Professional Baking, 6th Edition

Gisslen’s 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text 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.

Table of Contents

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: Understanding Artisan Breads
Chapter 8: Lean Yeast Doughs
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: Specialty Cakes, Gâteaux, and Torten
Chapter 19: Cookies
Chapter 20: Custards, Puddings, Mousses, and Soufflés
Chapter 21: Frozen Desserts
Chapter 22: Fruit Desserts
Chapter 23: Dessert Presentation
Chapter 24: Chocolate
Chapter 25: Marzipan, Pastillage, and Nougatine
Chapter 26: Sugar Techniques
Chapter 27: Special Diets

Appendix 1: Large-Quantity Measurements
Appendix 2: Metric Conversion Factors
Appendix 3: Decimal Equivalents of Common Fractions
Appendix 4: Approximate Volume Equivalents of Dry Foods
Appendix 5: Temperature Calculations for Yeast Doughs
Appendix 6: Eggs and Safety