Study Guide for On Baking (Update) A Textbook of Baking and Pastry Fundamentals

This is the Study Guide for On Baking (Update).

Help readers understand the how and why of successful baking

On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work—including chocolate work—are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.

Chapter 1 PROFESSIONALISM 1

Chapter 2 TOOLS AND EQUIPMENT FOR THE BAKESHOP 9

Chapter 3 PRINCIPLES OF BAKING 23

Chapter 4 BAKESHOP INGREDIENTS 31

Chapter 5 MISE EN PLACE 47

Chapter 6 QUICK BREADS 59

Chapter 7 ARTISAN AND YEAST BREADS 67

Chapter 8 ENRICHED YEAST BREADS 79

Chapter 9 LAMINATED DOUGHS 87

Chapter 10 COOKIES AND BROWNIES 95

Chapter 11 PIES AND TARTS 103

Chapter 12 PASTRY AND DESSERT COMPONENTS 113

Chapter 13 CAKES AND ICINGS 121

Chapter 14 CUSTARDS, CREAMS AND SAUCES 133

Chapter 15 ICE CREAM AND FROZEN DESSERTS 143

Chapter 16 HEALTHFUL AND SPECIAL-NEEDS BAKING 151

Chapter 17 TORTES AND SPECIALTY CAKES 159

Chapter 18 PETITS FOURS AND CONFECTIONS 165

Chapter 19 RESTAURANT AND PLATED DESSERTS 171

Chapter 20 CHOCOLATE AND SUGAR WORK 177

Answer Key 187

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