Index

Page numbers in italics indicate Amylopectin, 65 (s), 116 –117, 205 Basket-weave rolling pins, 44 recipe illustrations Amylose, 65 Dough, 117 Bâtard Anaerobic bacteria, 73 Dough with Sponge, 203 shaping, 111 A Angel Food , 267 Baguette, 154–155, 163 Sourdough Access, disabled, 85 cooling, 239 scoring, 113 Apple and , 174 Acetate sheets, 48 mixing method, 242–243 Bain-marie (hot water bath), 353 Multigrain, 176–177 Acidity, 61, 73, 74 pans for, 238 Baker’s cheese, 15 Multigrain Rye, 180–181 Active dry yeast, 20, 106 Anise, 22 Bakers’ percentages, 96–97 Rye, Rustic, 181 Adulterated food, 72 , , 323 Baker’s scale, 36 with Rye Flour, 175–176 Aerobic bacteria, 73 Cookies, 326 Bakeware, 48–50 White Wheat, 173 Agar-agar, 13, 66, 70 Ice , Star Anise (variation), Baking, Savory. See Savory Baking Whole Wheat, 172 Airbrush, 48 479 and Whole Wheat Lean Dough, 118 Alcohol abuse, and kitchen safety, seeds, 25 Baking formula. See Formula Batch freezer, 54 86 Springerle, 322 Baking mats, flexible silicone, 50 Bâtonnet vegetable cut, 690 Alkalinity, 61, 73 Anniversary Cake, 870–871 Baking pans, 48–50 Batters. See also Crêpes All-purpose flour, 9, 212 Apple(s) for bread making, 44 dried fruit in, 243 Allspice, 22 , 450 Baking and pastry professionals. See hydration of, 57 Almond(s), 23 Butter, Cumin, 451 also Management mixing methods. See Mixing Apricot Pillows, 635–636 , Clear, 454 career opportunities for, 2 methods, batters Bear Claws, 626 Charlottes, Warm, 552 certification of, 3 Pâte à Choux, 216–217, 228 Biscotti, Anise, 323 , Harvest, 605, 610 character traits of, 6 (variation), 228 Biscotti, Chocolate, 324 Cobblers, and Dried Fig, Spiced, 547 education of, 3 Baumé scale, 470 Russe, 300 , Braided, 630 historical background, 2 Bavarian Cheese Mousse, 388 Bombe, Frozen (variation), 502 Crêpes with Cranberries, Caramel networking, 4 Bavarian Cream, 359, 393 Cake, 584 Sauce, and Ice Cream, 735 organizations of, 911 Royale, 566, 579 , 283 Crêpes Normandy, 621 periodicals for, 910–911 Charlotte Russe, 567 Chocolate , 576 Crisp, 549 reading list for, 908–909 Chocolate (variation), 393 (variation), 625 Filling, 520, 549, 550 Baking powder, 20, 60, 61 Lemon (variation), 393 , 296–297 Financiers, Almond, 290–291 Baking science Peanut Butter S’Mores Cake, 599 Dough, 226 Fritters, 554 emulsions, 68–69 Raspberry (variation), 393 Dragées, 793 Galettes, 641 gluten-free baking, 70 Torte, 565, 571 , Apple, 290–291 in Honey Cardamom Sauce, 457 information sources on, 909 Torte, Strawberry Yogurt, 598 Financier, Apple, with Date in Morning Glory Muffins, 249, 617 leaveners, 59–62 Wine (variation), 393 Dressing, 748, 749 Pie, 519, 520 liquefiers, 56–59 Yogurt, 394 Florentine Squares, 313 Poached, 290 low-calorie and low-fat Beakers, 37 Ice Cream (variation), 479 Poached, Compote, 447 substitutions, 69 Beam balance scale, 36 , 328 Sorbet, Granny Smith, 492, 492 shortening agents, 58 Bean flours, 70 Marjolaine, 262 Sorbet, Sangria, 495 stabilizers, 56 Bear Claws, 612, 626 in , 833 Sourdough, and Walnut, 174 sweeteners, 62–64 Beer Bread Dough, 130 Marzipan, Pistachio, 810 , 550, 551 tempering chocolate, 69 Belgian Apple Cider Bread, 131–132 Marzipan, Walnut, 811 Tart, Almond, 540 thickeners, 66–68 Rice Tart, 542 Montélimar, 816–817, 819 Tart, , 538 vegan baking, 70 Bench knife, 43 Phyllo Dough Décor, 350 Tart, , 530 Baking soda, 20, 60–61 Bench rest, 110 Pithivier, 583 Tarte Tatin, 528 , 342 Berliners, 146 Polenta Cake, 261 varieties of, 26–27 Banana, 33, 67 Berry(ies). See also specific berries Rochers, 794 Apple Cider Bread, 254 Cobbler, Three-Berry, 548 Spanish Vanilla Cake, 282 Bourbon Sauce, 449 Cream Pie (variation), 526 Summer , 669 Spritz Cookies, 314, 324 Bread, Belgian, 131–132 Cremeux, 365 varieties of, 28–29 , Christmas, 185, 194–195 Paste, 131 Ice Cream (variation), 481 Beta crystals, in chocolate, 69 Tart, Apple, 540 Apple corer, 40 Passion Fruit Broth, 463 Beurre Blanc, Pineapple Honey, 459 Tart, and Pine Nut, 536 Apricot(s), 31 Passion Fruit Broth, Pear and Thai Bialys, 204–210, 205 in Tremors, 809 Clafoutis Tart, 545 Jewels with, 758, 759 Bieber Spice, 902 , Nougatine, 347 Dried, in Knackerli, 794 Peanut Chocolate Dome, 736, 737 Biga, 149 Almond Paste Glaze, 426 Sorbet, 493 Ciabatta with, 167–168 Filling, 894 Pillows,COPYRIGHTED 635–636 Syrup, MATERIAL 438 Focaccia with, 163, 168–169 Filling, Cassis, 894 , 792 Tuiles, 346 Lean Dough with, 162–163, 163 Cake, 330 Sorbet (variation), 491 Bands, chocolate, 831 Naan with, 199 Frangipane for Filling, 895 Armagnac Vanilla Ice Cream, 480 Bannetons, 44 Rosemary Bread with, 166–167 Havana Cake, 280–281 with Almond Apple Financier with Banquets, plated at, 734 Semolina Dough with, 161–162 Filling, 895 Date Dressing, 748, 749 Bar Cookies Whole Wheat, in Roasted Potato Leaf Croquant, 800–801 Arrowroot, 14, 66, 70 basic steps, 303 Bread, 164–165 Macaroons, 328 Ash content of flour, 9 Brownies, Cake, 334 Biological contaminants, 72 Marzipan for Modeling and Cake Asian pears, 27 Florentine Squares, 313 Biscotti Covering, 852–853 Aspic Gelée, 892 Pecan Diamonds, 311 Almond Anise, 323 Nuss Bonbon, 806 As-purchased cost per unit (APC), 94 Barding roasted foods, 697 Chocolate, 324 Pistachio Sponge, 278 As-purchased quantity (APQ), 95 Barley, 70 Biscuit, Décor, 349 Short Dough, 226 Australian-style , 862 Barquettes, Smoked Salmon Biscuit Russe, 300 Spanish Vanilla Cake, 282 Autolyse, 108, 150–151 Mousse, 722 , Buttermilk, 252 Spritz Cookies, Almond, 314, 324 Avocado and Crabmeat , Bartlett pears, 27 Bitter oranges, 29 Stollen, Christmas, 194–195 724 Basil, 21 Bittersweet Chocolate, 19 Amaretto Soufflé (variation), 400 Lemon Rasperry Cake, 606, 607, Orange Tartlets, 644 American Culinary Federation B 610 Black Bean , 728–729 (ACF), 3 , Chocolate and Pecan, 100, Pesto, 893 Blackberries, 28 Americans with Disabilities Act of 189–190, 614 purée, 366 Black Currant Sorbet, 493 1990, 85 Bacteria, 73–74 Baskets, Cherry Cheese, 612, 629 Black Forest Cake, 570, 571

918 BAKING AND PASTRY Black Friar plums, 32 Bread making. See also Yeast Dough; Butter. See also Fruit Butter Chocolate Black peppercorns, 22 Yeast Bread(s) Beurre Blanc, Pineapple Honey, 459 Almond, 283 Blackstrap molasses, 12 autolyse step in, 108, 150–151 and , 374, 375 Flourless, 269 Bleached flour, 9 , 117 Brown Rub, 461 High-Ratio, 265 Blender, 51 bakers’ percentages, 96, 97 Cinnamon Smear, 896 Marble Pound (variation), immersion, 51–52 baking, 114 Hard Sauce, Lemon, 461 256, 257 Blending mixing method, 239–240 cooling loaves, 114 Hard Sauce, Orange, 460 Soufflé, 275 Blind baked pie and tart shells, 212, 515 crust color, 59 quality of, 16 Tiered, 884, 885 Blitz Puff Pastry, 220–221, 233 desired dough temperature as shortening agent, 58 XS, 270 Block method of chocolate (DDT), 97–98, 106–107 cooling, 238–239 tempering, 763 enriched dough, 97, 102, 108, coatings of, 406 Dacquoise, 295 Blood Orange(s), 29 114–115 for Décor, 850 Almond, 296–297 Sauce, 438–439 equipment and tools for, 43–44, flavorings for, 409 Coconut, 296 Sorbet (variation), 490 53, 112 French, 408–409, 419 Hazelnut, Soft, 297 Blow-dryer, 48 fermentation in, 60 German, 408, 419 , 298 Blown sugar pump, 48 bulk, 102, 107 Italian, 407 Devil’s Food, 266 Blown sugar strawberries, 836–837 direct, 102 Chocolate (variation), 418 Financiers, Almond Apple, 290–291 Blueberry(ies), 28 final (proofing), 112–113 Chocolate, Milk (variation), 418 Frangipane, 330 Cobbler, Three-Berry, 548 indirect, 106 Chocolate, White (variation), 418 Frangipane (individual), 682, 683 Compote, 448 intermediate (resting), 110 Coffee (variation) 418 Frangipane, Coconut, 329 Filling, 522, 523 fiber-enriched dough, 108 Hazelnut (variation), 418 frangipane for petits fours, 331 Muffins (variation), 615 flavorings and garnishes, 160, 168 Kirsch (variation), 418 , Christmas, 263 Pie, 519, 522 flavor and texture in, 102 Mocha (variation), 418 Ginger, 250 Pie with Fresh Berries, 523 folding dough, 108 piping Havana, 280–281 Blue Cheese gluten development in, 57, 103, 108 leaf, 823 High-Ratio Mousse, 722 leaveners in, 57, 59–62 rose, 823–824 Chocolate, 265 Tart, 711 liquefiers in, 57 shell border, 823, 868 White, 264 Bombe(s), Frozen, 474 mixing process, 102–105 Swiss Meringue, 408, 417 Yellow (variation), 264 Almond (variation), 502 overmixing, 104 Buttercream in and Lemon, 289 Chocolate, 502 pre-ferments, 148–149, See Almond Cake, 584 Lemon Buttermilk, 260 Chocolate Caramel, 664 also Biga; Poolish; Pâte Butterfly Cake, Mother’s Day, Marjolaine, 262 Chocolate Mousse, 665 Fermentée 874–875, 875 mixing methods. See Mixing Espresso and Vanilla, 508 preshaping dough, 108–110 Chocolate Marquise Torte, 587 methods, batters Fruit (variation), 502 proofing dough, 102 Congratulations Cake, 872, 873 pan preparation, 238 Lemon (variation), 502 retarding dough, 107 , 572 Polenta, 261 Lemon, with Macerated salt in, 60 Frangipane Triangle Slices, 659 Polenta, Almond (variation), 261 Raspberries, 667 scaling dough, 108 Gâteau Praliné, 592 Pound Liqueur (variation), 502 scoring dough, 113 Havana Torte, 576 Lemon (variation), 257 Maple (variation), 502 shaping dough, 102, 110 –111 Hazelnut Torte, 571, 573 Marble (variation), 256, 257 Peanut Butter (variation), 502 soakers, 151 Mocha Torte, 575 Old-Fashioned, 256–257, 258 Pistachio (variation), 502 with sourdough starter, 149–150 Opera Torte, 578, 579 Sour Cream , 257–258 Bombes, ChocolatePeanut Butter, 666 washes, 113 Slices, 661 Pumpkin, 273 Bonbon, Nuss, 806 yeast to flour ratio, 106 Raspberry Marzipan Slices, 662 Roulade, 273 Bosc pears, 27 and yeast type, 106 Wedding Cake, Heart-Shaped, Roulade, Chocolate, 275 Bouillon strainer, 43 Bread Pudding, 356 866, 866–867 Rum, 258, 259 Boule and Butter, 374, 375 Wedding Cake, White Magnolia, Savarin, 299 with a Cross (variation), 153 Cherry, Dried, and Orange 868–869, 869 storage of, 239 Durum Rosemary Dough, 119 (variation), 374 Zuger Kirsch Torte, 581 Vanilla, Spanish, 282 Lean Dough, 115 Chocolate (variation), 374 Butterfly Cake, Mother’s Day, 874, Cake(s), Assembled. See also Torte(s) Prosciutto and Provolone, 132 Pumpkin (variation), 375 875, 903 Almond, 584 Raisin Dough, 137 Breads, Quick. See Quick Bread(s) Butter , 767 basic steps, 556–557 shaping, 111, 115 Brie en Croûte, 700 Butter Ganache Confections, 789 Black Forest, 570, 571 Sourdough, Chocolate Cherry, Brigade system, 2 Pralines, Honey Passion Fruit, 790 Carrot, 604, 610 177–178 Brioche Buttermilk, 15 Chai Latte, , 601, 603 Sourdough, Durum, 178–179 Dough, Orange (variation), 186 Biscuits, 252 Charlotte Royale, 566, 579 Bourbon Sauce, 429 Loaf, 100, 185, 186 Ice Cream, 485 Charlotte Russe, 567 Cider, 449 Pain Perdu, 750, 751 Lemon Cake, 260 Cheesecake, Harvest Apple, Bow, fondant, 847–848, 883 in Summer Pudding, 669 in Muffins, Blueberry (variation), 615 605, 610 Box grater, 40 à Tête, 100, 138–139 in Muffins, Cranberry Orange, , 586 Boysenberries, 28 British-style wedding cakes, 862 249, 615 Chocolate Ruffle, 590, 591 Braided , 134–135, 185 British thermal units (Btu’s), 107 in Panna Cotta, 376 Coconut Pineapple Passion Fruit, Braided Coffee Cake, 630 , Peanut, 780, 799 in Profiteroles, Crabmeat and 609–610, 610 Braised Pineapple, 896 Brix scale, 470 Avocado, 724 “Fig Newton,” 608, 610 Bran, 8, 108 Broccoli and Cheese Crescents Sherbet, 496 Florentine(s) Branchli (Branches), 808 (variation), 705 Butter Puff Pastry Dough, 231 Chocolate-Dipped (variation), Brandy. See also Calvados Broiling technique, 695 Sauce, 455 574 Almond Cake, 584 Broth, Banana Passion Fruit, 463 Confectioners’ Sugar-Dusted Apple Charlottes, Warm, 552 Pear and Thai Jewels with, 758, 759 C (variation), 574 Caramel Sauce, Espresso, 453 Brownies, Cake, 334 Cake(s). See also Cheesecake; Coffee Hazelnut, 574 Cognac Honey Sauce, 458 Browning reactions, 59, 63 Cake; Specialty Cakes; garnishes for, 557 Crêpes d’Amour, 622 Brown Sugar, 12 Sponge;Wedding Cake Gâteau Charlemagne, 593 Crêpes Suzette, 620 Butter Rub, 461 Angel Food, 267 Gâteau Praliné, 592 Raisin Sauce, 445 Brûlée Sugar Blend, 896 basic principals of, 238 Gâteau St. Honoré, 579, 582 Simple Syrup (variation), 900 Brunoise vegetable cut, 690 Biscuit Russe, 300 gelatin-based fillings in, 562 Snaps, 315 Bruschetta, Mushroom, 726–727 Carrot, 271 glazing, 563 Snaps, Sesame (variation), 315 Buckwheat, 11 Carrot, in Wedding Cake, Heart- icing process, 560, 561 Bran Muffins, 618 Buckwheat groats, 11 Shaped, 866 layer cakes, 562–563 Brazil nuts, 24 Bulk fermentation, 102, 107 Chiffon Lemon Raspberry-Basil, 606, Bread flour, 9, 108, 212, 216, 217 Lemon (variation), 287 607, 610 Breadings and coatings, for fried Lemon Buttermilk, 260 Lime (variation), 287 marzipan/rolled icing enrobed, 564 foods, 697, 698 Rum, 258, 259 mixing method, 248 Mochaccino, 602 Bread knives, 39 Buns, Hot Cross, 185, 201–202 Orange (variation), 287 molded, 558, 559 Burnt Orange Sauce, 442–443 Sponge, 287 Parisian Gâteau, 595 Sponge, Chocolate, 288 Peanut Butter S’Mores, 599, 601

INDEX 919 Cake(s), cont. Pithivier, 583 Dough, Whole-Grain, 182–183 Pumpkin (variation), 292 Soufflé, 275 Russian, 682, 683 in Morning Glory Muffins, 249, 617 Pumpkin, Mousse, 390 Tiered, 884, 885 Cake Brownies, 334 Casaba melons, 30 Walnut, 293 XS, 270 Cake comb, 46 Cashews, 24 Walnut, with Dried Cherry Sauce Chai Mousse (variation), 380 turntables, 46 Cassava, 14, 66 and Vanilla Bean Sherbet, Cheesecake, 291–292 Cake flour, 9, 212 Caviar, Potato Crêpes with Crème 745 Cheesecake, Marble (variation), Cake pans, 48 Fraîche and, 730 (variation), 292 292 Cake ring, 50, 558, 607 Celiac disease, 70 Cheesecloth, 43 Cheesecake, White Chocolate Calorie reduction, 69 Celsius/Fahrenheit conversion, 94, 907 Chef’s knives, 38 (variation), 292 Calvados Cereal grains, 11 Chemical contaminants, 72 Chunk Cookies, 308 Crêpes Normandy, 621 Certification, culinary, 3 Chemical leaveners, 20, 61–62 Chunk Cookies, Cherry (variation), Sabayon, 429, 430 Certified Baker (CB), 3 Cherry(ies), 31 308 Candied Citrus Peel Certified Bread Baker (CBB), 3 Black Forest Cake, 570, 571 Coffee Crispy Base, 349 in Hot Cross Buns, 201–202 Certified Executive Candied Cookie Dough, 336 Orange, 796 (CEPC), 3 Fruitcake, Christmas, 263 Cream Pie (variation), 526 in Panettone, 185, 190–191 Certified Journey Baker (CJB), 3 Plum Pudding, 378 Crème Brûlée, 362 in Plum Pudding, 378 Certified Master Baker (CMB), 3 Zuger Kirsch Torte, 581 Éclairs, 674–675 in Stollen, Christmas, 185, Certified Master Pastry Chef Cheese Baskets, 612, 629 extraction and processing of, 18 194–195 (CMPC), 3 Clafoutis, 546 Filling, 895 Candied Cranberry Compote, 446 Chai Dried fondant, 410 Candied Rose Petals, 896 Ice Cream (variation), 479 Bread Pudding, Orange and Glaze, Milk Chocolate, 423 . See also Confections Latte Cake, Milk Chocolate, 601, 603 (variation), 374 Glaze, Mirror, 428 Hard, 780, 801 Mousse, Chocolate (variation), 380 Chocolate Chunk Cookies Glaze, Ultra-Shiny, 424 thermometers, 37 Panna Cotta (variation), 376 (variation), 308 Ice Cream, 476, 477 Canola oil, 17 Challah Sauce, 445–446 Milk Chocolate (variation), 477 Cantaloupes, 30 Honey, 188–189 Sauce (reduction), 459 Swirl, 484 Caramel. See also Caramel Sauce Six-Braid (variation), 135, 185 Sauce, Walnut Cheesecake White Chocolate (variation), 477 Chocolate Bombes, 664 Three-Braid, 134 with Vanilla Bean Sherbet Icing, , Devil’s, 462 Chocolate Ganache, 423 Champagne and, 745 Ladyfingers (variation), 340 Crème Caramel, 368 Sabayon (variation), 429 Sourdough, Chocolate, Macadamia Nut Tart, 541 Crème Caramel with Grand Sauce, 460 177–178 Madeleines, 321 Marnier (variation), 368 Chantilly Cream in Tremors, 809 melting, 762 dragées, 775, 776 Cinnamon (variation), 420 Filling, 521 Meringue, 417 Filling, Soft, 455 Coffee (variation), 420 Granita, Sour Cherry, 500 Mousse, 375, 380 Filling II, Soft, 485 Charlotte(s) Half-Pockets, 628 Bombes, 665 Glaze, 426 Apple, Warm, 552 Pie, 521 Caramel, 386 Ice Cream, Swirl (variation), 484 Royale, 566, 579 Chestnut(s), 24 Caramel (molded), 684, 685 Macadamia Nut Torte, 600–601, 601 Russe, 567 Cake, 586 Chocolate Chai (variation), 380 Mousse, 385 Checkerboard Cookies, 336–338, 337 Chibouste Dark, 381 Mousse, Chocolate, 386 Cheddar Cheese, 16 Lemon Lime (variation), 398 in Glasses, White and Dark Mousse, Chocolate (molded), and Onion Rye Dough, 129, 133 Lemon Lime, Gratin of, 743 Chocolate, 670 684, 685 Wafers, 704 Passion Fruit, 398 Sabayon, 391 Orange Tart, 536–537 Cheese. See also Cream Cheese; Chicken Salad, Southwest, in Sabayon Torte, 568 Pecan Passions, 652 Mascarpone Profiteroles, 725 Torte, 589 Raspberry , 799–800 Baskets, Cherry, 612, 629 Chiffonade cut, 689, 690 White Chocolate (Pâte à Simple Syrup, 438 Brie en Croûte, 700 Chiffon Sponge, 287 Bombe), 382 Soft Caramels, 779, 797 Crescents, Ham and, 705 Chocolate, 288 Mudslide Cookies, 309 Caramel bars, 47 Croque Madame (variation), 727 Lemon (variation), 287 , 623, 624 Caramelized Croque Monsieur, 727 Lime (variation), 287 Parfait, 504 Onion Quiche, 703 Gougères, 723 mixing method, 248 Parfait, Hazelnut, 505 Pineapple with Ginger Rum Sauce Gougères, Herb Tomato Orange (variation), 287 Pâte à Choux (variation), 228 and Coconut Sorbet, 747 (variation), 723 Chives, 21 (variation), 529 Caramelized sugar Gougères, Miniature (variation), 723 Chocolate. See also (variation), 372 browning reaction, 59, 63 Monte Cristo (variation), 727 Confections; Chocolate Puff Pastry (variation), 231 dry method, 778 Mousse, Blue Cheese, 722 Décor; Ganache; Ganache Pyramids, Pistachio and, 678–679 wet method, 777 Pizza, Margherita, 717 Confections Rice Tart, Belgian, 542 Caramel Sauce Pizza, Wild Mushroom, 716 Babka, and Pecan, 100, 189–190, Roulade Slices, 658–659 Apple Crêpes with Cranberries, Pockets, 627 614 Rustle, 350 Ice Cream and, 735 Quiche Batter, in Havana Cake, 280–281 Sablés, Citrus White Chocolate, 318 basic steps, 414 Cheese, Three- (variation), 701 Bavarian Cream (variation), 393 Sauce, 432 Classic, 452–453 Lorraine (variation), 701 Biscotti, 324 basic steps, 413 Clear, 414 Spinach Feta, 701 Bombe, Frozen, 502 Caramel Fudge, Milk Apple, 454 Spinach and Goat Cheese, 702 Caramel, 664 Chocolate, 456 Orange (variation), 454 Rye Dough, Cheddar and Onion, Mousse, 665 Fudge, 431 Pear (variation), 454 129, 133 Peanut Butter, 666 Hot Fudge, 431 enriched, 414 , 718, 719 Bread Pudding (variation), 374 with Praline Parfait , Espresso, 453 Tart, 534 Brownies, Cake, 334 752, 753 Fudge, Milk Chocolate, 456 Tart, Blue Cheese, 711 Buttercream (variation), 418 Sherbet, 497 Caraway Seeds, 22, 25 Tartlets, Sun-Dried Tomato and Buttercream, Milk Chocolate Short Dough, 224–225 Rye Dough with, 126 Goat Cheese, 712 (variation), 418 Sorbet, 494 Cardamom, 22 types of, 15–16 Buttercream, White Chocolate Soufflé, 400 Ice Cream (variation), 479 Wafers, Cheddar, 704 (variation), 418 Soufflé, White Chocolate Sauce, Dates and Pistachios in Yeast Bread, Provolone and Cake(s) (variation), 400 Kataifi with Lemon Sorbet Prosciutto, 132 Almond, 283 Sourdough, Cherry, 177–178 and, 742 Yeast Dough, Cheddar and Onion Black Forest, 570, 571 storage of, 18 Sauce, Honey, 457 Rye, 133 Chai Latte, Milk Chocolate, Tartlets, Bittersweet Chocolate Career opportunities, 2 Cheesecake, 291–292 601, 603 Orange, 644 Carême, Marie-Antoine, 2 Apple, Harvest, 605, 610 Charlotte Russe, 567 Teardrops, 677, 684 Carrot(s) Chocolate (variation), 292 Flourless, 269 tempered. See Tempered Cake, 271 cooling, 239 High-Ratio, 265 chocolate Cake (assembled), 604, 610 Lemon (variation), 292 Marble Pound (variation), Torte(s) Cake, in Wedding Cake, Heart- Marble (variation), 292 256, 257 Almond, 576 Shaped, 866 Mascarpone, 294 Roulade, 275 Dacquoise, 588 New York, 738, 739 Ruffle, 590, 591 Marquise, 587

920 BAKING AND PASTRY Mousse, 589 Cinnamon, 22 Cognac Honey Sauce, 458 Brownies, Cake, 334 Sabayon, 568 Chantilly Cream (variation), 420 Colanders, 43 Checkerboard, 336–338, 337 Zebra, 580 Crème Brûlée (variation), 361 Cold foaming method, 244 Chocolate Chunk, 308 Tuiles, 345 Ganache, 422 Cold-holding equipment, 76 Chocolate Chunk, Cherry Tuiles, Honey (variation), 347 Ice Cream (variation), 475 Combination mixing method, 247–248 (variation), 308 types of, 19 Marshmallows (variation), 815 Combi ovens, 53 Coffee Crispy Base, 349 , 462 Panna Cotta (variation), 376 Combs, cake and decorating, 46 cooling, 302 White. See White Chocolate Sauce (variation), 429 Comice pears, 27 Florentine Squares, 313 Yogurt, Frozen, 488 Smear, 896–897 Common (French) Meringue, 405, 415 Hermit, 310 Chocolate Confections. See also Soufflé (variation), 400 Communication skills, 5 Kipferl, Vanilla, 314, 319 Ganache Confections; Sugar, 897 Compote, 413 Ladyfingers, 340 Tempered chocolate; Swirl, Raisin Bread with, 140 Apple, Poached, 447 Ladyfingers, Chocolate Truffles Citrus. See also Candied Citrus Peel; Blueberry, 448 (variation), 340 Branchli (Branches), 808 specific fruits Cranberry, Candied, 446 Langue du Chat Sandwiches, 341 Cups, Praline-Filled, 795 Granita, Red Wine and, 501, 501 Fig, 447 Linzer, 316–317, 332 décor for, 770, 771 Sablés, White Chocolate, 318 Compressed fresh yeast, 20, 106 Macaroons, Almond, 328 dipped, 769–770 Sauce, 436 Condensed milk, sweetened, 15 Macaroons, Coconut, 327, 332 equipment and tools for, 46–47 Cookies, 317 Confectioners’ rulers, 47 Macaroons, Coffee, 328–329 Fudge, 802–803, 805 suprêmes, cutting, 516 Confectioners’ sugar, 12 Madeleines, 320, 332 Frappe Chocolate, 804, 805 Syrup, -Flavored, 897 coating, 19 Madeleines, Chocolate, 321 Maple, 803, 805 Tartlets, 645 Confections. See also Chocolate Meringue Sticks, 348 Fujiyamas, 791 varieties of, 29–30 Confections Mudslide, 309 , 774–775, 807 Citrus zester, 40 caramelizing sugar for, 777–778 Oatmeal Raisin, 214, 333 Gianduja, Milk Chocolate Peanut Clafoutis, 546 Caramels, Raspberry, 799–800 pan preparation, 302 Butter, 807 Apricot Tart, 545 Caramels, Soft, 779, 797 Peanut Butter, 343 Knackerli, 774, 794 Cleaning. See Sanitation and cleaning Dragées, 776 Pecan Diamonds, 311 melting chocolate, 762 Clear flour, 10 Almond, 793 Phyllo Dough Décor, 350 molded, 772–773 Clementines, 30 Hazelnut (variation), 793 Pinwheel (variation), 337, 338 Nougat, Soft, 818, 819 Cloves, 22 sugar-nut ratio, 775 Ribbon (variation), 337, 338 Nut Clusters, 820 Coagulation of proteins, 67–68 Walnut (variation), 793 , 312–313, 332 Raspberry , 790–791 Cobbler(s) equipment and tools for, 46–47 Russian Tea, 339 Rochers, 774, 794 Apple and Dried Fig, Spiced, 547 Fondant, , 802 Rustle, 350 shells, premade, 772 Berry, Three-, 548 Fruit Gelées, 813 Sablés, Citrus White Chocolate, 318 Three Brothers, 808 , in chocolate, 69 glucose syrup in, 64 Shortbread, 314, 335 Tree Trunks, 812 Cocoa powder, 18, 19 Hard Candies, 780, 801 Shortbread, Citrus, 317 Tremors, 809 Coconut, 24 Leaf Croquant, 800–801 Springerle, 322 Chocolate cutters, 46 Cream Pie (variation), 526 Marshmallows, 814–815 Spritz, Almond, 314, 324 Chocolate Décor Crème Brûlée (variation), 361 Marshmallows, Cinnamon Sugar, 314, 316 bands, 831 Dacquoise, 296 (variation), 815 tools for, 44–45 cigarettes Frangipane, 682, 683 Marzipan, Pistachio, 810 Cooking methods basic steps, 829–831 Frangipane Cake, 329 Marzipan, Walnut, 811 broiling, 695 marbled (variation), 831 Ice Cream, Toasted Coconut Nougat, Chocolate, Soft, 818, 819 frying, 697–698 mini, 830 (variation), 479 Nougat Montélimar, 816–817, 819 grilling, 695–696 striped, 830–831 Joconde, 286 Nuss Bonbon, 806 roasting, 696–697 Dome, 850 Macaroons, 327, 332 Orange Peel, Candied, 796 sautéing, 692–693 Dome, Banana Peanut, 736, 737 in Morning Glory Muffins, 249, 617 Peanut Brittle, 780, 799 steaming, 694–695 fans, 831 Mousse (variation), 379 Pecan Butter Crunch, 800 sweating, 694 filigrees and writing, piping, 827 Pineapple Passion Fruit Cake, Pralines, Apricot, 792 Cooling filigree templates, 904 609–610, 610 Seafoam, 815 breads, 114 leaves, 833 Sauce (variation), 435 Toffee, 798 cakes and quick breads, 238–239 Modeling Chocolate Sauce, Ginger, 441 Congratulations Cake, 872, 873, 905 cookies, 302 basic steps, 832–833 Shavings, 897 Conical sieve, 43 and food safety, 77 Dark, 851 Sorbet, 494 Containers, for pastries, 640 Cooling racks, wire, 46 White, 852 Sorbet, Caramelized Pineapple Contaminants, 72–73 Copper pot, for sugar cooking, 46 Piping Gel, 850 with Ginger Rum Sauce Contamination, cross, 74 Cordials plaques, marbleized, 829 and, 747 Continuous ice cream freezer, 54 cherry-flavored, 31 rose, modeling, 832–833 Truffles, Lime, 782 Convection ovens, 53 selecting and storing, 34 ruffles, 832 Coffee. See also Mocha Cookie cutters, 45 Corer, apple, 40 shavings, 831–832 Bombe, Espresso and Vanilla, Cookie Dough Coring fruit, 518 Spraying Chocolate, 464 Frozen, 508 Chocolate, 336 Corn Rolls, 129, 206 stencils and cutouts for, 827 Buttercream (variation), 418 Lemon (variation), 223 Cornmeal, 11 with tempered chocolate, Caramel Sauce, Espresso, 453 Linzer, 227 in Polenta Cake, 261 827–832 Chantilly Cream (variation), 420 1-2-3, 223 Short Dough, 225 triangles (spread-and-cut Chantilly Torte, 585 1-2-3, with Graham Cracker Corn Muffins, 619 method), 827–828 Concentrate, 897 Crumbs (variation), 223 Corn oil, 17 triangles, striped, 829 Crème Brûlée (variation), 361 Rugelach, 312 Cornstarch, 14, 61, 66 for truffles and confections, 770, Crispy Base, 349 Vanilla, 336 Corn syrup, 12, 62, 64 771 as flavoring, 34 Cookies. See also Petits Fours; Cost calculation Chocolate molds, 46, 772 Ice Cream, 476, 478 (s) as-purchased cost per unit (APC), 94 Chocolate and Pecan Babka, 100, Macaroons, 328–329 Anise, 326 edible-portion cost (EPC), 96 189–190, 614 Mochaccino Cake, 601, 602 Baklava, 342 wedding cakes, 865 Chopping machines, 52 Mousse, 383 basic steps Cottage Cheese, in Beer Bread Chopping techniques, for vegetables Mousse, Dark, 384 bar, 303 Dough, 130 and herbs, 689, 692 Opera Torte, 578, 579 drop, 302 Couche, 43, 112 Christmas Fruitcake, 263 Parisian Gâteau, 595 molded, 306 Coulis Christmas Stollen, 185, 194–195 Sauce (variation), 429 piping, 307 basic steps, 414 Ciabatta, 167–168 Simple Syrup, 900 rolled and cut-out, 304 defined, 413 Cider. See Apple Cider Tiramisù in Glasses, 671 stenciled, 305 Kiwi (variation), 432 Cigarettes, chocolate Coffee Cake twice-baked, 307 Mango (variation), 432 basic steps, 829–830 Braided, 630 Biscotti, Almond Anise, 323 Papaya, 433 marbled (variation), 831 shaping, 614 Biscotti, Chocolate, 324 Pineapple Sage, 434 mini, 830 Sweet Dough, 137–138 Brandy Snaps, 315 Raspberry, 432 striped, 830–831 Twist, 632 Brandy Snaps, Sesame (variation), Strawberry (variation), 432 Wreath, 633 315 Count measure, 88

INDEX 921 Couverture, 762, 769 Crêpes, 229 Devil’s Fudge Icing, 462 , 19 D’Amour, 622 D Dextrose, 62, 65 Dacquoise, 295 Crabmeat and Avocado Profiteroles, Apple, with Cranberries, Caramel Dicing herbs and vegetables, 690, 691 Almond, 296–297 724 Sauce, and Ice Cream, 735 Digital scales, 36 Coconut, 296 Cracked wheat, 10 Dill (variation), 730 Dill, 22 Hazelnut, 683, 684 Cranberry(ies), 28 Normandy, 621 Crêpes (variation), 730 Hazelnut, Soft, 297 Apple Crêpes with Caramel Potato, with Crème Fraîche and Diplomat Cream, 394–395 Meringue, 298 Sauce, Ice Cream and, 735 Caviar, 730 Orange (variation), 395 Torte, Chocolate, 588 Compote, Candied, 446 Suzette, 620 Dipping tools, 46 Dairy products Dried, in Knackerli, 794 Crescents, Ham and Cheese, 705 Direct fermentation method, 102 and bacterial growth, 74 Muffins, Orange, 249, 615 Crisp, Apple, 549 Disabled accessibility, 85 low-fat substitutions, 69 Pear Strudel, 553 Critical control points (CCPs), 79–80, Disaccharide, 62 storage temperature, 76 Pecan Pie (variation), 529 90 Display refrigeration cases, 53 types of, 14–16, 69, 74 Pecan Tart, 544 , 612, 624, 625 Dobos Sponge, 276 Danish Pecan Tartlets, 649 Almond (variation), 625 Dobos Torte, 572 Apricot Pillows, 635–636 Poached, 899 Dough, 234, 613 Dogwood flowers, fondant/gum Bear Claws, 612, 626 Sauce, 448 Pain au Chocolat, 623, 624 paste, 848 Cheese Filling, 895 Craquelin, 100, 187 Pain au Raisin, 635 Dogwood Flowers Cake, 878, 879 Cheese Pockets, 627 Craquelin Dough (variation), 186 shaping, 625 Dome, Chocolate, 850 Cherry Cheese Baskets, 612, 629 Cream. See also Bavarian Cream; Croquant, Leaf, 800–801 Banana Peanut, 736, 737 Cherry Half-Pockets, 628 Crème Fraîche; Custard, Croque Madame (variation), 727 Double-acting baking powder, 61 Coffee Cake Baked; Custard, Stirred; Croque Monsieur, 727 Dough. See Bread making; Cookie Braided, 630 Mousse; Pastry Cream; Sour Cross contamination, 74, 76 Dough; Pastry Dough; Pie Twist, 632 Cream; Whipped Cream; Crumb crusts, 215 Dough Wreath, 633 Wine Cream Crumb topping, for pies and tarts, 513 Dough docker, 45 Dough, 235, 613 Chantilly, 420 Crust(s). See also Pastry Dough; Pie , Yeast-Raised, 145 Fontaines, Fig (variation), 636 Diplomat, 394–395 Dough Dragées, 776 Fontaines, Pumpkin, 636 Diplomat, Orange (variation), 395 crumb, 215 Almond, 793 Glaze, 898 ganache, 765–766 Graham Cracker, 228 Hazelnut (variation), 793 Schnecken, 612, 631 in ice cream, 466 Tartlet Shells, 643 Hazelnut, in Three Brothers, 808 Twists, 632–633 Italian, 397 top crust, 513 sugar-nut ratio, 775 Twists, Pineapple, 635 milk fat content, 14 Crystallization, sugar, 62–63, 777 Walnut (variation), 793 D’Anjou pears, 27 Panna Cotta, 375, 376 Cumin Apple Butter, 451 Drapes and Swags Cake, 888–889, 889 Date(s) Pistachio, 371 Cups Drop cookies, 302 Dressing, Almond Apple Financier Sauternes Crème (variation), 396 Chocolate, Praline-Filled, 795 Drug abuse, and kitchen safety, 86 with, 748, 749 Scones, 240, 251 Phyllo, 673 Drum sieve, 43 and Pistachios in Kataifi with Sherry, Melon, 668 Curd Dry measures, 37 Lemon Sorbet and stirred creams, 355 Fruit, 376–377 Dry milk, nonfat, 15 Cardamom Sauce, 742 Tiramisù, 396 Grapefruit (variation), 377 Durum Dough and Vanilla Milk Dressing, 463 whipping, 409–410 Lemon, 377 Pizza, 144 Day of the Dead Bread, 185, 207–208 Cream Cheese, 15. See also Lemon, Tartlets, 646 Rosemary, 119 Deck ovens, 52 Cheesecake Lime (variation), 377 Durum flour, 10 Décor. See also Chocolate Décor; Filling, 895 Orange (variation), 377 Durum Sourdough, 178–179 Sugar Décor Filling, Danish, 895 Raspberry, Tartlets, 647 Duxelles, Petit Bouche, 714, 715 Biscuit, 349 Icing, 420 Currant(s), 28 buttercream, piping borders and Icing, Lemon, 420 Dough (variation), 136 flowers, 823–824, 868 E Mousse, 387 Hermit Cookies, 310 Earl Grey Ice Cream (variation), 479 Buttercream for, 850 Mousse, Bavarian, 388 Hot Cross Buns, 201–202 Éclairs Gum Glue, 860 Pumpkin Fontaines, 636 Plum Pudding, 378 Chocolate, 674–675 Gunge, 860 Rugelach Dough, 312–313 Schnecken, 612, 631 Praline, 675 icing assembled cakes, 560, 561 Tart, 534 Custard, Baked. See also Crème E. coli, 72, 75 Marzipan Creaming mixing method, 59, 62, Brûlée; Quiche Edible portion cost (EPC), 96 flower cutouts, 834 240–241 Bread Pudding, 356 Edible-portion quantity (EPQ), 95 for Modeling and Cake Cream Pie and Butter, 374, 375 Education, culinary, 3 Covering, 852–853 Banana (variation), 526 Cherry, Dried, and Orange Egg(s). See also Egg Wash plaques, 836 Chocolate (variation), 526 (variation), 374 dried, 17 rose, 834–836 Coconut (variation), 526 Chocolate (variation), 375 grades and sizes, 17 working with, 833–834 Vanilla, 526 Pumpkin (variation), 374 in ice cream, 466 for petits fours, 331 Cream Puffs, 676, 683 cold method, 352 as stabilizer, 56 Phyllo Dough, 350 Cream of tartar, 61 Crème Caramel, 368 as thickener, 66, 67–68 Rose Petals, Candied, 896 Crème Anglaise. See Vanilla Sauce Crème Caramel with Grand whites, whipping, for meringue, Royal Icing, 851 Cremeux Marnier (variation), 368 404 flood work/run-outs, 825 Banana, 365 hot water bath (bain-marie), 353 Egg ganache, 767 overpiping, 826 Macadamia, 367 pan preparation, 353 Egg substitutes, 17 string work, 826 Vanilla and Rosemary, 364 Pots de Crème, 369, 375 Egg Wash, 892 working with, 824–825 Crème Brûlée, 361 unmolding, 354 on breads, 113 for specialty cakes. See Specialty Chocolate, 362 warm method, 352–353 on croissants and Danish, 613, 623 Cakes Cinnamon (variation), 361 Custard, Stirred, 65, 355–356; See on pies and tarts, 514 templates, 903–905 Coconut (variation), 361 also Cremeux Elderberries, 28 tools for, 45–46, 48, 822 Coffee (variation), 361 Vanilla Sauce, 411–412, 428–429 Embellishing flowers, 849 for truffles and chocolate Custard Tartlets, Pear, 646 Zabaglione (variation), 429 Empanadas, Black Bean, 728–729 confections, 770, 771 Pumpkin, 362, 375 Custard ice cream (French), 466 Emulsified shortening, 18, 58 for wedding cake. See Wedding Pumpkin (plated dessert), 740 Custard Tart Emulsifiers, 69, 470 Cake Pumpkin, Spice Mix for, 902 Apple, 538 Emulsions, 68–69 Decorating combs, 46 Strawberries Three Ways, 754, 755 Fruit, 539 Endive, Red Pepper Mousse in, 721 Decorating (pearl) sugar, 12 Crème Caramel, 368 Custard Tartlets, Pear, 646 Endosperm, 8 Deep-fat thermometers, 37 with Grand Marnier (variation), 368 Cutting boards, 38 Enriched bread dough, 97, 102, Deep-frying method, 698 Crème Fraîche, 15 cleaning and sanitizing, 74, 81 114–115 Denatured protein, 68 in Leek and Mushroom Tart, 706, Cutting methods fiber, 108 Desired dough temperature (DDT), 707 for deep frying, 698 Enriched flour, 9 97–98, 106–107 in Lemon Poppy Seed Muffins, 616 fruit, 516–517 Entremet ring, 558, 607 Dessert station mise en place, Potato Crêpes with Caviar and, 730 herbs and vegetables, 689–691 Epi (variation), 156 733–734, 909 Crenshaw melons, 30 Cutting tools, 38–39 Devil’s Food Cake, 266 Crèpe pans, 51

922 BAKING AND PASTRY Equipment and tools. See also Pans Roasted Black Mission, 900 grain, 8–9 Bakers’ percentages, 96–97 bakeware, 48–50 Walnut Dough, 158, 163 high-gluten, 117 Celsius/Fahrenheit conversion, 94 for bread making, 43–44, 53, 112 Filigrees, piping, 827 oat, 11 cost calculations, 94, 96 cold-holding, 76 Filigree templates, 904 rice, 11 desired dough temperature for confectionery work, 46–47 Fillings. See also Bavarian Cream; in rubbed dough, 212 (DDT), 97–98 for cookies, 44–45 Buttercream; Curd; Mousse; rye, 10–11 and scaling, 88–89 cutting, 38–39 Pastry Cream as stabilizer, 56 standardized, 89–90 for décor work, 45–46, 48, 822 Almond, 894 as thickener, 66 volume/weight conversion, 91, and fire safety, 83 Almond, Cassis, 894 types of, 9–10 92–93 for frying, 698 Apple, 520, 549, 550 wheat, 8–10, 57 yield calculation, 90–91 graters, zesters, and rasps, 39–40 Blueberry, 522, 523 to yeast ratio, 106 yield conversion, 91, 92 hot-holding, 76 and cake assembly, 556, 562 , 269 yield percentage, 94–95 ice cream machines, 54 Caramel, Soft, 455 Flourless Sponge, 281 Formula conversion factor (FCF), information sources on, 54, 909 Caramel, Soft II, 485 Flowers. See also Magnolia; Rose 90–91 large, 51–54 Chantilly Cream, 420 Dogwood Flowers Cake, 878, 879 Four-fold (book fold) laminated management of, 4, 6 Cheese Danish, 895 embellishing, 849 dough, 218–219, 220 measurement, 36–37, 88–89 Cherry, 521 fondant Framboise Sabayon (variation), 429 mixing, chopping, and puréeing Chocolate, 895 dogwood, 848 Frangelico Soufflé (variation), 400 machines, 51–52 Cream Cheese, 895 hydrangea, 848–849 Frangipane ovens, 52–53 Diplomat Cream, 394–395 ribbon rose, 849 Cake, 330 for pastries, 44–45 Diplomat Cream, Orange, 395 gum paste dogwood, 848 Cake, Coconut, 329 peelers, reamers, and corers, 40 Flatbread, Filled, 200 gum paste magnolia, 846 Cakes, Coconut, 682, 683 quality of, 54 Frangipane for, 896 Hydrangea Cake, 876, 877 Charlotte Royale, 566 refrigeration, 53 gelatin-based, 562 marzipan cutouts, 834 for Filling, 896 for roasting, 696–697 Grapefruit, for Sheet Cakes pulled sugar blossom, 839, 840 petits fours, 331 safe handling of, 82 (variation), 387 Foaming mixing method Tart, Apple Almond, 540 sanitation and cleaning of, 38, Hazelnut, 895 cold, 244 Tartlets, Pear, 650 74, 81 Lemon, for Sheet Cakes, 386–387 and leavening, 61, 238 Triangle Slices, 659 sauce pots, 51 Lemon Meringue, 524 separated, 246–247 Frappe Chocolate Fudge, 804, 805 scoops and ladles, 41 Pecan, 311 warm, 244–246 French Buttercream, 408–409, 419 sifting, straining, and puréeing, 43 Streusel , Sour Cream, Focaccia, 163, 168–169 French ice cream, 466 spatulas and scrapers, 41 257 Folding method French knives, 38 spoons and tongs, 40 for tartlets, 638 bread dough, 108, 160 French (Common) Meringue, 405, 415 in standardized formula, 90 texture of, 556 laminated dough, 62, 217 French rolling pins, 44 steamers, 695 Tiramisù Cream, 396 mousse, 358–359 Fritters, Apple, 554 stencils, tempered chocolate Financier(s), Almond Apple, 290–291 Foley food mill, 43 Frozen Desserts. See also Bombe(s), décor, 827 with Date Dressing, 748, 749 Fondant Frozen; Granita; Ice Cream; whips/whisks, 41 Fire safety, 83–84 basic steps, 410 Sherbet; Sorbet; Yogurt, Escoffier, 2 First-aid supplies, 82, 83 Chocolate, 410 Frozen Espresso Fish and Seafood décor Gelato, 469 Caramel Sauce, 453 Crabmeat and Avocado bow, 847–848, 883 Lemon Savarin, 507 and Vanilla Bombe, Frozen, 508 Profiteroles, 724 dogwood flowers, 848 molded, 472 Evaporated milk, 14 Smoked Salmon Mousse, 720 hydrangea flower, 848–849 Parfait, 47 Extraction rate, in flour refinement, 9 Smoked Salmon Mousse ribbon rose, 849 Chocolate, 504 Extracts, 21, 33, 467 Barquettes, 722 swag, 846 Chocolate Hazelnut, 505 Stock, 892–893 glazing with, 411 Lemon Savarin, 507 F Velouté, 893 Mint, 802 Maple (variation), 506 Fahrenheit/Celsius conversion, Flaky pie dough, 212 in petits fours, 331 Praline, 506 94, 907 Flan rings, 50 Rolled, 859 plating, 734 Fans, chocolate, 831 Flatbread, Filled, 200 Fondant funnel, 46 Soufflé Glacé, Orange Liqueur, 503 Farmer’s cheese, 15 Flavorings. See also Spice(s), Spiced Fontaines soufflé glacé, ramekins for, 473 Fats. See also Oils for bread dough, 160 Fig (variation), 636 still-frozen, 473–474 creaming mixing method, 59, 62, for buttercream, 409 Pumpkin, 636 Frozen foods, thawing, 77–78 240–241 for caramels, 779 Food chopper, 52 Fructose, 62 in enriched dough, 114–115 for caramel sauce, 414 Food and Drug Administration (FDA), Fruit(s). See also Citrus; Fruit Butter; function in baking, 58 coffee, 34 Model Food Code, 75, 79 Fruit Desserts; Fruit Sauce; as liquefier, 58–59 for cream ganache, 766 Food history, information sources specific fruits low-fat methods, 69 for crêpes, 229 on, 909 apple varieties, 26–27 for pan frying, 698 extracts, 21, 33, 467 Food mill, 43 berries, 28–29 Pan Grease, 893 for fondant, 410 Food processor, 52 Bombe, Frozen (variation), 502 in roasted food, 697 for fruit , 414 Food producers, career caramels, 779 in rubbed dough, 213 garlic, 23 opportunities with, 2 Chips, Lemon, 898 types of, 17–18 ginger, 23 Food safety Chips, Pineapple, 893 Fermentation herbs, 21–22 and bacterial growth, 73–74 Curd, 376–377 bulk, 102, 107 for ice cream, 467 cleaning and sanitation, 74, 76, 81 cutting and peeling, 516–517 defined, 60 for savory baking and pastry, 688 contaminants, 72–73 dried, in knackerli, 794 direct, 102 for sorbet, 469 cooling food, 77 dried, plumping/macerating, 243 final (proofing), 112–113 tea, 34 and cross contamination, 74, 76 exotic/tropical, 32–33 indirect, 106, 148 vanilla beans, 23 eggs, 17 in gelatin-based applications, 67 intermediate (resting), 110 for whipped cream, 409 hand washing practices for, 74, 75 Gelées, 813 pre-ferments, 148–149 Flaxseed paste, 70 hazard analysis critical control Ice Cream, Swirl (variation), 484 Fermière vegetable cut, 690 Flood work, with royal icing, 825 points (HACCP) system, melons, 30 Feta Florentine(s) 78–80 Mirror Glaze (variation), 427 in Spanakopita, 718, 719 Chocolate-Dipped (variation), 574 information sources on, 909 Oatmeal Cookies (variation), 333 Spinach Quiche, 701 Confectioners’ Sugar-Dusted and pest control, 81 pear varieties, 27 Fiber-enriched yeast dough, 108 (variation), 574 in receiving process, 75 pectin in, 13, 67 Fig(s) Hazelnut, 574 reheating food, 77 pitting and coring, 518 Butter, 449 Squares, 313 during service, 78 poached. See Poached Fruit; Cobblers, Apple and Dried Fig, Florida Sunshine Tart, 532 storage conditions for, 74, 75 Poaching Liquid Spiced, 547 Flour and temperature controls, 79, 80 purées, 69 Compote, 447 in bakers’ percentages, 96–97 thawing frozen food, 77–78 purées, in ice cream, 468 “Fig Newton” Cake, 608, 610 in direct fermentation, 102 Food science. See Baking science selecting and handling, 26 Fig Newton Dough, 236 gluten level of, 56, 57, 70 Food service, food safety during, 78 Soaker, 444 Fontaines (variation), 636 gluten to starch ratio, 56 Formula Sorbet, Sangria, 495

INDEX 923 Fruit(s), cont. stone, 31–32 in Seafoam, 815 Grand Marnier Tartlets, Fresh, 643 G in Sherry Cream, Melon, 668 Crème Caramel with (variation), 368 Galettes, Apple, 641 Twists (variation), 634 Solution, 898 Crêpes Suzette, 620 Ganache yield percentage of, 94 in Soufflé Glacé, Orange Liqueur, in Poaching Liquid, 495 brownie glaze, 334 Fruit Butter 503 Soufflé (variation), 400 Chocolate Caramel, 423 Apple, 450 in Strawberry Terrine, 402 Soufflé Cake, Chocolate, 275 Cinnamon, 422 Apple Cumin, 451 uses of, 13, 66, 67 Granita glazing with, 411 Fig, 449 Gelatinization of starches, 65–66 basic steps, 471 Hard, 411, 421 Mango (variation), 450 Gelée(s) Cherry, Sour, 500 in Langue du Chat Sandwiches, 341 Nectarine (variation), 450 Aspic, 892 Dessert Sampler, Granité, 760 Medium (variation), 421 Peach (variation), 450 Fruit, 813 Ginger, Fresh, 499, 499 Soft, 421 Pear (variation), 450 Gelling agents, 13, 66, 67 Green Tea, 500 Milk Chocolate (variation), 421 Pumpkin, 450–451 Germ, wheat kernel, 8 Mango, 498 White Chocolate (variation), 421 Fruitcake, Christmas, 263 German Buttercream, 408, 419 Raspberry, 498 Ganache Confections. See also Fruit Desserts Gianduja, 807 Red Wine and Citrus, 501, 501 Truffles Charlottes, Apple, Warm, 552 in Branchli (Branches), 808 Granité Dessert Sampler, 760 Butter, 789 Clafoutis, 546 grinding, 775 Granny Smith apples, 26–27 butter ganache, 767 Cobblers, Apple and Dried Fig, Milk Chocolate Peanut Butter, 807 Granny Smith Apple Sorbet, 492, 492 cream ganache, 765–766 Spiced, 547 nuts-sugar-chocolate ratio, 774 Granulated sugar, 11 egg ganache, 767 Cobbler, Berry, Three-, 548 in Peanut Crispy Base, 348 Grapefruit, 29 forming, 768 Crisp, Apple, 549 in Three Brothers, 808 Curd (variation), 377 Pistachio, 788 Fritters, Apple, 554 in Tree Trunks, 812 Mirror Glaze, 427 Pralines, Honey Passion Fruit Galettes, Apple, 641 in Tremors, 809 Mousse (variation), 387 Butter Ganache, 790 Pie (variation), 520 Ginger, 23 Sorbet, 490 Garlic Strudel, Apple, 550, 551 Cake, 250 Grapes, 28 as flavoring, 23 Strudel, Cranberry Pear, 553 Coconut Sauce, 441 Graters, 39–40 Puff Pastry (variation), 231 Tart, Almond (variation), 540 Granita, Fresh, 499, 499 Gratin of Lemon Lime Chibouste, 743 Garnishes. See also Décor Tart, Custard, 539 Rum Sauce, 456–457 Greengage plums, 32 for bread dough, 160 Tart, Rustic (variation), 531 Rum Sauce, Caramelized Greening apples, 27 for cakes and , 557, 558, 560 Tartlets, Fresh, 642, 643 Pineapple with Coconut Green peppercorns, 22 Focaccia, 168 Vacherin, Tropical Fruit, with Sorbet and, 747 Green Tea for molded frozen desserts, 472 Passion Fruit Sauce, 741 Sesame Truffles, 783 Granita, 500 for muffins, 614 Victorias, 642, 653 (Lebkuchen) Spice, 902 Ice Cream (variation), 479, 479 Gâteau Charlemagne, 593 Fruit Sauce. See also Compote; Coulis Glass containers, 640 Grill fires, 82, 83 Gâteau Praliné, 592 categories of, 413–414 Raspberry Mousse in, 671 Grilling technique, 695–696 Gâteau St. Honoré, 579, 582 Cherry, 459 Tiramisù in, 671 Grissini, 122, 123 Gel, 67 Cherry, Dried, 445–446 White and Guar gum, 70 Chocolate Piping, 850 Cherry, Dried, Walnut Cheesecake Mousse in, 670 Guava, 33 Gelatin with Vanilla Bean Sherbet Glaze. See also Ganache Jelly, 464 in Bavarian Cream, 359, 393 and, 745 applying, 411, 563 Sorbet (variation), 491 Chocolate (variation), 393 Cider Bourbon, 449 Apricot, 426 Gugelhopf, 185, 192–193, 258 Liqueur (variation), 393 Citrus, 436 Caramel, 426 Guitar, 47 Praline (variation), 393 Coconut (variation), 435 Chocolate, Ultra-Shiny, 424 Gum Paste, 858 Raspberry (variation), 393 Coconut Ginger, 441 Danish, 898 dogwood flowers, 848 Strawberry Yogurt, 395 Cranberry, 448 Fondant, 410 magnolia, 846 Wine (variation), 393 Lemon Verbena, 442 Milk Chocolate, 423 pastillage mixture, 846 Yogurt, 394 Lime Rickey, 439 Mirror, 411, 424 rose, 844–845, 880 in Chibouste, Lemon Lime Orange, Blood, 438–439 Chocolate, 428 Gum paste modeling tool, 48 (variation), 398 Orange, Burnt, 442–443 Grapefruit, 427 Gunge, 860 in Chibouste, Passion Fruit, 398 Orange Vanilla Bean, 452 Mango, 427 in Compote, Apple, Poached, 447 Papaya (variation), 435 Spiced, 425 in Compote, Blueberry, 448 H Passion Fruit, 435 for petits fours, 331 Ham in Cremeux. See Cremeux Passion Fruit, Tropical Fruit Savarin Syrup, 437 and Cheese Crescents, 705 in Diplomat Cream, 394–395 Vacherin with, 741 Thread, 427 Croque Monsieur, 727 in Diplomat Cream, Orange Pear, White, and Huckleberry, Gliadin, 57 Hand-washing practices, for food (variation), 395 440–441 Gloves, food handling, 74 safety, 73, 74, 75 in fillings, 562 Pear, White, and Huckleberry, Glucose syrup, 12, 62 Happiness, 681, 684 in Fondant, Rolled, 859 with New York Cheesecake, in confections, 64 Hard Candies, 780, 801 forms of, 13 738, 739 in sugar crystallization, 63 Hard Sauce in Frappe, 804 Plum Röster, 434 Gluten development, in bread Lemon, 461 in , 376–377 Raisin, 445 making, 57, 103, 108 Orange, 460 and fruits, 67 Raspberry, 435 Gluten-free baking, 70 Hats, chef’s, 84 in Glaze Salsa, 443 Glutenin, 57 Havana Cake, 280–281 Apricot, 426 Strawberry, Chunky, 440 Gluten to starch ratio, 56 Havana Torte, 571, 576 Caramel, 426 Strawberry Tarragon, 439 Goat Cheese Hazard analysis critical control Chocolate, Ultra-Shiny, 424 Strawberry Tarragon, in and Spinach Quiche, 702 points (HACCP) system, Milk Chocolate, 423 Strawberries Three Ways, and Sun-Dried Tomato Tartlets, 712 78–80 Mirror. See Mirror Glaze 754, 755 Golden Delicious apples, 26 Hazelnut(s), 24 in Gum Paste, 858 Summer, Funnel Cake with Maple Golden syrup, 13 Biscuit Russe, 300 in Italian Cream, 397 Syrup and, 746 Gooseberries, 28 Buttercream (variation), 418 in Jelly, Guava, 464 Frying technique, 697–698 Gougères, 723 Chocolate Parfait, 505 in Margarita Chiffon Tartlets, Fudge, 802–803, 805 Herb Tomato (variation), 723 Coffee Cake, Wreath, 633 648–649 Frappe Chocolate, 804, 805 Miniature (variation), 723 Dacquoise, 683, 684 in Marshmallows, 814 Icing, Devil’s, 462 Graham Cracker Dacquoise, Soft, 297 melting, 357 Maple, 803, 805 Crumbs, 1-2-3 Cookie Dough with Dragées (variation), 793 in Mousse. See Mousse Fudge Sauce (variation), 223 Dragées, in Three Brothers, 808 in Panna Cotta. See Panna Cotta Chocolate, 431 Crust, 228 Filling, 895 in Parfait, Chocolate Hazelnut, Hot, 431 Grains Florentine, 574 505 Milk Chocolate Caramel, 456 cereal, 11 Gianduja, 807 in Pistachio Cream, 371 Fujiyamas, 791 milled, 8, 9 Havana Cake, 280–281 in Raspberry Curd Tartlets, 647 Fungi, in food-borne illness, 72 wheat kernel, 8–9 Japonais Meringue, 898 ratios per quantity of liquid, 902 Funnel Cake with Maple Syrup and whole, 8 Kipferl, Vanilla, 319 rehydrated (bloomed), 357 Summer Fruit Sauces, 746 Linzer Dough, 227 in Savarin, Frozen Lemon, 507

924 BAKING AND PASTRY Marjolaine, 262 Fruit Swirl (variation), 484 Italian Buttercream, 407, 418 Nougat Montélimar, 816–817, 819 Green Tea (variation), 479 Chocolate (variation), 418 L Lace Nut Tuiles, 344 Rustle, 350 Lemon Verbena, 482–483 Chocolate, Milk (variation), 418 Ladles, 41 Sponge, 277 Lemon Verbena, Pain Perdu with, Chocolate, White (variation), 418 Ladyfingers, 340 Torte, 571, 573 750, 751 Coffee (variation), 418 Chocolate (variation), 340 Heart-Shaped Wedding Cake, 866, Mango (variation), 481 Hazelnut (variation), 418 Lame, 43 866–867 Passion Fruit (variation), 481 Kirsch (variation), 418 Laminated dough. See also Puff Pastry Heat gun, 48 Peach (variation), 481 Mocha (variation), 418 basic steps, 217–219 Heimlich maneuver, 82 Peanut Butter (variation), 479 Italian Cream, 397 croissant, 234, 613 Hepatitis, infectious, 73 Pistachio (variation), 479 Italian Meringue, 405, 416 Danish, 235, 613 Herb(s). See also specific herbs Praline (variation), 479 folding, 62, 217 cutting methods, 689–691 Praline, Walnut, 486–487, 487 J four-fold (book fold), 218–219, 220 fresh and dried, 21 Raspberry, 481 Jam single-fold, 219–220 Tomato Gougères (variation), 723 Rum Raisin, 483 Apricot Glaze, 426 storage of, 221 varieties of, 21–22 Strawberry, 482 Berliners, 146 three-fold, 220 Hermit Cookies, 310 Vanilla, 475, 476 Charlotte Royale, 566, 579 Langue du Chat Sandwiches, 341 High-gluten flour, 10 Vanilla, Armagnac, 480 Chocolate Almond Torte, 576 Lard, 18, 58 High-Ratio Cake. See Cake(s), High- Vanilla Armagnac, with Almond Coffee Cake, Twist, 632 Larding roasted foods, 697 Ratio Apple Financier with Date Danish Twists, 632 Lavash, 122, 142–143 Homogenization, 14 Dressing, 748, 749 Langue du Chat Sandwiches, 341 Lavender-Honey Truffles, 784 Honey, 13 variegated (swirled), 468 Linzer Cookies, 316–317 Layer cakes, assembly of, 562–563 Beurre Blanc, Pineapple, 459 Ice cream machines, 54 Mango Raspberry Slices, 660 Leaf, leaves Butter Ganache Pralines, Passion Icing. See also Buttercream; pectin in, 13 buttercream, 823 Fruit, 790 Fondant; Ganache; in petits fours, 331 chocolate, 833 Cardamom Sauce, 457 Meringue; Royal Icing; Raspberry Creams, 790–791 pulled sugar, 841 Challah, 188–189 Whipped Cream Raspberry Mango Slices, 660 Leaf Croquant, 800–801 Cognac Sauce, 458 applying to cake, 560, 561 Raspberry Marzipan Slices, 662 Lean Dough. See Yeast Dough, Lean in Fig Compote, 447 Cream Cheese, 420 Raspberry Wine Cream Slices, Leaveners in Orange Marinade, 444 Cream Cheese, Lemon, 420 663 chemical, 20, 61–62 Pastry Cream (variation), 370 Fudge, Devil’s, 462 Rugelach, 312 mechanical, 59, 61–62 Sabayon (variation), 429 rolled, enrobing cake in, 564 Spritz Cookies, Almond, 314, 324 yeast, 20, 59, 60 Truffles, Lavender, 784 Illnesses, food-borne, 72–74 Japonais Meringue, 898 Leaves. See Leaf, leaves Tuile, Summer Pudding with Immersion blender, 51–52 Rounds (variation), 898 Lebkuchen (Gingerbread) Spice, 902 Frozen Yogurt and, 744 Indirect fermentation method, Jelly, Guava, 464 Leek and Mushroom Tart, 706, 707 Tuiles, 346–347 106, 148 Joconde Lemon(s), 29 Tuiles, Chocolate (variation), 347 Infection, from biological Coconut, 286 Bavarian Cream (variation), 393 Walnut Fig Dough, 158 contaminants, 72 Sponge, Patterned, 284–285 Bombe, Frozen (variation), 502 Honeydew melons, 30, 67 Information management, 4 Jonathan apples, 27 Bombes with Macerated Hot Cross Buns, 185, 201–202 Information sources Julienne vegetable cut, 690 Raspberries, 667 Hot Cross Topping, 202 books, 908–909 Cake, 289 Hotel pans, 48 organizations, 911 K Cake, Buttermilk, 260 Hot Fudge Sauce, 431 periodicals, 910–911 Kahlúa Cake, Raspberry Basil, 606, 607, 610 Hot-holding equipment, 76 Ingredients Coffee Chantilly Torte, 585 Cheesecake (variation), 292 Hot water bath (bain-marie), 353 basic, 56–59 Parisian Gâteau, 595 Chibouste, Lime (variation), 398 Huckleberry and White Pear Sauce, for breading, 697 Soufflé (variation), 400 Chibouste, Lime, Gratin of, 743 440–441 chocolate, 18–19 , 11 Chiffon Sponge (variation), 287 with New York Cheesecake, 738, coffee, 34 Kataifi, Dates and Pistachios in, Chips, 898 739 dairy products, 14–16 with Lemon Sorbet and Cookie Dough (variation), 223 Human resources management, 5 eggs, 17 Cardamom Sauce, 742 Cream Cheese Icing, 420 Hydrangea Cake, 876, 877 extracts, 21, 33 Key Lime, 30 Curd, 377 Hydrangea flower, fondant, 848–849 fats and oils, 17–18 Sorbet (variation), 489 Curd Tartlets, 646 Hydration of dough or batter, 57 flavorings, 23, 33, 34 Kipferl, Vanilla, 314, 319 Meringue Pie, 524 Hydrogenated fats, 58 flours, grains, and meals, 8–11 Kirsch Mousse, 386–387 Hydrogenated shortening, 18 fruits, 26–33 Black Forest Cake, 570, 571 Mousse Tart, 535 Hydroponically grown vegetables, 26 gluten-free, 70 Buttercream (variation), 418 Muffins, Poppy Seed, 616 Hygiene, personal, 73, 74, 75, 82 herbs, 21–22 Gâteau St. Honoré, 579, 582 Panna Cotta (variation), 376 Hygroscopic properties of sugar and leaveners, 20, 59–62 Pistachio and Chocolate Pound Cake (variation), 257 salt, 63 measurement of. See Pyramids, 678–679 Sauce (variation), 429 Measurement Zuger Torte, 581 Sauce, Hard, 461 nuts, 23–25 Kirschwasser, 31 I Sauce, Lemon Verbena, 442 Ice Cream salt, 20–21 Kitchen safety Savarin, Frozen, 507 Almond (variation), 479 seeds, 25–26 fire prevention program, 83–84 Sorbet, 489 Anise, Star (variation), 479 spices, 22 first-aid supplies, 82, 83 Sorbet, Dates and Pistachios Apple Crêpes with Cranberries, stabilizers, 56 and personal hygiene, 73, 74, in Kataifi with Cardamom Caramel Sauce and, 735 in standardized formulas, 89–90 75, 82 Sauce and, 742 Banana (variation), 481 , syrups, and sweeteners, regulations, 85 Soufflé (variation), 400 Buttermilk, 485 11–13, 62– 64 and substance abuse, 86 Syrup, 289 Caramel Swirl (variation), 484 tea, 34 uniforms, 82, 84 Tart, Fantasy, 532–533 Cardamom (variation), 479 thickeners, 13–14, 65–68 and work practices, 82–83 Yogurt, Frozen, 488 Chai (variation), 479 in vegan baking, 70 Kiwi, 33, 67 Lemon reamer, 40 Chocolate, 476, 477 vegetables, 26 Coulis (variation), 432 Lemon Verbena Milk (variation), 477 wines, cordials, and liqueurs, 34 peeling, 517 Ice Cream, 482–483 Swirl, 484 Inspections, on-site, 85 Sorbet (variation), 491 Ice Cream, Pain Perdu with, 750, 751 White (variation), 477 Instant dry yeast, 20, 106 Knackerli, 774, 794 Sauce, 442 churn freezing, 466–467 Instant oats, 11 Knife cuts. See Cutting methods Length measure conversions, 907 Cinnamon (variation), 475 Instant-read thermometers, 37, 77 Knives Lime(s), 30 Coconut, Toasted (variation), 479 Intermediate fermentation, 110 bench, 43 Chibouste, Lemon (variation), 398 Coffee, 476, 478 Intoxication, in food-borne illness, 72 care and maintenance of, 38 Chibouste, Lemon, Gratin of, 743 in Crêpes d’Amour, 622 Inverse Puff Pastry, 232 types of, 38–39 Chiffon Sponge (variation), 287 custard (French), 466 Inverted puff pastry, 220 Knot Rolls, 120–121 Coconut Truffles, 782 Earl Grey (variation), 479 Inverted syrup, 13 Kosher salt, 20 Curd (variation), 377 flavorings for, 467 Invert sugar, 63, 64 Kumquats, 29 Margarita Chiffon Tartlets, fruit, adding, 468 Isomalt, 12 648–649

INDEX 925 Lemon(s), cont. Rickey Sauce, 439 Margarine, 18 in soufflé, 360 pastries, 640 Sorbet (variation), 489 Margarita Chiffon Tartlets, 648–649 stages of, 406 , steamed, 358 Sorbet, Key Lime (variation), 489 Margherita Pizza, 717 Sticks, 348 Molds Tart, Zesty, 537 Marinade, Orange, 444 Swans, 673 chocolate, 46, 772 Link Twist Cake, 886, 887 Marjolaine, 262 Swiss, 405, 416 for frozen desserts, 472 Linzer Cookies, 316–317, 332 Marsala Swiss, Buttercream, 408 pudding basins, 358 Linzer Pastry Dough, 227 in Tiramisù Cream, 396 Vacherins, 674 ramekins, for souflées, 360, 473 Liquefiers, 56–59 in Zabaglione (variation), 429 Mesophilic bacteria, 73 ring, 50, 558, 607, 638 Liqueur Marshmallows, 814–815 Metric system types of, 50 Bavarian Cream (variation), 393 Cinnamon (variation), 815 prefixes, 93 Monosaccharides, 62 Bombe, Frozen (variation), 502 in S’Mores Cake, Peanut Butter, U.S. conversions, 91, 93–94 Monte Alban, 679–680, 684 Fruit Soaker, 444 599, 601 Meyer lemon, 29 Monte Cristo (variation), 727 Orange, Soufflé Glacé (Frozen Marzipan Microwave oven, 53 Morning Glory Muffins, 249, 617 Soufflé), 503 in Almond Cake, 584 Mignonette, 22 Mother’s Day Butterfly Cake, 874, Pastry Cream, -Flavored in Anniversary Cake, 870–871, 871 Milk 875, 903 (variation), 370 brittle, fixing, 834 functions in baking, 58 Mousse selecting and storing, 34 in Chocolate Marquise Torte, 587 as liquefier, 57, 58 Bavarian Cheese, 388 Simple Syrup, -Flavored enrobing cake in, 564 low-fat, 69 Caramel, 385 (variation), 900 flower cutouts, 834 milk fat content, 14 Caramel Chocolate, 386 Soufflé (variation), 400 French method, 833 Milk Chocolate, 19 Caramel Chocolate (molded), Liquid measurement. See Volume for Modeling and Cake Covering, Buttercream (variation), 418 684, 686 measurement 852–853 Caramel Fudge Sauce, 456 Chocolate, 375, 380 Liquor-Flavored Simple Syrup, 900 in petits fours, 331 Chai Latte Cake, 601, 603 Bombes, 665 Loaf pans, 44 Pistachio, 810 Ganache, Soft (variation), 421 Caramel, 386 Lozenge vegetable cut, 690 Pistachio, in Tree Trunks, 812 Gianduja, Peanut Butter, 807 Caramel (molded), 684, 686 Lychee, 33 plaques, 836 Glaze, 423 Dark, 381 Lychee Sorbet, 496 Raspberry Slices, 662 Ice Cream (variation), 477 in Glasses, White and Dark, 670 Pear and Thai Jewels with, 758, in Spanish Vanilla Torte, 577 Truffles, 785 Sabayon, 391 759 Walnut, 811 Truffles, Honey Lavender, 784 Sabayon Torte, 568 Marzipan modeling tool, 48 Truffles, Rum, 786 Torte, 589 M Marzipan rolling pins, 44 Milk Dressing, Vanilla and Date, 463 White (Pâte à Bombe), 382 Macadamia Nut(s), 24 Mascarpone Milk products, types of, 14–15 Coconut (variation), 379 Caramel Torte, 600–601, 601 Cheesecake, 294 Milled grains, 8, 9 Coffee, 383 Chocolate Tart, 541 Mousse, 389 Millet, 11 Coffee, Dark, 384 Cremeux, 367 Raspberry Tart, 533 Mincing vegetables and herbs, Cream Cheese, 387 paste, 367 Tiramisù Cream, 396 689, 690 folding method, 358–359 Macaroons McIntosh apples, 27 Mint, 22 frozen. See Parfait Almond, 328 Mealy doughs, 212 Fondant, 802 Grapefruit (variation), 387 Coconut, 327, 332 Measurement Mirror Glaze, 411, 424 Lemon, 386–387 Coffee, 328–329 count, 88 Chocolate, 428 Lemon, Tart, 535 Mace, 22 equipment and tools, 36–37, 88–89 Grapefruit, 427 Mango (variation), 379 mold, 50 length conversions, 907 Mango, 427 Mascarpone, 389 Madeleines, 320, 332 U.S./metric conversions, 91, Spiced, 425 Mocha (variation), 391 Chocolate, 321 93–94 Mise en place, dessert station, Mocha, Slices, 658 Madeleine Sponge, 279 volume, 37, 88–89 733–734, 909 Passion Fruit (variation), 379 Magnolia volume/weight conversions, 91, Mixers, 52 Passion Fruit Torte, 597 gum paste, 846 92–93, 906 Mixing equipment, 51–52 Pear (variation), 379 template, 905 weight, 89 Mixing methods Raspberry, 379 Wedding Cake, White Measuring cups and spoons, 37 batters Raspberry, in Glasses, 671 Buttercream, 868 Mechanical leavening, 59, 61–62 , 242–243 Savory Maillard reaction, 59, 63 Medium Ganache (variation), 421 blending, 239–240 Blue Cheese, 722 Malt syrup, 13, 117 Melon(s) chiffon, 248 Red Pepper, in Endive, 721 Management balls, cutting, 517 combination, 247–248 Smoked Salmon, 720 human resources, 5 peeling and seeding, 517 creaming, 59, 62, 240–241 Smoked Salmon, Barquettes, information, 4 Sherry Cream, 668 foaming. See Foaming mixing 722 physical assets, 4 varieties of, 30 method Tartlets, 720 time, 5–6 Melon ballers, 41 and leavening, 61–62, 238 Strawberry (variation), 379 Mandarin oranges, 29–30 Menu two-stage, 242 Mousseline Mango, 33 hazard analysis of, 78–79 bread making, 102–105 Orange, Torte, 594 Butter (variation), 450 plated desserts on, 733 laminated dough, 62 Pistachio, 392 Coulis (variation), 432 Meringue pâte à choux, 216–217 Praline, 392 Granita, 498 basic rules for, 404 rubbed dough, 212–213 Mozzarella cheese, 15 Ice Cream (variation), 481 Caramel Macadamia Nut Torte, short dough, 215 Mudslide Cookies, 309 Mirror Glaze, 427 600–601, 601 Mocha Muffins Mousse (variation), 379 Chestnut Cake, 24 Buttercream (variation), 418 Blueberry (variation), 615 peeling and slicing, 517 in Chibouste, Lemon Lime, Gratin Mousse (variation), 391 Bran, 618 Raspberry Slices, 660 of, 743 Mousse Slices, 658 Corn, 619 Sorbet (variation), 491 Chocolate, 417 Torte, 575 Cranberry Orange, 249, 615 Sorbet, with Tropical Fruit Chocolate Marquise Torte, 587 Mochaccino Cake, 601, 602 garnishes for, 614 Vacherin with Passion Fruit Common (French), 405, 415 Modeling Chocolate Lemon Poppy Seed, 616 Sauce, 741 Dacquoise, 298 basic steps, 832–833 Morning Glory, 249, 617 Maple (Syrup), 13 Décor Biscuit, 349 Dark, 851 Pumpkin (variation), 253 Bombe, Frozen (variation), 502 Frangipane, Coconut, 682 White, 852 Zucchini (variation), 255 Fudge, 803, 805 Gâteau Charlemagne, 593 Modeling tools, 48 Multigrain Bread, 152–153, 163 Funnel Cake with Summer Fruit Italian, 405, 416 Molasses, 12–13 Rye Sourdough, 180–181 Sauces and, 746 Japonais, 898 Molded, molding Sourdough, 176–177 Parfait (variation), 506 Japonais Rounds (variation), 898 cakes, 558, 559 Mushroom(s) Marble Cheesecake (variation), 292 Lemon Meringue Pie, 524 chocolate, 772–773 Bruschetta, 726–727 Marbled chocolate cigarettes Marjolaine, 262 cookies, 306 Duxelles, Petit Bouche, 714, 715 (variation), 831 Orange Mousseline Torte, 594 , baked, 352–354 Pizza, Wild, 716–717 Marbleized chocolate plaques, 829 Parisian Gâteau, 595 frozen desserts, 472 Tart, and Leek, 706, 707 Marble Pound Cake (variation), piping, 641 gelatin-stabilized preparations, 357 Tartlets, Creamed Wild, 713 256, 257 in Praline Parfait Dessert, 752, 753 mousse, 358 Muskmelons, 30

926 BAKING AND PASTRY Burnt Orange, 442–443 Honey Butter Ganache Pralines, 790 Linzer, 227 N Caramel, Clear (variation), 454 Ice Cream (variation), 481 Pâte Brisée, 222 Naan, 141 Citrus, 436 Mousse (variation), 379 Pâte Brisée, Whole Wheat with Biga, 199 Hard, 460 Sauce, 435 (variation), 222 Napoleons Vanilla Bean, 452 Sauce, Tropical Fruit Vacherin Puff. See Puff Pastry Classic, 654–655 Savarin Syrup, 437 with, 741 rubbed, 212–214 Strawberry, 656–657, 657 Sorbet, 490 Torte, 597 Short Navel oranges, 29 Sorbet, Blood Orange (variation), Pasteurized eggs, 17 Almond Paste, 226 Nectarine Butter (variation), 450 490 Pasteurized milk, 14 basic steps, 215 Nectarines, 31 Soufflé (variation), 400 Pastillage, 857 Chocolate, 224–225 Networking, professional, 4 Tart, Caramel, 536–537 –gum paste mixture, 846 Cornmeal, 225 Neufchâtel cream cheese, 15 Tart, Florida Sunshine, 532 link twist, 843–844 Rich, 224 New York Cheesecake, 738, 739 Tartlets, Bittersweet Chocolate, 644 Pastry(ies), Individual. See also Savory, 223 Northern Spy apples, 27 Torte, 596 Croissant(s); Danish; Tartlets Strudel, 217, 230 Nougat Torte, Mousseline, 594 Bombes strudel, stretching and assembly, Chocolate, Soft, 818, 819 Truffles, 787 Chocolate Caramel, 664 518 Montélimar, 816–817, 819 varieties of, 29–30 Chocolate Mousse, 665 tools for, 44–45 Nougatine Tuiles, 347 Orange Liqueur Soufflé Glacé Chocolate Peanut Butter, 666 Pastry flour, 10, 212 Nuss Bonbon, 806 (Frozen Soufflé), 503 Lemon, with Macerated Pastry tips, 45, 822 Nut(s). See also specific nuts Oregano, 22 Raspberries, 667 Pastry wheel, 45 Batter, in Havana Cake, 280 Organizations, culinary, 911 containers for, 640 Pâte à Bombe, 382, 474 Bonbon, Nuss, 806 Ovens, types of, 52–53 Cream Puffs, 676 Pâte à Choux, 228 Chocolate Nut Clusters, 820 Overpiped Cake, 880–881, 881 Éclairs, Chocolate, 674–675 basic steps, 216–217 in dragées, 775, 776 Overpiping, 826 Éclairs, Praline, 675 Chocolate (variation), 228 in gianduja, 774 Oxidizing agent, in flour, 9 Frangipane, Coconut, 682, 683 piping, 641 in knackerli, 794 Frangipane Triangle Slices, 659 Pâte Brisée, 222 Nougat, Montélimar, 816–817, 819 Galettes, Apple, 641 Whole Wheat (variation), 222 in rochers, 774 P Paddles, 40 Happiness, 681, 684 Pâte Fermentée storage of, 23 peels, 44 layered, 639 Boule with a Cross (variation), 153 Tuiles, Lace, 344 Pain au Chocolat, 623, 624 Mango Raspberry Slices, 660 defined, 148 varieties of, 23–25 Pain au Raisin, 635 Melon Sherry Cream, 668 Lean Dough with, 153 Nutmeg, 22 Pain de Mie, 124 Meringue Swans, 673 Multigrain Bread with, 152–153 Nut oils, 18 Pain Perdu, 750, 751 molded, 640 in Sourdough, Chocolate Cherry, Nut paste. See also Praline(s) Painted Rose Cake, 890, 891 Monte Alban, 679–680, 684 177–178 Hazelnut Chocolate Parfait, 505 Palette knives, 41 Mousse, Chocolate Caramel in Sourdough, Multigrain, 176–177 in ice cream, 467 with Prosciutto, 726 Dessert, 684, 686 Pathogens, and food-borne illness, macadamia, 367 Panettone, 185, 190–191 Mousse, Raspberry, in Glasses, 671 72, 73, 74 Pan-frying technique, 696–697 Mousse Slices, Mocha, 658 Patterned Joconde Sponge, 284–285 O Pan Grease, 893 Mousse, White and Dark Patterns, for royal icing, 825 Oat flour, 11 Panna Cotta, 375, 376 Chocolate, in Glasses, 670 Paulina, 684, 685 Oatmeal Cookies Chai (variation), 376 Napoleons, Classic, 654–655 Paysanne vegetable cut, 690 Fruit (variation), 333 Cinnamon (variation), 376 Napoleons, Strawberry, 656–657, Peach(es), 31–32 Raisin, 214, 333 Lemon (variation), 376 657 Butter (variation), 450 Oats Pan preparation Paulina, 684, 685 Ice Cream (variation), 481 gluten in, 70 cakes and quick breads, 238 Pecan Passions, 652 Sorbet, 491 types of, 11 cookies, 302 in Phyllo Cups, 673 Tart, Rustic, 531 Oblique mixers, 52 custards, baked, 353 piped, 640–641, 683 Peanut(s), 24 Occupational Safety and Health Pan Grease, 893 Praline Slices, 661 Banana Chocolate Dome, 736, 737 Administration (OSHA), 85 Pans Pyramids, Pistachio and Brittle, 780, 799 Oils. See also Fats baking, 48–50 Chocolate, 678–679 Crispy Base, 348 function in baking, 58 for bread making, 44 Raspberry Marzipan Slices, 662 in Peanut Butter Cookies, 343 as shortening agent, 58 crèpe and omelet, 51 Raspberry Wine Cream Slices, 663 Peanut Butter storage of, 17 for pan frying, 698 Roulade Slices, Chocolate, Bombe, Frozen (variation), 502 types of, 17–18 roasting, 696 658–659 Bombes, Chocolate, 666 Oil sprays, 18 sauté, 50–51, 693 Russian, 682, 683 Cookies, 343 Old-Fashioned Pound Cake, 256– Papaya, 33, 66 Summer Pudding, 669 Ice Cream (variation), 479 257, 258 Coulis, 433 Teardrops, Chocolate, 677, 684 Milk Chocolate Gianduja, 807 Oligosaccharides, 62 Sauce (variation), 435 Tiramisù in Glasses, 671 Sauce (variation), 429 Olive oil, 17 Sauce, with Lemon Lime Trifles, 672 S’Mores Cake, 599, 601 Omelet pans, 51 Chibouste, Gratin of, 743 Vacherins, 674 Pear(s) 100 Percent Rye Sourdough, 179 Parasites, in food-borne illness, 73 Victorias, 642, 653 Butter (variation), 450 1-2-3 Cookie Dough, 223 Parchment paper, 50 Pastry(ies), Savory. See Quiche; Caramel Sauce, Clear (variation), with Graham Cracker Crumbs cones, 45–46, 822 Savory Baking and Pastry 454 (variation), 223 Parfait, 474 , 45 Custard Tartlets, 646 Onion Chocolate, 504 with coupler, 822 Frangipane Tartlets, 650 Bialys, 204–210, 205 Chocolate Hazelnut, 505 Pastry brushes, 45 Mousse (variation), 379 chopping, 692 Lemon Savarin, Frozen, 507 Pastry Cream, 370 Poached, 899 Quiche, Caramelized, 703 Maple (variation), 506 Honey (variation), 370 Sorbet (variation), 491 Rye Dough, and Cheddar, 129, 133 Praline, 506 Liqueur-Flavored (variation), 370 Sorbet, Sangria, 495 Tart, 707, 708 Praline, Dessert, 752, 753 for Soufflés, 360, 399 Strudel, Cranberry, 553 On-site refrigeration units, 53 Paring knife, 38 Pastry Dough. See also Batters; and Thai Jewels, 463, 496, 758, 759 Opera Torte, 578, 579 Parisian Gâteau, 595 Crust(s); Phyllo; Pie Dough varieties of, 27 Orange(s) Parker House Rolls, 121 Almond, 226 White Pear and Huckleberry Bread Pudding, and Dried Cherry Parmesan cheese, 16 Cookie Sauce, 440–441 (variation), 374 Parsley, 22 Lemon (variation), 223 White Pear and Huckleberry Brioche Dough (variation), 186 Partial coagulation, 67 1-2-3, 223 Sauce, with New York Candied Peel, 796 Passion Fruit, 33 1-2-3, with Graham Cracker Cheesecake, 738, 739 Chiffon Sponge (variation), 287 Banana Broth, 463 Crumbs (variation), 223 Pearl sugar, 12 Curd (variation), 377 Banana Broth, Pear and Thai croissant, 234, 613 Pearl tapioca, 14 Diplomat Cream (variation), 395 Jewels with, 758, 759 Danish, 235, 613 Pecan(s), 24 Marinade, 444 Chibouste, 398 , 728–729 , 254 Muffins, Cranberry, 249, 615 Coconut , 609– Fig Newton, 236 Babka, Chocolate and, 100, Sauce 610, 610 laminated. See Laminated dough 189–190, 614 Blood Orange, 438–439

INDEX 927 Pecan(s), cont. Butter Crunch, 800 Pine Nut(s) Pear and Thai Jewels, 758, 759 , Soft, 196–197, 205 Chocolate Nut Clusters, 820 and Almond Tart, 536 Pineapple, Caramelized, with Prickly Pear Sorbet (variation), 491 Cranberry Pie (variation), 529 in Pesto, 893 Ginger Rum Sauce and Probe thermometers, 37 Cranberry Tart, 544 Pink peppercorns, 22 Coconut Sorbet, 747 Professionals. See Baking and pastry Diamonds, 311 Pinwheel Cookies (variation), 337, 338 Praline Parfait Dessert, 752, 753 professionals Filling, 311 Piping in restaurant menu, 733 Profiteroles Passions, 652 buttercream Savarin Madagascar, Tropical, Chicken Salad, Southwest, in, 725 Pie, 519, 529 leaf, 823 756, 757 Crabmeat and Avocado, 724 Pie, Chocolate (variation), 529 rose, 823–824 Strawberries, Three Ways, 754, 755 Proofers/proof box, 53, 112 Schnecken, 612, 631 shell border, 823, 868 Summer Pudding with Honey Proofing yeast dough, 112–113 Tartlets, Cranberry, 649 Chocolate Gel, 850 Tuile and Frozen Yogurt, 744 Prosciutto Zucchini Bread, 255 cookies, 307 Vacherin, Tropical Fruit, with Palmiers with, 726 Pectin, 13, 66, 67 ganache, 767, 768 Passion Fruit Sauce, 741 and Provolone Bread, 132 Peelers, swivel-bladed, 40 Overpiped Cake, 880–881, 881 Plum(s), 32 Protein Peeling fruit, 517 overpiping technique, 826 Pudding, 378 coagulation of, 67–68 Peels (paddles), 44 pastries, 640–641, 683 Röster, 434 denatured, 68 Peppercorns, 22 pearl border, 880, 881 Poached Fruit, 638 in flour, 57, 216, 217 Periodicals, culinary, 910–911 royal icing, 825, 826 Apple Compote, 447 gluten, 70 Permanent emulsion, 68–69 tempered chocolate filigrees and Apples, 290 Provolone and Prosciutto Bread, 132 Persimmons, 33 writing, 827 Cranberries, 899 Prune plums, 32 Personal hygiene, 73, 74, 75, 82 tools for, 45–46, 822 Pears, 899 Psychrophilic bacteria, 73 Pest control, 81 Piping cones, parchment, 45–46, 822 Raisins, 899–900 Pudding. See also Bread Pudding Pesto, 893 Piping tips, 45, 822 in Sangria Sorbet, 495 Chocolate (variation), 372 Petit Bouche Duxelles, 714, 715 Pistachio(s), 25 Poaching Liquid, 495, 898–899 Plum, 378 Petits Fours Bombe, Frozen (variation), 502 Port, 899 Rice, 373, 375 Frangipane Cake, 330 and Chocolate Pyramids, Saffron, 900 steamed, 358, 378 Frangipane Cake, Coconut, 329 678–679 Polenta Cake, 261 stirred, 355 glazed, basic steps, 331 Cream, 371 Almond (variation), 261 Summer, 669 pH scale, 61, 73–74 and Dates in Kataifi with Lemon Polysaccharides, 62, 65 Summer, with Honey Tuile and Phyllo Sorbet and Cardamom Pomegranates, 33 Frozen Yogurt, 744 Baklava, 342 Sauce, 742 Poolish, 148–149 Vanilla, 372 Cups, 673 Ganache Confections, 788 Baguette with, 154–155 Puff Pastry, 220–221 Décor, 350 Ice Cream (variation), 479 Epi with (variation), 156 Apple Tart, 530 Dough, 217, 640 Knackerli, 794 with, 198 Blitz, 220–221, 233 Spanakopita, 718, 719 Marzipan, 810 Tomato Dough with, 159–160 Butter Dough, 231 Physical assets, management of, 4 Marzipan, in Tree Trunks, 812 Whole Wheat Dough with, 157 Chocolate (variation), 231 Physical contaminants, 72 Mousseline, 392 Poppy Seed(s), 25 Garlic (variation), 231 Pie(s). See also Quiche; Tart(s) Nougat Montélimar, 816–817, 819 Lemon Muffins, 616 Inverse, 220, 232 Apple, 519, 520 Russian, 682, 683 Port rolling and folding (laminated Banana Cream (variation), 526 Soufflé (variation), 400 in Apple and Dried Fig Cobblers, dough), 62, 217, 218–220 Blueberry, 519, 522 Sponge, 278 Spiced, 547 for tarts, 515 Blueberry, with Fresh Berries, 523 Pita, 143 Fig Compote, 447 Pulled sugar Cherry, 521 with Poolish, 198 Figs, Roasted Black Mission, 900 blossom, 839–840 Chocolate Cream (variation), 526 Pitchers, graduated, 37 Fruit Soaker, 444 leaves, 841 Chocolate Pecan (variation), 529 Pithivier, 583 in Pizza, Wild Mushroom, 716 ribbon, 842 Coconut Cream (variation), 526 Pitting and coring fruit, 518 Poaching Liquid, 899 Pullman Loaves crumb topping, 513 Pizza, 699 Portable refrigeration, 53 , European fruit preparation for, 516–518 Dough, Durum, 144 Potassium bromate, in flour, 9 (Vollkornbrot), 184–185 Lemon Meringue, 524 Margherita, 717 Potato Rye Dough with Caraway Seeds Pecan, 519, 529 Wild Mushroom, 716–717 Bread, Roasted, 164–165 for, 136–127 Pecan, Chocolate (variation), 529 Planetary mixers, 52 Crêpes with Crème Fraîche and Wheat, 125 Pecan, Cranberry (variation), 529 Plaques Caviar, 730 Pumpernickel, European Pumpkin, 519, 525 chocolate, marbleized, 829 Tart, 709 (Vollkornbrot), 184–185 Sweet Potato, 527 marzipan, 836 Potato starch, 14, 66, 70 Pumpernickel flour, 11 Vanilla Cream, 526 Plated Desserts Pots de Crème, 369, 375 Pumpkin Pie Dough. See also Pastry Dough Banana Peanut Chocolate Dome, Pound Cake Bread Pudding (variation), 375 Basic, 222 736, 737 Lemon (variation), 257 Butter, 450–451 blind baked shells, 212, 515 at banquets, 734 Marble (variation), 256, 257 Cake, 273 crimping edges, 513–514 Cheesecake, New York, 738, 739 Old-Fashioned, 256–257, 258 Cheesecake (variation), 292 flaky and mealy, 212 Cheesecake, Walnut, with Dried Sour Cream Streusel, 257–258 Cheesecake Mousse, 390 top, 513, 514 Cherry Sauce and Vanilla Poured Sugar, 852 Crème Brûlée, 362, 375 rolling out and lining pan, 512–513 Bean Sherbet, 745 Praline(s) Crème Brûlée (plated dessert), 740 top crust, 513–514 Chibouste, Lemon Lime, Gratin Apricot, 792 Crème Brûlée, Spice Mix for, 902 Pie pans, 49 of, 743 Bavarian Cream (variation), 393 Filling, 525 Pineapple, 67 contrasting elements in, 732–733 Chocolate Cups, -Filled, 795 Fontaines, 636 Beurre Blanc, Honey, 459 Crème Brûlée, Pumpkin, 740 Éclairs, 675 Muffins (variation), 253 Braised, 896 Crêpes, Apple, with Cranberries, Gâteau Praliné, 592 Pie, 519, 525 Caramelized, with Ginger Rum Caramel Sauce, and Ice Honey Passion Fruit Butter Quick Bread, 249, 253 Sauce and Coconut Sorbet, Cream, 735 Ganache, 790 Soufflé (variation), 400 747 current trends in, 732 Ice Cream (variation), 479 Pumpkin Seed(s), 25 Chips, 893 Dates and Pistachios in Kataifi Mousseline, 392 Rolls (variation), 128 Coconut Passion Fruit Cake, with Lemon Sorbet and Parfait, 506 Purchasing system, 4 609–610, 610 Cardamom Sauce, 742 Parfait Dessert, 752, 753 Puréeing equipment and tools Coulis, Sage, 434 dessert station mise en place, in Rustle, 350 large, 51–52 in Ginger Rum Sauce, 456–457 733–734 Slices, 661 small, 43 in Honey Cardamom Sauce, 457 Financier, Almond Apple, with Soufflé (variation), 400 Pyramids, Pistachio and Chocolate, in Morning Glory Muffins, 249, 617 Date Dressing, 748, 749 Walnut, Cheesecake, 293 678–679 peeling and cutting, 517 frozen, 734 Walnut, Ice Cream, 486–487, 487 Savarin, Tropical Madagascar, Funnel Cake with Maple Syrup Walnut, Paste, 901 Q 756, 757 and Summer Fruit Sauces, Pre-ferments, 148–149. See Quiche Savarin Syrup, 437 746 also Biga; Poolish; Pâte Cheese, Three- (variation), 701 Tartes Tatin, 650–651 Granité Dessert Sampler, 760 Fermentée defined, 699 Twists, 635 Pain Perdu, 750, 751 Preshaping yeast dough, 108–110 Lorraine (variation), 701

928 BAKING AND PASTRY Onion, Caramelized, 703 Ribbon Cookies (variation), 337, 338 Russian, 682, 683 Ginger Rum, Caramelized Spinach Feta, 701 Ribbon rose, fondant, 849 Russian Tea Cookies, 339 Pineapple with Coconut Spinach and Goat Cheese, 702 Rice, 11 Rustle, 350 Sorbet and, 747 Quick Bread(s). See also Muffins Chocolate Tart, Belgian, 542 Rye Dough Hard, Lemon, 461 Banana, 254 Pudding, 373, 375 with Caraway Seeds for Pullman Hard, Orange, 460 basic principals of, 238 Rice flour, 11, 70 Loaves, 126–127 Honey Cognac, 458 Biscuits, Buttermilk, 252 Rich Short Dough, 224 Cheddar and Onion, 129, 133 Lemon (variation), 429 cooling, 238–239 Ricotta cheese, 15 Rye flour, 10–11, 70 Milk Dressing, Date and Vanilla, 463 mixing methods. See Mixing Ring mold, 50, 558, 607, 638 Rye Sourdough pan, with roasted food, 696–697 methods, batters Roasting techniques, 696–697 Multigrain, 180–181 Papaya, with Lemon Lime pan preparation, 238 Rochers, 774, 794 100 percent, 179 Chibouste, Gratin of, 743 Pumpkin, 249, 253 Rock salt, 21 Rustic, 181 Peanut Butter (variation), 429 Scones, Cream, 251 Rock Sugar, 854 Rye Sourdough Starter, 171 Pesto, 893 storage of, 239 Rod-and-bearing rolling pins, 44 Cracked Rye, 184 Pistachio Cream, 371 Zucchini, 255 Rolled dough reduction, 415 blitz puff pastry, 220–221 S Tomato, 894 R cookies, 304 Sabayon, 429 Velouté, Fish, 893 Raisin(s) laminated, 62, 217–220 basic steps, 412–413 Zabaglione (variation), 429 Apple Crisp, 549 pie, 512–513 Calvados, 429, 430 Sauce pots, 51 , 550 pizza method, 312 Champagne (variation), 429 Sautéing, 692–693 , 374, 375 Rolled oats, 11 Framboise (variation), 429 Sauté pans, 50–51, 693 Bread with Cinnamon Swirl, 140 Rolling pins, 44 Honey (variation), 429 Sauternes Reduction, Vanilla, 458 Cream Scones (variation), 249, Rolls Raspberry, 430 Savarin, 299 251 Beer Bread Dough, 130 Sabayon Mousse, Chocolate, 391 Lemon, Frozen, 507 Dough, 137 Corn, 129, 206 Sabayon Torte, Chocolate, 568 Tropical Madagascar, 756, 757 Fig Newton Dough, 236 Knot, 120–121 Sablés, Citrus White Chocolate, 318 Savarin Syrup, 437 Fruitcake, Christmas, 263 Parker House, 121 Saccharomyces cerevisiae, 60 Savory Baking and Pastry. See also Gugelhopf, 185, 192–193, 258 Pumpkin Seed (variation), 128 Sachet d’Épices, 894 Quiche Oatmeal Cookies, 214, 333 Rye Dough, Cheddar and Onion, Safety. See also Food safety; Kitchen Barquettes, Smoked Salmon Pain au Raisin, 635 129, 133 safety Mousse, 722 Panettone, 185, 190–191 Soft Roll Dough, 120 and disabled access, 85 Brie en Croûte, 700 Plum Pudding, 378 Sunflower Seed, 128, 129 regulations, 86 Bruschetta, Mushroom, 726–727 Poached, 899–900 Rondelle vegetable cut, 690 and smoking, 85–86 categories of, 699 Rum, Ice Cream, 483 Rose Saffron Poaching Liquid, 900 cooking methods, 692–698 Sauce, 445 buttercream, 823 Sage Pineapple Coulis, 434 Crêpes, Dill (variation), 730 Stollen, Christmas, 185, 194–195 Candied Petals, 896 Salmonellosis, 72 Crêpes, Potato, with Crème Ramekins, 360, 473 chocolate, 832–833 Salsa, Fruit, 443 Fraîche and Caviar, 730 Rapid rise yeast, 20 fondant ribbon rose, 849 Salt Crescents, Ham and Cheese, 705 Rasp, 40 gum paste, 844–845, 880 in bread making, 60 cutting methods, for vegetables Raspberry(ies), 29 marzipan, 834–836 hygroscopic properties of, 63 and herbs, 689–691 Bavarian Cream (variation), 393 Painted Rose Cake, 890, 891 types of, 20–21 Empanadas, Black Bean, 728–729 Caramels, 799–800 Rosemary, 22 Sanding sugar, 11 flavorings, 688 Charlotte Royale, 566, 579 Bread, 166–167 Sandwiches, 699 and food trends, 688–689 Cobbler, Three-Berry, 548 Cremeux, and Vanilla, 364 Croque Madame (variation), 727 Gougères, 723 Coulis, 432 Durum Dough, 119 Croque Monsieur, 727 Gougères, Herb Tomato Creams, 790–791 Röster, Plum, 434 Monte Cristo (variation), 727 (variation), 723 Curd Tartlets, 647 Roulade, 273 Sangria Sorbet, 495 Gougères, Miniature (variation), 723 Granita, 498 assembly of, 639 with New York Cheesecake, 738, Mousse Ice Cream, 481 Chocolate, 275 739 Blue Cheese, 722 Lemon–Basil Cake, 606, 607, 610 Chocolate Slices, 658–659 Sanitation certification programs, 85 Red Pepper, in Endive, 721 Macerated, Lemon Bombes with, Royal Icing, 851 Sanitation and cleaning Smoked Salmon, 720 667 flood work/run-outs, 825 of equipment and tools, 38, 74, 81 Smoked Salmon, Barquettes, 722 Mango Slices, 660 overpiping, 826 for food safety, 74, 76, 81 tartlets, 720 Marzipan Slices, 662 string work, 826 information sources on, 909 Palmiers with Prosciutto, 726 Mascarpone Tart, 533 working with, 824–825 for pest control, 81 Petit Bouche Duxelles, 714, 715 Mousse, 379 Rub, Brown Sugar Butter, 461 of rolling pins, 44 Pizza, Margherita, 717 Mousse in Glasses, 671 Rubbed doughs, 212–214 of storage areas, 76 Pizza, Wild Mushroom, 716–717 Sabayon, 430 Rubber spatulas, 41 of uniforms, 84 Profiteroles, Chicken Salad, Sauce, 435 Ruffle Cake, Chocolate, 590, 591 Santa Rosa plums, 32 Southwest, in, 725 Sauce (variation), 435 Ruffles, chocolate, 832 Saturated sugar solutions, 64 Profiteroles, Crabmeat and Sorbet (variation), 491 Rugelach, 312–313, 332 Sauce(s). See also Caramel Sauce; Avocado, 724 Soufflé, 402 Rum Fruit Sauce; Sabayon; Vanilla Sandwiches Wine Cream Slices, 663 Bread and Butter Pudding, 374, 375 Sauce Croque Madame (variation), 727 Yogurt, Frozen (variation), 488 Cake, 258, 259 Beurre Blanc, Pineapple Honey, 459 Croque Monsieur, 727 Reach-in refrigerator, 53, 76 Chestnut Cake, 24 Bourbon (variation), 429 Monte Cristo (variation), 727 Reading list, 908–909 Coconut Ginger Sauce, 441 Bourbon Cider, 449 Short Dough, 223 Reamer, lemon, 40 Frangipane, Coconut, 682 Butterscotch, 455 Spanakopita, 718, 719 Receiving process, 75 Ginger Sauce, 456–457 Cardamom, Honey, 457 Tart(s) Red Delicious apples, 26 Ginger Sauce, Caramelized Cardamom, Honey, Dates and Blue Cheese, 711 Red Pepper Mousse in Endive, 721 Pineapple with Coconut Pistachios in Kataifi with Leek and Mushroom, 706, 707 Reduction Sauce, 415 Sorbet and, 747 Lemon Sorbet and, 742 Onion, 707, 708 Vanilla Sauternes, 458 Granita, Mango, 498 Champagne, 460 Potato, 709 Red Wine and Citrus Granita, 501, 501 Hard Sauce, Lemon, 461 Chocolate, 432 Tomato, 710 Refrigeration, and food safety, 76 Lime Rickey Sauce, 439 basic steps, 413 Tartlets Refrigeration equipment, 53 Papaya Coulis, 433 Caramel Fudge, Milk Mousse, 720 Reheating foods, 77, 90 Pineapple Sage Coulis, 434 Chocolate, 456 Sun-Dried Tomato and Goat Restaurant pastry chef, 2 Praline Slices, 661 Fudge, 431 Cheese, 712 Resting dough (intermediate Raisin Ice Cream, 483 Fudge, Hot, 431 Wild Mushroom, Creamed, 713 fermentation), 110 Syrup, 259 with Praline Parfait Dessert, Wafers, Cheddar Cheese, 704 Retailer’s Association (RBA), 3 Tea Cookies, Russian, 339 752, 753 Scaling Retarding yeast dough, 107 Trifles, 672 choosing, 411 measuring conventions, 88–89 Retrogradation of starches, 66 Truffles, 786 Cinnamon (variation), 429 tools, 36 Rhubarb Strawberry Tart, 530–531 Zebra Torte, 580 Coffee (variation), 429 yeast dough, 108 Ribbon, pulled sugar, 842 Run-outs, with royal icing, 825 Ginger Rum, 456–457 Scarecrow template, 903

INDEX 929 Schnecken, 612, 631 basic steps, 469–470 Spanish Vanilla Cake, 282 Storage Scones, Cream, 240, 251 Black Currant, 493 Spanish Vanilla Torte, 577 of cakes and quick breads, 239 Scooping ganache, 768 Blood Orange (variation), 490 Spatulas, rubber and metal, 41 of chocolate, 18 Scoops, 41 Chocolate, 494 Specialty Cakes, 863. See also of dairy products, 14 Scoring bread dough, 113 Coconut, 494 Wedding Cake and food safety, 74, 76 Scrapers, bowl, 41 Coconut, Caramelized Pineapple Anniversary, 870–871 of fruit and vegetables, 26 Seafoam, 815 with Ginger Rum Sauce Butterfly, Mother’s Day, 874, of knives, 38 Searing, 692 and, 747 875, 903 of laminated dough, 221 Sea salt, 20 Grapefruit, 490 Chocolate Tiered, 884, 885 of nuts, 23 Seckel pears, 27 Guava (variation), 491 Congratulations, 872, 873, 905 of oils and shortenings, 17 Seed method of chocolate Key Lime (variation), 489 Dogwood Flowers, 878, 879 pest control in, 81 tempering, 763 Kiwi (variation), 491 Drapes and Swags, 888–889, 889 refrigeration equipment, 53 Seeds. See also specific seeds Lemon, 489 Hydrangea, 876, 877 of royal icing, 825 in Multigrain Bread, 152–153, 163 Lemon, Dates and Pistachios Link Twist, 886, 887 of seeds, 25 storage of, 25 in Kataifi with Cardamom Overpiped, 880–881, 881 of spices, 21 varieties of, 25–26 Sauce and, 742 Painted Rose, 890, 891 of wines, 34 Semisweet chocolate, 19 Lime (variation), 489 scheduling production, 864 Straight mixing method, 102 Semolina, 10 Lychee, 496 Tiffany Box, 882, 883 Strainers, 43 Dough, 161–162, 163 Lychee, Pear and Thai Jewels Spelt, 11 Strawberry(ies), 29 Separated foam mixing method, with, 758, 759 Spice(s), Spiced. See also specific spices Bavarian, Yogurt, 395 246–247 Mango (variation), 491 Apple and Dried Fig Cobblers, 547 blown sugar, making, 836–837 Servers, safe food handling by, 78 Mango, with Tropical Fruit Bieber, 902 Cobbler, Three-Berry, 548 Sesame (Seeds), 26 Vacherin with Passion Fruit Gingerbread (Lebkuchen), 902 Coulis (variation), 432 Brandy Snaps (variation), 315 Sauce, 741 Mirror Glaze, 425 in Crêpes d’Amour, 622 Ginger Truffles, 783 Orange, 490 for Pumpkin Crème Brûlée, 902 Ice Cream, 482 Shaping bread dough, 102, 110–111 Peach, 491 Sachet d’Épices, 894 Mousse (variation), 379 Shavings, chocolate, 831–832 Pear (variation), 491 seeds, 25 Napoleon, 656–657, 657 Shavings, coconut, 897 Prickly Pear (variation), 491 storage of, 21 Rhubarb Tart, 530–531 Sheet pans, 48 Raspberry (variation), 491 varieties of, 22 Sauce, Chunky, 440 Shell border, buttercream, 823, 868 Sangria, 495 Spiders, 40 Sauce, Tarragon, 439 Shells, chocolate, premade, 772 Sangria, with New York Spinach Sauce, Tarragon, in Strawberries, Sherbet Cheesecake, 738, 739 Feta Quiche, 701 Three Ways, 754, 755 basic steps, 469–470 sugar content of, 469, 470 and Goat Cheese Quiche, 702 Summer Pudding, 669 Buttermilk, 496 Syrup, 488 in Spanakopita, 718, 719 Syrup, Hot, 436 Chocolate, 497 Soufflé(s), 401 Spiral mixers, 52 Terrine, 402 sugar content of, 469, 470 basic steps, 360 Sponge Terrine, in Strawberries, Three Vanilla Bean, 497 Chocolate, 400 Chiffon, 287 Ways, 754, 755 Vanilla Bean, Walnut Cheesecake Chocolate, White (variation), 400 Chiffon, Chocolate, 288 Three Ways, 754, 755 with Dried Cherry Sauce Cinnamon (variation), 400 Chocolate (variation), 268 Victorias, 643, 653 and, 745 glacé, ramekins for, 473 Dobos, 276 Yogurt, Frozen, 489 Sherry Cream, Melon, 668 Glacé, Orange Liqueur, 503 Flourless, 281 Yogurt Bavarian Torte, 598 Shoes, 84 Lemon (variation), 400 Hazelnut, 277 Straw sugar, making, 838 Shortbread Cookies, 314, 335 Liqueur (variation), 400 Joconde, Patterned, 284–285 Streusel Sour Cream Pound Cake, Citrus, 317 Orange (variation), 400 Madeleine, 279 257–258 Short Dough Pastry Cream for, 399 Pistachio, 278 Streusel Topping, 901 Almond Paste, 226 Pistachio (variation), 400 Vanilla, 268 String work, with royal icing, 826 basic steps, 215 Praline (variation), 400 Sponge method of fermentation, 148 Striped chocolate cigarettes, 830–831 Chocolate, 224–225 Pumpkin (variation), 400 Spoons Striped chocolate triangles, 829 Cornmeal, 225 Raspberry, 402 measuring, 37 Strip Tartlets, 651 Rich, 224 Soufflé Cake, Chocolate, 275 wooden, 40 Strudel Savory, 223 Sour Cherry Granita, 500 Spraying Chocolate, 464 Apple, 550, 551 Shortening, 17, 18, 58 Sour Cream, 15 Springerle, 322 Cranberry Pear, 553 Shortening agents, 58 in Apple Custard Tart, 538 Springerle rolling pins, 44 Dough, 217, 230 Sieves, 43 in Mascarpone Cheesecake, 294 Springform pans, 49 stretching dough and assemby, 518 Silicone baking mats, flexible, 50 in Muffins, Lemon Poppy Seed, 616 Spring scales, 36 Substance abuse, and kitchen Silicone molds, flexible, 50 Pound Cake, Streusel, 257–258 Spritz Cookies, Almond, 314, 324 safety, 86 Simple Syrup. See Syrup, Simple Sourdough Spun Sugar, 854–855 Sugar. See also Confections; Sugar Single-acting baking powder, 61 Apple and Walnut, 174 Ball (variation), 855 Décor Single-fold laminated dough, 219–220 Chocolate Cherry, 177–178 Stabilizers, 56 Brown Sugar Butter Rub, 461 Skimmers, 40 Durum, 178–179 gelatin, 357 Brûlée Blend, 896 Slicers, 39 Multigrain, 176–177 Standardized formulas, 89–90 caramelized Smoked Salmon Mousse, 720 Rye Starches browning reaction, 59, 63 Barquettes, 722 100 percent, 179 gelatinization of, 65–66 dry method, 778 Smoke-roasting technique, 696 Multigrain, 180–181 gluten-free, 70 wet method, 777 Smoking, ban on, 85–86 Rustic, 181 retrogradation, 66 Cinnamon, 897 S’Mores Cake, Peanut Butter, 599, 601 with Rye Flour, 175 sugar molecules in, 62 cooking temperature, 62, 64, 779 Soaker White Wheat, 173 as thickener, 14, 65, 66 crystallization of, 62–63, 777 Carrot Dough, Whole-Grain, Whole Wheat, 172 Star fruits, 33 in enriched dough, 114–115 182–183 Sourdough Starter Steam baking, breads, 114 in fermentation process, 60 hot and cold, 151 establishing, 149 Steamed puddings, 358 functions in baking, 59 Multigrain Bread, 152 in Pumpernickel, European Steaming technique, 694–695 Glaze, Thread, 427 Multigrain Sourdough, 176–177 (Vollkornbrot), 184–185 Steam-injection ovens, 53 hygroscopic properties of, 63 Potato Bread, Roasted, 164–165 replenishing, 149–150 Steel-cut oats, 11 invert, 63, 64 Vollkornbrot (European Rye, 171 Stem-type thermometers, 37 as liquefier, 57, 59 Pumpernickel), 184–185 Rye, Cracked, 184 Stencils measuring density, 470 Sodium bicarbonate, 61 Wheat, 170 for cookies, 305 in sorbets and sherbets, 470 Soft Caramels, 797 in Whole-Grain Carrot Dough, Joconde Sponge, Patterned, stages of cooking, 777–779 Soft Ganache. See Ganache, Soft 182–183 284–285 Syrup, Sorbet, 489 Soft Pretzels, 196–197, 205 South African–style wedding cake, 862 making, 767 types of, 11–12 Soft Roll Dough, 120 Southwest Chicken Salad in tempered chocolate décor, 767, 827 Vanilla, 901 Sorbet Profiteroles, 725 Stir-frying, 693 Sugar Cookies, 314, 316 Apple, Granny Smith, 492, 492 Soybean oil, 17 Stock, Fish, 892–893 Sugar Décor Apricot (variation), 491 Soy products, in vegan baking, 70 Stollen, Christmas, 185, 194–195 blown sugar strawberries, 836–837 Banana, 493 Spanakopita, 718, 719 Stone fruits, 31–32 embellishing flowers, 849

930 BAKING AND PASTRY Fondant Apple Almond, 540 of reheated foods, 77 Tourné vegetable cut, 690 bow, 847–848 Apple Custard, 538 for pastry dough, 213 Toxins, and food-borne illness, 72 dogwood flowers, 848 Apricot Clafoutis, 545 puff pastry, 515 Training, job, 5 hydrangea flower, 848–849 blind baked shells, 515 roasting, 697 Transfer sheets, 47, 770 ribbon rose, 849 Caramel Orange, 536–537 for sugar cooking, 62, 64, 779 Tree Trunks, 812 Rolled, 859 Cheese, 534 for tempered chocolate, 69, 762, Tremors, 809 swag, 846 Chocolate Macadamia Nut, 541 763 Triangles, chocolate, 827–828 Gum Paste, 858 Chocolate Rice, Belgian, 542 Tempered chocolate striped, 829 dogwood flowers, 848 Cranberry Pecan, 544 in butter ganache, 767 Trichinella spiralis, 73 magnolia, 846 crumb topping, 513 cooling and setting, 765 Trifles, 672 –pastillage mixture, 846 Custard, Apple, 538 couverture, 762, 769 Trim loss, 95 rose, 844–845, 880 Custard Fruit, 539 décor, 827–832 Tropical fruits, 32–33 Pastillage, 857 defined, 699 dipping confections in, 769–770 Tropical Fruit Vacherin with Passion –gum paste mixture, 846 Florida Sunshine, 532 methods of tempering, 69, Fruit Sauce, 741 link twist, 843–844 Fruit, Rustic (variation), 531 762–764 Tropical Savarin Madagascar, 756, 757 Poured Sugar, 852 fruit preparation for, 516–518 molding, 772–773 Truffles Pulled Sugar, 856 Lemon Fantasy, 532–533 stencils and cutouts, 827 Classic, 780–781 blossom, 839–840 Lemon Mousse, 535 temperatures for, 763 Coconut Lime, 782 leaves, 841 Lime, Zesty, 537 testing, 764 décor for, 770, 771 ribbon, 842 pans, 49–50 thinning, 765 flavoring ganache for, 766 Rock Sugar, 854 Peach, Rustic, 531 Templates forming, 768 Spun Sugar, 854–855 puff pastry for, 515 décor, 903–905 Honey Lavender, 784 Spun Sugar Ball (variation), 855 Raspberry Mascarpone, 533 for royal icing, 825 Milk Chocolate, 785 straw sugar, making, 838 rolling dough/lining pan, 512–513 Temporary emulsion, 68–69 Orange, 787 Tartaric Acid, 857 Savory. See also Quiche Terrine, Strawberry, 402 Rum, 786 tools for, 46, 48 Blue Cheese, 711 Texture, in plated desserts, 732, 733 Sesame Ginger, 783 Sugar lamps, 48 Leek and Mushroom, 706, 707 Thermometers, 37, 77 Tea, 781 Sugar thermometers, 37 Onion, 707, 708 Thermophilic bacteria, 73 tempered couverture, 769 Sulfured molasses, 13 Potato, 709 Thickeners Tube pans, 49 Summer Pudding, 669 Tomato, 710 characteristics and uses of, 66 Tuile(s) with Honey Tuile and Frozen Strawberry Rhubarb, 530–531 eggs as, 66, 67–68 Banana, 346 Yogurt, 744 Tarte Tatin, 528 gelling agents, 13, 66, 67 Chocolate, 345 Sun-Dried Tomato and Goat Cheese top crust, 513–514 starches, 14, 65, 66 Chocolate Honey (variation), 347 Tartlets, 712 Walnut, 543 Thread Glaze, 427 Honey, 346–347 Sunflower Seed Rolls, 128, 129 Tartaric Acid, 857 Three Brothers, 808 Honey, Summer Pudding with Sunflower seeds, 26 Tarte(s) Tatin, 528 Three-fold laminated dough, 220 Frozen Yogurt and, 744 Superfine sugar, 11 Pineapple, 650–651 Tiered wedding cakes, 862, 863, 865 Lace Nut, 344 Supersaturated sugar solutions, 64 Tartlets Tiffany Box Cake, 882, 883 Nougatine, 347 Swag, fondant, 846 Bittersweet Chocolate Orange, 644 Time management, 5–6 Turbinado sugar, 12 Sweating technique, 694 Citrus, 645 Tiramisù, in Glasses, 671 Turntables, cake decorating, 46, 560 Sweet chocolate, 19 fillings, 638 Tiramisù Cream, 396 Twist Coffee Cake, 632 Sweet Dough Coffee Cake, 136–137 Fruit, Fresh, 642, 643 Toffee, 798 Twists Sweeteners. See also Sugar Lemon Curd, 646 Pecan Butter Crunch, 800 Danish, 632–633 monosaccharides and Margarita Chiffon, 648–649 Tofu Pineapple, 635 oligosaccharides, 62 mousse, savory, 720 and bacterial growth, 74 Two-stage mixing method, 242 types of, 12–13 Mushroom, Wild, Creamed, 713 in vegan baking, 70 Sweet Potato Pie, 527 pans, 50, 638 Tomato(es) U Swiss Meringue, 405, 416 Pear Custard, 646 Dough, 159–160 Ultrapasteurized milk and cream, 14 Buttercream, 408, 417 Pear Frangipane, 650 in Flatbread, Filled, 200 Uniform, chef’s, 82, 84 Syrup Pecan Cranberry, 649 Gougères, Herb (variation), 723 Unsweetened chocolate, 19 Banana, 438 Pineapple Tartes Tatin, 650–651 Pizza, Margherita, 717 U.S./metric conversion, 91, 93–94 in cake assembly, 557 Raspberry Curd, 647 Roasted, 159 Utility knives, 38 Caramel Simple, 438 Shells, 643 Sauce, 894 Citrus-Flavored, 897 shells, prebaked, 638 Tart, 710 V corn, 12 Strip, 651 Tartlets, Sun-Dried Tomato and Vacherin(s), 674 glucose, 12 Sun-Dried Tomato and Goat Goat Cheese, 712 Tropical Fruit, with Passion Fruit golden, 13 Cheese, 712 Tongs, 40 Sauce, 741 inverted, 13 Tea Tools. See Equipment and tools Vanilla (Bean), 23. See also Vanilla Lemon, 289 Chai Latte Cake, Milk Chocolate, Torte(s) Sauce malt, 13 601, 603 Bavarian Cream, 565, 571 Cookie Dough, 336 maple, 13 Chai Panna Cotta (variation), 376 Caramel Macadamia Nut, 600– Cream Pie, 526 Rum, 259 as flavoring, 34 601, 601 Cremeux, and Rosemary, 364 Savarin, 437 Granita, Green Tea, 500 Chocolate Almond, 576 in crème brûlée, 361 Simple, 900 Ice Cream (variation), 479 Chocolate Dacquoise, 588 and Date Milk Dressing, 463 Caramel, 438 Truffles, 781 Chocolate Marquise, 587 and Espresso Bombe, Frozen, 508 Coffee (variation), 900 Tea Cookies, Russian, 339 Chocolate Mousse, 589 Ice Cream, 475, 476 Liqueur-Flavored (variation), 900 Teardrops, Chocolate, 677, 684 Chocolate Sabayon, 568 Ice Cream, Armagnac, 480 Liquor-Flavored (variation), 900 Temperature Coffee Chantilly, 585 Ice Cream, Armagnac, Almond Vanilla (variation), 901 in bread making, 60 Dobos, 572 Apple Financier with, 748, 749 Sorbet, 488 baking, 114 garnishes for, 557 Kipferl, 314, 319 Strawberry, Hot, 436 desired dough temperature Havana, 571, 576 Pudding, 372 (DDT), 97–98, 106–107 Hazelnut, 571, 573 Sherbet, 497 T proofing, 112 Linzer Dough for, 227 Sherbet, Walnut Cheesecake with Table rest, 110 retarding dough, 107 Mocha, 575 Dried Cherry Sauce and, 745 Table salt, 20 total temperature factor (TTF), Opera, 578, 579 Simple Syrup (variation), 901 Tabling method of chocolate 106 Orange, 596 Spanish Cake, 282 tempering, 764 Celsius/Fahrenheit conversions, Orange Mousseline, 594 Spanish Torte, 577 Tangerines, 30 94, 907 Passion Fruit, 597 Sponge, 268 Tapioca, 14, 66, 70 and food safety Spanish Vanilla, 577 Sugar, 901 Tarragon Strawberry Sauce, 439 of cooled foods, 76, 77 Strawberry Yogurt Bavarian, 598 Vanilla Sauce, 428–429 Tart(s). See also Pastry Dough; Pie critical limits and controls, Wine Cream, 569, 571 basic steps, 411–412 Dough; Pie(s); Tartlets 79, 80 Zebra, 580 in Bavarian cream, 359 Almond and Pine Nut, 536 danger zone, 75 Zuger Kirsch, 581 Orange Vanilla Bean, 452 Apple, Puff Pastry, 530 in refrigeration storage, 76 Total temperature factor (TTF), 106 Sauternes Reduction, 458

INDEX 931 Vegan baking, 70 Whey powder, 70 Yeast Dough. See also Bread making; Vegetable oil, 17 Whipped Cream X Sourdough; Yeast Bread(s) Xanthan gum, 70 Vegetables. See also specific Chocolate, 462 Bagel, with Sponge, 203 vegetables Stabilized Solution for, 901 Beer Bread, 130 cutting methods, 689–691 uses for, 409 Y Brioche, Orange (variation), 186 Yeast. See also Fermentation selecting and handling, 26 whipping process, 409–410 Craquelin (variation), 186 to flour ratio, 106 yield percentage of, 94 Whips, 41 Durum, Pizza, 144 as leavener, 59, 60 Velouté, Fish, 893 Whisks, 41 Durum Rosemary, 119 natural, in sourdough starter, 149 Vertical chopping machines (VCMs), White Chocolate, 19 Lean, 115 in pâte fermentée, 148 52 Buttercream (variation), 418 baking, 114 in straight mixing method, 102 Victorias, 642, 653 Cheesecake (variation), 292 with Biga, 162–163, 163 types of, 20, 106 Viruses, in food-borne illness, 73 Ganache, Soft (variation), 421 cooling, 114 Yeast Bread(s). See also Bread Vital wheat gluten, 10 Ice Cream (variation), 477 direct fermentation, 102 making; Sourdough; Yeast Vollkornbrot (European Modeling, 852 gluten development, 103 Dough Pumpernickel), 184–185 Mousse (Pâte à Bombe), 382 with Pâte Fermentée, 153 Apple Cider, Belgian, 131–132 Volume measurement Mousse in Glasses, Dark temperature, 97 Babka, Chocolate and Pecan, 100, defined, 88 Chocolate and, 670 Whole Wheat, 118 189–190, 614 tools, 37, 88–89 Sablés, Citrus, 318 Raisin, 137 Bagels, 116 –117, 205 weight conversion, 91, 92–93, 906 Soufflé (variation), 400 Rye, with Caraway Seeds for Baguette, 154–155, 163 Truffles, Coconut Lime, 782 Pullman Loaves, 126–127 Bâtard. See Bâtard Truffles, Orange, 787 Rye, Cheddar and Onion, 129, 133 W Berliners, 146 Wafers, Cheddar Cheese, 704 White peppercorns, 22 Semolina, 161–162, 163 Bialys, 204–210, 205 Walk-in refrigerators, 53, 76 White Wheat Sourdough, 173 Soft Roll, 120 Boule. See Boule Walnut(s), 25 Whole-Grain Carrot Dough, 182–183 stretching, 143 Brioche Loaf, 185, 186 Baklava, 342 Whole grains, 8, 108 Sweet Dough Coffee Cake, Brioche à Tête, 100, 138–139 Brownies, Cake, 334 Whole Wheat Dough 136–137 Challah Carrot, Cake, 271 with Biga, in Roasted Potato Tomato, with Poolish, 159–160 Honey, 188–189 Cheesecake, 293 Bread, 164–165 Walnut Fig, 158, 163 Six-Braid (variation), 135, 185 Cheesecake with Dried Cherry Lean, 118 Whole-Grain Carrot, 182–183 Three-Braid, 134 Sauce and Vanilla Bean Pâte Brisée (variation), 222 Whole Wheat Ciabatta, 167–168 Sherbet, 745 with Poolish, 157 with Biga, in Roasted Potato Coffee Cake, Sweet Dough, 136 Cookies, Russian Tea, 339 Sourdough, 172 Bread, 164–165 Corn Rolls, 129, 206 Dragées (variation), 793 Whole wheat flour, 10, 70 Lean, 118 Craquelin, 100, 187 Fig Dough, 158, 163 Wild Mushroom Pizza, 716–717 with Poolish, 157 Day of the Dead, 185, 207–208 Marzipan, 811 Wine Yellow Cake, High-Ratio (variation), Doughnuts, 145 in Morning Glory Muffins, 249, 617 in Apple and Dried Fig Cobblers, 264 Epi (variation), 156 Nuss Bonbon, 806 Spiced, 547 Yield Flatbread, Filled, 200 Praline Ice Cream, 486–487, 487 in Beurre Blanc, Pineapple Honey, calculation of, 90–91 Focaccia, 163, 168–169 Praline Paste, 901 459 conversions, 91, 92 Funnel Cake with Maple Syrup and Raisin Dough (variation), 137 in Blood Orange Sauce, 438–439 edible-portion quantity (EPQ), 95 Summer Fruit Sauces, 746 Sourdough, and Apple, 174 Champagne Sauce, 460 percentage, 94–95 Grissini, 123 Tart, 543 in Cherry Sauce, 459 standardized, 89 Gugelhopf, 185, 192–193 Warm foaming method, 244, 246 in Cherry Sauce, Dried Cherry, Yogurt, 15 Hot Cross Buns, 185, 201–202 Washes, on breads, 113 445–446 Bavarian, Strawberry, 395 Lavash, 122, 142–143 Water Granita, Red Wine and Citrus, Bavarian Cream, 394 Multigrain, 152–153, 163 in bread making, 97–98, 107 501, 501 Bavarian Torte, Strawberry, 598 Naan, 141 functions in baking, 57 in Granita, Sour Cherry, 500 in Lemon Savarin, Frozen, 507 Naan with Biga, 199 hot water bath (bain-marie), 353 in Lemon Verbena Sauce, 442 in Sherbet, Buttermilk, 496 Pain de Mie, 124 hygroscopic properties of sugar in Orange Vanilla Bean Sauce, 452 Yogurt, Frozen Panettone, 185, 190–191 and salt, 63 in Plum Röster, 434 Chocolate, 488 Pita, 143 wash, on breads, 113 in Poaching Liquid for Fruit, 495, Lemon, 488 Pita with Poolish, 198 Watermelons, 30 898–899 Raspberry (variation), 488 Potato, Roasted, 164–165 Wedding Cake in reduction sauces, 415 Strawberry, 489 Pretzels, Soft, 196–197, 205 costing, 865 in Sabayon, 412–413, 429 Summer Pudding with Honey Prosciutto and Provolone, 132 Heart-Shaped, 866, 866–867 in Sabayon, Champagne Tuile and, 744 Pullman Loaves modern, 863 (variation), 429 Pumpernickel, European scheduling production, 864 in Sauce, Zabaglione (variation), (Vollkornbrot), 184–185 Z support for tiered cake, 863 429 Zabaglione (variation), 429 Rye Dough with Caraway traditional, 862 Sauternes Reduction, Vanilla, 458 Zebra Torte, 580 Seeds for, 136–127 transporting tiered cake, 865 selecting and storing, 34 Zester, citrus, 40 Wheat, 125 White Buttercream Magnolia, Wine Cream Zucchini Pumpernickel, European 868–869, 869 Bavarian (variation), 393 Bread, 255 (Vollkornbrot), 184–185 Weight measurement Raspberry Slices, 663 Muffins (variation), 255 Raisin, with Cinnamon Swirl, 140 defined, 89 Sauternes Crème (variation), 396 Zuger Kirsch Torte, 581 Rolls scales for, 36 Tiramisù, 396 Beer Bread Dough, 130 volume conversion, 91, 92–93, Torte, 569, 571 Corn, 129 906 Winesap apples, 27 Knot, 120–121 Wheat. See also Whole Wheat Wooden spoons and paddles, 40 Parker House, 121 Dough Work environment, 5, 82 Pumpkin Seed (variation), 128 classification of, 8 Working Pastry Chef (WPC), 3 Rye Dough, Cheddar and Pullman Loaves, 125 Wreath Coffee Cake, 633 Onion, 129, 133 Sourdough, White, 173 Writing, piping, 827 Sunflower Seed, 128, 129 Sourdough Starter, 170 Rosemary, 166–167 Wheat flour, 8–10, 57, 70 Savarin, 299 Wheat kernel, 8–9 Stollen, Christmas, 185, 194–195

932 BAKING AND PASTRY