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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