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| Mise en Place | |
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| Introduction | |
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| Organizational Skills Needed for Baking | |
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| How to Measure the Ingredients in This Book | |
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| The Correct Tools of Measurement | |
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| How to Use a Baker's Scale | |
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| How to Use a Digital Scale | |
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| Baker's Percentages | |
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| Baking Tools and Equipment Defined | |
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| Helpful Hints in Using This Text | |
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| Procedure to Make Parchment Cake Pan Liners for Round Cake Pans | |
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| How to Line Sheet Pans with Parchment Paper | |
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| Proper Preparation of Cake Pans before Baking | |
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| Preparing Muffin Tins | |
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| Forming a Parchment Cone | |
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| Sifting Dry Ingredients | |
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| Storing Baked Goods | |
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| Properly Wrapping Baked Goods to Be Frozen | |
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| Ingredients | |
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| Introduction | |
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| Wheat Flour | |
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| Sugar | |
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| Eggs | |
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| Starches | |
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| Gelatins | |
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| Fats | |
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| Fats in Solid Form | |
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| Liquid Fats | |
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| Storage of Fats | |
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| Dairy Products | |
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| Spices | |
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| Processed Flavorings | |
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| Seeds | |
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| Salt | |
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| Peanut Butter | |
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| Nuts | |
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| Products Derived from Nuts | |
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| Coconut | |
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| Toasting Coconut and Nuts | |
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| Fruits | |
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| Wheat Flour: The Essential Grain (and Other Flours) | |
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| Introduction | |
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| Flour Defined | |
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| Composition of a Wheat Kernel | |
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| Types of Wheat | |
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| The Milling Process | |
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| Different Varieties of Wheat Flour | |
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| Grains and Flours Other Than Wheat | |
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| The Ancient Art of Stone Milling | |
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| Getting Flour Ready for Baking: Flour Treatments | |
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| Components of Flour Important to the Baker | |
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| Defining Gluten and Its Role in Baking | |
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| The Importance of Gluten | |
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| Controlling Gluten | |
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| Deciding Which Flour Is Best | |
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| Storage of Flours | |
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| The Science of Mixing | |
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| Introduction | |
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| Four Mixing Factors That Affect Baked Goods | |
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| Gluten Revisited | |
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| Fats and Their Role in Mixing | |
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| The Correct Tools for Mixing | |
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| Five of the Most Common Mixing Terms | |
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| Properly Folding In Ingredients | |
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| Thickeners and Stabilizers | |
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| Introduction | |
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| Starches Defined | |
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| The Three Stages of Gelatinization | |
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| Several Factors That Affect Gelatinization | |
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| Interesting Facts about Starches | |
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| Gelatin Defined | |
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| How Gelatin Forms a Gel | |
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| How to Use Gelatin | |
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| Other Gelatin-Like Thickeners and Stabilizers | |
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| Factors and Ingredients That Interfere with Gelatinization | |
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| Eggs as Thickeners | |
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| Introduction | |
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| Composition of an Egg | |
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| Egg Products Other Than Fresh Shell Eggs | |
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| Storage of Egg Products | |
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| Proper Sanitation | |
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| Eggs as Thickeners | |
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| Custards Defined | |
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| Coagulation of Proteins | |
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| Ways to Prevent Curdling of Custards | |
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| Steps to Prepare a Stirred Custard | |
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| Steps to Prepare a Baked Custard | |
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| Problems to Avoid with Custards | |
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| Eggs as Leaveners and Meringues | |
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| Introduction | |
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| Egg Foams Defined | |
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| Three Types of Meringues | |
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| Helpful Hints to Get the Fluffiest Meringues | |
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| Using a Stainless Steel versus a Copper Bowl to Prepare Meringues | |
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| Separating Eggs | |
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| One Method to Separate Eggs | |
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| Substituting Pasteurized Egg Whites | |
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| How to Prepare a Safe Meringue Using Fresh Shell Eggs | |
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| The Trouble with Underbeaten and Overbeaten Egg Whites | |
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| Defining Key Terms | |
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| Incorporating Egg Foams into Other Ingredients | |
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| Defining Souffles | |
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| Working with Yeast in Straight Doughts | |
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| Introduction | |
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| Defining Yeast | |
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| Yeast and Fermentation | |
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| The Correct Temperature to Ferment Yeast Doughs | |
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| How Gluten Traps Carbon Dioxide Gas | |
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| Developing Flavor in Yeast Breads | |
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| How the Amount of Water in a Yeast Dough Can Affect Hole Structure | |
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| Ingredients That Negatively Affect Yeast Breads | |
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| The 12 Steps of Yeast Dough Production | |
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| Two Basic Types of Yeast Doughs | |
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| Preferment | |
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| Introduction | |
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| Two Categories of Preferments | |
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| Yeast and Bacteria Living Together | |
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| Reliability and Hardiness of Starters | |
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| Developing Flavor in Sourdough Breads | |
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| Laminated Doughs | |
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| Introduction | |
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| Laminated Doughs Defined | |
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| Solid Fats and Plasticity | |
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| Preparing a Base Dough | |
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| Enclosing Fat Inside the Dough | |
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| Folding and Layering | |
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| How Laminated Doughs Puff Up and Rise | |
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| Choosing a Flour for the Base Dough | |
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| Dimensions of the Base Dough | |
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| Tips for Successful Laminated Pastries | |
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| Freezing Laminated Doughs | |
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| Working with Fats in Pies and Tarts | |
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| Introduction | |
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| The Difference between Tenderness and Flakiness in a Pastry Crust | |
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| Choosing the Right Fat | |
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| Three Different Types of Pastry Doughs | |
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| Six Ways to Ensure a Tender, Flaky Pastry Crust | |
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| Blind Baking | |
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| Helpful Tips to Roll Out a Pastry Crust | |
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| Preventing a Soggy Bottom Crust | |
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| Using Chemical and Steam Leaveners | |
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| Introduction | |
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| Chemical Leaveners | |
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| The Important Role of Air in Leavening | |
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| Steam Leavening | |
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| Two Methods to Bake Eclair Paste | |
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| Quick Bread Mixing Methods | |
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| Introduction | |
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| Differences between Yeast Breads and Quick Breads | |
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| Different Mixing Methods | |
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| Preparation of Muffin Pans | |
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| Cake Mixing Methods | |
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| Introduction | |
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| Two Categories of Cakes | |
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| Cake Batters as Emulsions | |
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| Mixing Methods for Cakes High in Fat | |
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| Knowing Which Fat to Use in High-Fat Cakes | |
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| Mixing Methods for Cakes Low in Fat | |
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| How to Tell When a Cake Is Done | |
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| Frostings | |
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| Introduction | |
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| Frosting Defined | |
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| Four Reasons to Use Frostings | |
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| The Seven Categories of Frostings | |
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| Pairing the Cake with the Appropriate Frosting | |
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| Basic Tools to Properly Frost a Cake | |
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| How to Frost a Layer Cake | |
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| Cookies | |
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| Introduction | |
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| Categories of Cookies | |
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| Three Basic Cookie Mixing Methods | |
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| Understanding the Characteristics of Cookies and How to Manipulate Them | |
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| Tips for Making Successful Cookies | |
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| Building Blocks with Sugar | |
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| Introduction | |
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| Three Basic Steps in Preparing Sugar Syrups for Desserts and Confections | |
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| Two Ways to Determine When a Sugar Syrup Is Done | |
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| Understanding the Process of Crystallization | |
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| Ways to Control Crystallization | |
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| Two Methods to Prepare Caramel | |
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| Where Caramel Gets Its Flavor | |
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| Using Caution When Working with Sugar | |
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| Tips for Preparing Sugar Syrups | |
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| Storage of Confections Made from Caramel | |
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| Frozen Desserts | |
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| Introduction | |
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| The Importance of Good Sanitation When Preparing Frozen Desserts | |
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| Two Categories of Frozen Desserts | |
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| Churn-Frozen Desserts | |
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| Why Churning Is So Important | |
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| Between Churn-Frozen and Still-Frozen | |
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| Still-Frozen Desserts | |
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| Factors That Contribute to Texture | |
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| Summing Up Texture with Mouthfeel | |
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| Building Flavors in Frozen Desserts | |
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| The Power of Sugar and Salt in Preparing Frozen Desserts | |
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| Tips for Preparing Successful Frozen Desserts | |
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| Chocolate | |
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| Introduction | |
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| The Origins of Chocolate | |
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| Cocoa Butter and Mouthfeel | |
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| The Most Common Types of Chocolate | |
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| Water and Chocolate | |
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| Properly Melting Chocolate | |
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| The Fat Crystals in Cocoa Butter | |
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| Why Chocolate Is Tempered | |
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| Determining When Tempering Is Necessary | |
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| Tempering | |
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| Two Methods of Tempering | |
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| Determining When the Chocolate Is Tempered | |
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| Commercial Tempering Machines | |
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| What to Do With Tempered Chocolate | |
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| Blooming | |
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| Ganache | |
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| Dense versus Light Truffle Centers | |
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| Molding Chocolate | |
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| Dessert Sauces and Plating | |
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| Introduction | |
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| The Purpose of Dessert Sauces | |
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| Types of Dessert Sauces | |
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| Painting a Plate with Sauces | |
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| How to Layer Different Sauces on One Plate | |
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| Tips to Follow When Painting Plates with Sauces | |
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| Garnishes: Adding Depth and Dimension to a Dessert Plate | |
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| Healthy Baking | |
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| Introduction | |
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| How to Modify Ingredients Containing Refined Grains with healthier Alternatives to Enrich Baked Goods | |
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| Fats-Why They Are Necessary | |
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| Substituting Healthier Fats for Less Healthy Fats | |
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| Some Healthier Fat Substitutions | |
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| Replacing Sugar with Sugar Substitutes | |
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| Easy Substitutions | |
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| How to Modify a Recipe's Ingredients with Healthier Alternatives | |
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| Antioxidants and Health | |
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| The Health Benefits of Chocolate | |
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| Troubleshooting | |
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| Introduction | |
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| What Can Go Wrong? | |
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| Custards | |
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| Yeast Breads | |
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| Pies and Tarts | |
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| Quick Breads | |
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| Cakes | |
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| Frostings | |
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| Cookies | |
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| Working with Sugar | |
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| Frozen Desserts | |
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| Chocolate | |
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| Appendices | |
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| Glossary | |
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| References | |
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| Recipe Index | |
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| Subject Index | |
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| Recipe Calculator Cd-Rom Overview | |