high in nutrients and low in calories from fat and sugar.
and K) can be stored in the body. and nursing home food services must. so they must be eaten every day. minerals. of course. zinc. or basic body functioning. Third. In addition. magnesium. copper. Proteins are essential for growth. iron. they supply no energy. for building body tissue. or pastry chef in preparing nutritious foods varies greatly. Fats supply energy to the body in highly concentrated form. balancing the diet means consuming foods with more vitamins and minerals—the metabolism nutrients—and less fat and carbohydrates—the energy nutrients. A healthful. but many customers will still choose white bread over whole grain or chocolate mousse over fruit compote. fats act as carriers of fat-soluble vitamins. Water-soluble vitamins (the B vitamins and vitamin C) are not stored in the body. Fat-soluble vitamins (A. A qualified dietitian is usually required in such establishments. and potassium. but their more important function is to provide the building blocks of all cells.) 2. On the other hand. Fruits and vegetables. hospital. and whole grains supply dietary fiber. School. balanced diet is one that includes all the nutrients in just the right amounts. fats. E. Satisfying nutritional concerns has two aspects: providing desirable nutrients and avoiding undesirable nutrients. However. Unlike proteins. Of all these. chloride. The adult human body is 50 to 60 percent water by weight. and for basic body functions. and water. Starches and sugars are the most important dietary carbohydrates. Vitamins are present in foods in extremely small quantities. plan menus to meet basic nutritional needs. See sidebar. and iodine. carbohydrates. can contribute to high blood pressure if eaten in large quantities. but some of them must be present in order for energy to be utilized in the body. and carbohydrates. retail bakers and restaurant pastry chefs have a primary responsibility to prepare a variety of attractive and flavorful items that will sell. and proteins. Water supplies no energy. depending on the part of the industry in which he or she works. Minerals. These compounds consist of long chains of carbon atoms with oxygen and hydrogen atoms attached to the sides. not too much or too little of any of them. Trace minerals. like vitamins. Nutrients that are needed for metabolism. sodium. Thus. For many people. eaten in even smaller amounts. phosphorus. (Note that proteins can be used by the body for energy. They can also be used for energy if the diet doesn’t contain enough carbohydrates and fats. some fatty acids are necessary for regulating certain body functions. especially raw. D Basic Nutrients Reviewed E Carbohydrates are the body’s most important sources of food energy. fiber supplies no calories. A nutrient is a substance that is essential for the functioning or growth of an organism. as it often is. sodium. . including all the chemical processes that take place within cells: vitamins. sulfur. are also consumed in small quantities and are essential for regulating certain body functions. D. include chromium.N U t r I t I o N I N t h e B a k e s h o p T he role of the baker D Fibe r E The term fiber refers to a group of complex carbohydrates that can’t be absorbed and used by the body. the major mineral in table salt. It is often good business to include more healthful preparations among the items for sale. Also. we divide nutrients into two categories: 1. Major minerals include calcium. fiber is important for the proper functioning of the intestinal tract and the elimination of body waste. there is evidence that sufficient dietary fiber helps prevent some kinds of cancers and helps decrease cholesterol in the blood. For this discussion. but the body can’t function without it. but they are essential for regulating body functions. Nutrients that provide energy: fats. but the total amount eaten over time must be sufficient.
2 125 62. Some loaf breads and coffee cakes are higher in fat and sugar than muffins. ◆ . and cardamom.s.03 oz (1⁄2 tsp) 1 lb 14 10 4 6 3 lb 9 Muffin method (p. ◆ The biscuit method is used for biscuits.L o w . Keep this in mind as you try the muffin-method formulas in this chapter. The muffin method is used for muffins. This mixing method is not as suitable for formulas high in fat. Metric % procedure Mixing Whole wheat flour Oat flour Baking powder Cinnamon Cardamom Applesauce. and egg whites. Mixing Methods Most quick-bread doughs and batters are mixed by one of three mixing methods. the danger is the dough can quickly become overmixed. 4 oz (110 g) for medium muffins.Fat a p p L e h o N e y M U F F I N s Ingredient U. This method is fast and easy. so the muffin method is not as often used as it once was. quick breads mixed by this method are not as rich and cakelike as muffins and other products mixed by the creaming method. and 5–6 oz (140–170 g) for large muffins. honey. Average sizes are 2 oz (60 g) for small muffins. scones. unlike the creaming method described next. Add the liquid ingredients to the dry ingredients and mix just until combined. However. resulting in toughness. Do not attempt to achieve a smooth batter. Consequently. 2. so they can withstand a little more mixing without becoming tough. Muffin batter should be mixed only until the dry ingredients are just moistened. 3.1 oz (11⁄2 tsp) 0. more like breads than cake. They tend to be a little drier. baking powder. Fill tins one-half to two-thirds full. unsweetened Honey Egg whites.6 0. and many loaftype or sheet-type quick breads.5 25 38 356% 4 oz 1 oz 0. Mix in the raisins. BAking 375°F (190°C) for approximately 20 minutes. 4. High-fat muffins sell better in today’s market (in spite of the public’s concern about fat). or spray the pan with a nonstick spray. Mix together the applesauce. PA n n i n g oz oz oz oz oz 560 g 280 g 110 g 170 g 1617 g Use paper muffin cups to line muffin pans. waffles. 220) 1. Sift together the flours. Exact weight depends on pan size. beaten Raisins Total weight: 12 oz 340 g 110 30 3 1 g g g g (2 mL) 75 25 6 0. pancakes. It is sometimes called the pastry method because it is like that used for mixing pie pastry. depending on size. and similar products.
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