Baking Fundamentals

For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.   Drawing on the authors' expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.   Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.   Drawing on the authors' expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas-ratios, sequence, time and temperature-and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.   Features   Author expertise-gives the text credibility and students an opportunity to learn techniques from the masters. ·        Written by Noble Masi who has fifty years of professional baking experience and 38 years of experience as an educator. ·        Co-authored by Brenda Carlos who is a member of the International Foodservice Editorial Council and is a seasoned editor and writer.   A focus on the four basic principles behind formulas-includes an emphasis on ratios, sequence, time and temperature. ·        Simplifies the baking process by giving students the ability to understand the factors that impact baking and pastry formulas. ·        Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes.   A chapter on formula yields and baking math-appears as Unit 7. ·        Teaches students how to increase or decrease formula yields to fit any production requirement. ·        Provides numerous examples and opportunities for students to test their own knowledge of formula yields and baking math.   A collection of Benchmark Formulas-appears within the text. ·        Marks a Benchmark Formula whenever a new baking technique is introduced so students know they are learning new material.    Photos and diagrams-accompany Benchmark Formulas and material in the text. ·        Help illustrate Benchmark Formulas and procedures using a photograph for each step. ·        Provides students with visual reinforcement for new techniques and basic baking principles.   Industry profiles and numerous biographies-appear within the text. ·        Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. ·        Help instructors introduce careers that are available in the industry.   Learning activities-can be easily adapted to any classroom setting. ·        Provide hands-on exercises that reinforce basic baking principles being covered within each unit.  ·        Demonstrate how ratios, sequence, time and temperature impact outputs.   Unit summaries and unit reviews-test students' knowledge and understanding. ·        Highlight the important points of each unit and recap essential concepts in a quick-reference format.   ·        Provide thought-provoking questions that can spark classroom discussion.   Chef's Tips-appear throughout the text. ·        Build on the authors' years of experience in the industry. ·        Provide an excellent source of information that can be referred to throughout one's professional baking career.   Workbench baking dilemmas-appear in Appendix VII. ·        Provide real-life examples of baking situations in an engaging question/answer format. ·        Represent some of the actual questions Chef Masi has received over the years as editor of this regular Modern Baking column.

Table of Contents   SECTION ONE: BAKING'S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION Unit 1: Introduction to Baking Unit 2: Sanitation and Food Safety   SECTION TWO: INGREDIENTS Unit 3: The Market Basket Unit 4: The Expanded Market Basket Unit 5: Specialty Ingredients   SECTION THREE: EQUIPMENT AND MEASURING Unit 6: Tools of the Trade Unit 7: Measuring Ingredients; Changing Formula Yields   SECTION FOUR: YEAST DOUGH MIXING AND BAKING Unit 8: Baking Principles for Yeast Dough Unit 9: Yeast Leavened Dough    SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH Unit 10: Croissant, Danish, Puff Pastry and Cream Puff Dough   SECTION SIX: THE STOVE TOP AND OVEN Unit 11: The Stove Top and Kettle Unit 12: Pies and Tarts   SECTION SEVEN: COOKIES Unit 13: Cookie Variations   SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS Unit 14: Biscuits, Quick Breads, and Doughnuts Unit 15: Cake Formulas and Mixing Methods   SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES Unit 16: Icing, Frostings & Glazes Unit 17: Chocolate   SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES Unit 18: Cake Assembling and Decorating Unit 19: Specialty Cakes & Tortes Unit 20: Pastries & Desserts   SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING Unit 21: Certification, Professional Organizations, Baker's Interviews   APPENDIX I: Helpful Conversion Charts APPENDIX II:             Pan Care APPENDIX III:           U.S. Baking and Pastry Arts Educational Programs APPENDIX IV:           Resources APPENDIX V:            Egg Tips APPENDIX VI:           Mold Prevention Tips APPENDIX VII:          The Workbench: Baking Applications APPENDIX IX:           Basic Mixing Methods APPENDIX X:            Top 10 Servsafe® Food Safety Tips APPENDIX XI:           Changing Yields Worksheet