WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America.

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundationhttps://www.jamesbeard.org/blog/member-spotlight-wayne-gisslen"Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

• Recipe Contents xiiiPreface xxi1 The Baking Profession 3Baking: Historical Background 4Baking and Pastry Careers 102 Basic Professional Skills: Bakeshop Math and Food Safety 15Using Formulas 16Measurement 19Using Baker’s Percentages 23Cost Calculations 28Food Safety and Sanitation 303 Baking and Pastry Equipment 41Large Equipment 42Pans, Containers, and Molds 46Hand Tools and Miscellaneous Equipment 494 Ingredients 55Wheat Flour 56Other Flours, Meals, and Starches 63Sugars 67Fats 71Milk and Milk Products 75Eggs 79Leavening Agents 82Gelling Agents 86Fruits and Nuts 88Chocolate and Cocoa 90Salt, Spices, and Flavorings 945 Basic Baking Principles 99Mixing and Gluten Development 100The Baking Process 104After Baking 1066 Understanding Yeast Doughs 109Yeast Product Types 110The 12 Steps of Yeast Dough Production 111Standards of Quality for Yeast Goods 1207 Lean Yeast Doughs: Straight Doughs 123Mixing Methods and Mix Techniques 124Controlling Fermentation 129Producing Handcrafted Breads 131Makeup Techniques 1478 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163Sponges and Other Yeast Pre-Ferments 164Sourdough Starters 167Dough Temperatures and Fermentation 171From Fermentation to Baking 1719 Rich Yeast Doughs 191Sweet Dough and Rich Dough Formulas 192Laminated Dough Formulas 198Makeup of Rich-Dough Products 20310 Quick Breads 221Muffin Mixing and Production Methods 222Biscuit Mixing and Production Methods 224Formulas 22611 Doughnuts, Fritters, Pancakes, and Waffles 239Doughnuts and Other Fried Pastries 240Pancakes and Waffles 25212 Basic Syrups, Creams, and Sauces 261Sugar Cooking 262Basic Foams: Whipped Cream and Meringues 265Custard Sauces 270Dessert Sauces and Chocolate Creams 27713 Pies 293Pie Doughs 294Assembly and Baking 298Fillings 302Standards of Quality for Pies 32214 Pastry Basics 325Pâte Brisée and Short Pastries 326Puff Pastry 329Éclair Paste 344Strudel and Phyllo 350Baked Meringues 35615 Tarts and Special Pastries 365Tarts and Tartlets 366Special Pastries 37516 Cake Mixing and Baking 389Principles of Cake Mixing 390Mixing High-Fat or Shortened Cakes 392Mixing Egg-Foam Cakes 396Cake Formula Balance 401Scaling, Panning, and Baking 402Standards of Quality for Cakes 405Altitude Adjustments 40717 Assembling and Decorating Cakes 431Preparing Icings 432Assembling and Icing Simple Cakes 446Basic Decorating Techniques 450Planning and Assembling Specialty Cakes 458Procedures for Specialty Cakes 46618 Cookies 491Cookie Characteristics and Their Causes 492Mixing Methods 493Types and Makeup Methods 495Panning, Baking, and Cooling 498Standards of Quality for Cookies 49919 Custards, Puddings, Mousses, and Soufflés 527Range-Top Custards and Puddings 528Baked Custards and Puddings and Steamed Desserts 531Bavarians, Mousses, and Charlottes 541Dessert Soufflés 56320 Frozen Desserts 567Identifying Quality Ice Cream and Sorbet Desserts 568Preparing Ice Creams and Sorbets 571Preparing Still-Frozen Desserts 58021 Fruit Desserts 589Handling Fresh Fruits 590Preparing Fruit Desserts 59822 Dessert Presentation 619Overview of Dessert Plating 620Practical Plating Guidelines 62223 Chocolate 647Production and Tempering of Chocolate 648Molding Chocolate 652Chocolate Decorations 653Chocolate Truffles and Confections 66024 Marzipan, Pastillage, and Nougatine 669Marzipan 670Pastillage 674Nougatine 67825 Sugar Techniques 683Boiling Syrups for Sugar Work 684Spun Sugar, Caramel Decorations, and Poured Sugar 685Pulled Sugar and Blown Sugar 691Boiled Sugar Confections 69826 Baking for Special Diets 705Nutritional Concerns 706Food Allergies and Intolerances 710Modifying Formulas for Special Needs 713Appendix 1 Large-Quantity Measurements A-1Appendix 2 Metric Conversion Factors A-26Appendix 3 Decimal Equivalents of Common Fractions A-27Appendix 4 Approximate Volume Equivalents of Dry Foods A-28Appendix 5 Temperature Calculations for Yeast Doughs A-29Appendix 6 Egg Safety A-31Glossary G-1Bibliography B-1Recipe Index I-1Subject Index I-11

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America.

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundationhttps://www.jamesbeard.org/blog/member-spotlight-wayne-gisslen"Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

• Recipe Contents xiiiPreface xxi1 The Baking Profession 3Baking: Historical Background 4Baking and Pastry Careers 102 Basic Professional Skills: Bakeshop Math and Food Safety 15Using Formulas 16Measurement 19Using Baker’s Percentages 23Cost Calculations 28Food Safety and Sanitation 303 Baking and Pastry Equipment 41Large Equipment 42Pans, Containers, and Molds 46Hand Tools and Miscellaneous Equipment 494 Ingredients 55Wheat Flour 56Other Flours, Meals, and Starches 63Sugars 67Fats 71Milk and Milk Products 75Eggs 79Leavening Agents 82Gelling Agents 86Fruits and Nuts 88Chocolate and Cocoa 90Salt, Spices, and Flavorings 945 Basic Baking Principles 99Mixing and Gluten Development 100The Baking Process 104After Baking 1066 Understanding Yeast Doughs 109Yeast Product Types 110The 12 Steps of Yeast Dough Production 111Standards of Quality for Yeast Goods 1207 Lean Yeast Doughs: Straight Doughs 123Mixing Methods and Mix Techniques 124Controlling Fermentation 129Producing Handcrafted Breads 131Makeup Techniques 1478 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163Sponges and Other Yeast Pre-Ferments 164Sourdough Starters 167Dough Temperatures and Fermentation 171From Fermentation to Baking 1719 Rich Yeast Doughs 191Sweet Dough and Rich Dough Formulas 192Laminated Dough Formulas 198Makeup of Rich-Dough Products 20310 Quick Breads 221Muffin Mixing and Production Methods 222Biscuit Mixing and Production Methods 224Formulas 22611 Doughnuts, Fritters, Pancakes, and Waffles 239Doughnuts and Other Fried Pastries 240Pancakes and Waffles 25212 Basic Syrups, Creams, and Sauces 261Sugar Cooking 262Basic Foams: Whipped Cream and Meringues 265Custard Sauces 270Dessert Sauces and Chocolate Creams 27713 Pies 293Pie Doughs 294Assembly and Baking 298Fillings 302Standards of Quality for Pies 32214 Pastry Basics 325Pâte Brisée and Short Pastries 326Puff Pastry 329Éclair Paste 344Strudel and Phyllo 350Baked Meringues 35615 Tarts and Special Pastries 365Tarts and Tartlets 366Special Pastries 37516 Cake Mixing and Baking 389Principles of Cake Mixing 390Mixing High-Fat or Shortened Cakes 392Mixing Egg-Foam Cakes 396Cake Formula Balance 401Scaling, Panning, and Baking 402Standards of Quality for Cakes 405Altitude Adjustments 40717 Assembling and Decorating Cakes 431Preparing Icings 432Assembling and Icing Simple Cakes 446Basic Decorating Techniques 450Planning and Assembling Specialty Cakes 458Procedures for Specialty Cakes 46618 Cookies 491Cookie Characteristics and Their Causes 492Mixing Methods 493Types and Makeup Methods 495Panning, Baking, and Cooling 498Standards of Quality for Cookies 49919 Custards, Puddings, Mousses, and Soufflés 527Range-Top Custards and Puddings 528Baked Custards and Puddings and Steamed Desserts 531Bavarians, Mousses, and Charlottes 541Dessert Soufflés 56320 Frozen Desserts 567Identifying Quality Ice Cream and Sorbet Desserts 568Preparing Ice Creams and Sorbets 571Preparing Still-Frozen Desserts 58021 Fruit Desserts 589Handling Fresh Fruits 590Preparing Fruit Desserts 59822 Dessert Presentation 619Overview of Dessert Plating 620Practical Plating Guidelines 62223 Chocolate 647Production and Tempering of Chocolate 648Molding Chocolate 652Chocolate Decorations 653Chocolate Truffles and Confections 66024 Marzipan, Pastillage, and Nougatine 669Marzipan 670Pastillage 674Nougatine 67825 Sugar Techniques 683Boiling Syrups for Sugar Work 684Spun Sugar, Caramel Decorations, and Poured Sugar 685Pulled Sugar and Blown Sugar 691Boiled Sugar Confections 69826 Baking for Special Diets 705Nutritional Concerns 706Food Allergies and Intolerances 710Modifying Formulas for Special Needs 713Appendix 1 Large-Quantity Measurements A-1Appendix 2 Metric Conversion Factors A-26Appendix 3 Decimal Equivalents of Common Fractions A-27Appendix 4 Approximate Volume Equivalents of Dry Foods A-28Appendix 5 Temperature Calculations for Yeast Doughs A-29Appendix 6 Egg Safety A-31Glossary G-1Bibliography B-1Recipe Index I-1Subject Index I-11

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, Essentials of Professional Cooking, and Professional Baking. He is a graduate of the Culinary Institute of America.

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundationhttps://www.jamesbeard.org/blog/member-spotlight-wayne-gisslen"Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

• Recipe Contents xiiiPreface xxi1 The Baking Profession 3Baking: Historical Background 4Baking and Pastry Careers 102 Basic Professional Skills: Bakeshop Math and Food Safety 15Using Formulas 16Measurement 19Using Baker’s Percentages 23Cost Calculations 28Food Safety and Sanitation 303 Baking and Pastry Equipment 41Large Equipment 42Pans, Containers, and Molds 46Hand Tools and Miscellaneous Equipment 494 Ingredients 55Wheat Flour 56Other Flours, Meals, and Starches 63Sugars 67Fats 71Milk and Milk Products 75Eggs 79Leavening Agents 82Gelling Agents 86Fruits and Nuts 88Chocolate and Cocoa 90Salt, Spices, and Flavorings 945 Basic Baking Principles 99Mixing and Gluten Development 100The Baking Process 104After Baking 1066 Understanding Yeast Doughs 109Yeast Product Types 110The 12 Steps of Yeast Dough Production 111Standards of Quality for Yeast Goods 1207 Lean Yeast Doughs: Straight Doughs 123Mixing Methods and Mix Techniques 124Controlling Fermentation 129Producing Handcrafted Breads 131Makeup Techniques 1478 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163Sponges and Other Yeast Pre-Ferments 164Sourdough Starters 167Dough Temperatures and Fermentation 171From Fermentation to Baking 1719 Rich Yeast Doughs 191Sweet Dough and Rich Dough Formulas 192Laminated Dough Formulas 198Makeup of Rich-Dough Products 20310 Quick Breads 221Muffin Mixing and Production Methods 222Biscuit Mixing and Production Methods 224Formulas 22611 Doughnuts, Fritters, Pancakes, and Waffles 239Doughnuts and Other Fried Pastries 240Pancakes and Waffles 25212 Basic Syrups, Creams, and Sauces 261Sugar Cooking 262Basic Foams: Whipped Cream and Meringues 265Custard Sauces 270Dessert Sauces and Chocolate Creams 27713 Pies 293Pie Doughs 294Assembly and Baking 298Fillings 302Standards of Quality for Pies 32214 Pastry Basics 325Pâte Brisée and Short Pastries 326Puff Pastry 329Éclair Paste 344Strudel and Phyllo 350Baked Meringues 35615 Tarts and Special Pastries 365Tarts and Tartlets 366Special Pastries 37516 Cake Mixing and Baking 389Principles of Cake Mixing 390Mixing High-Fat or Shortened Cakes 392Mixing Egg-Foam Cakes 396Cake Formula Balance 401Scaling, Panning, and Baking 402Standards of Quality for Cakes 405Altitude Adjustments 40717 Assembling and Decorating Cakes 431Preparing Icings 432Assembling and Icing Simple Cakes 446Basic Decorating Techniques 450Planning and Assembling Specialty Cakes 458Procedures for Specialty Cakes 46618 Cookies 491Cookie Characteristics and Their Causes 492Mixing Methods 493Types and Makeup Methods 495Panning, Baking, and Cooling 498Standards of Quality for Cookies 49919 Custards, Puddings, Mousses, and Soufflés 527Range-Top Custards and Puddings 528Baked Custards and Puddings and Steamed Desserts 531Bavarians, Mousses, and Charlottes 541Dessert Soufflés 56320 Frozen Desserts 567Identifying Quality Ice Cream and Sorbet Desserts 568Preparing Ice Creams and Sorbets 571Preparing Still-Frozen Desserts 58021 Fruit Desserts 589Handling Fresh Fruits 590Preparing Fruit Desserts 59822 Dessert Presentation 619Overview of Dessert Plating 620Practical Plating Guidelines 62223 Chocolate 647Production and Tempering of Chocolate 648Molding Chocolate 652Chocolate Decorations 653Chocolate Truffles and Confections 66024 Marzipan, Pastillage, and Nougatine 669Marzipan 670Pastillage 674Nougatine 67825 Sugar Techniques 683Boiling Syrups for Sugar Work 684Spun Sugar, Caramel Decorations, and Poured Sugar 685Pulled Sugar and Blown Sugar 691Boiled Sugar Confections 69826 Baking for Special Diets 705Nutritional Concerns 706Food Allergies and Intolerances 710Modifying Formulas for Special Needs 713Appendix 1 Large-Quantity Measurements A-1Appendix 2 Metric Conversion Factors A-26Appendix 3 Decimal Equivalents of Common Fractions A-27Appendix 4 Approximate Volume Equivalents of Dry Foods A-28Appendix 5 Temperature Calculations for Yeast Doughs A-29Appendix 6 Egg Safety A-31Glossary G-1Bibliography B-1Recipe Index I-1Subject Index I-11