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A Textbook of Baking and Pastry Fundamentals

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A Textbook of Baking and Pastry Fundamentals A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. and engagement in and out of the classroom. This visibility into student ❷ Breads Five chapters focus on breadmaking, from basic quickbreads to yeast breads performance, paired with your stu- and advanced artisan specialties such as sourdough breads and laminated doughs. dents’ renewed energy for the mate- ❸ Desserts and Pastries Fundamental baking techniques used in the preparation of rial, empowers you to spend your cookies, pies, creams, custards, cakes and frozen desserts are explained and then class time on the meaningful instruc- demonstrated with a wide range of formulas for components and finished products. tion that only you can deliver. For A chapter on healthy baking and special dietary needs concludes this section. more details, see the Comprehensive Teaching and Learning Package ❹ Advanced Pastry Work Chapters on tortes and entremets, petits fours, chocolate, page ix. plated desserts, sugar work and confections demonstrate advanced concepts and techniques. UPDATES ◾ Three new chapters expand coverage of yeast breads, cake assembly and sugar work. ◾ More than 375 new photographs and illustrations provide clear representations of core preparations that are the foundation of any good baking textbook. ◾ Over 60 new formulas and variations reflect up-to-the-minute trends in bakeries and foodservice operations. ◾ New step-by-step photographs emphasize stages in making key products such as yeast and sourdough breads, doughnuts, laminated dough, cake batters and pie crust, as well as cake decorating, torte assembly and advanced confectionery techniques. ◾ New photographs illustrate contemporary plate presentation styles to help stu- dents in their mastery of plating and presentation. ◾ Content revisions and updates were written to improve readability and align proce- dures, photos and recipes more closely. ◾ Content updates reflect current trends in the world of baking and pastry, such as the interest in food safety, gluten-free baking, use of whole grains, plant-based foods and advanced bread, pastry and confectionary techniques. ◾ Enhanced food science coverage highlights the functions of ingredients with additional information on flavor wheels. ◾ Expanded tables and troubleshooting content is included throughout the text to help students master fundamental bakeshop items such as puff pastry, pies, éclair paste and pastry cream. ii A01_LABE5000_04_SE_FM.indd Page 3 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Visual Guide Easy toM05_LABE5000_04_SE_C05.indd navigate, On PageBaking 120 10/17/19 is 2:15 divided PM f-0039 into bite-sized/209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND subsections to optimize ... the learning process. We invite you to explore this new edition with the follow- ing guided tour through the features included. 120 CHAPTER FIVE After studying this chapter, ▲ Learning Objectives you will be able to: aking is a science that relies upon chemistry and the physics of heat transfer, plus Eacha dash chapter of microbiology. begins The actions with that takeclearly place for a mixture of flour, fat ▶ describe and use various mixing and water to become a finished product are a function of scientific principles. methods, and explain the importance Bstated objectives that focus on Understanding this allows you to select ingredients and work with formulas more easily. of gluten and moisture in mixingM05_LABE5000_04_SE_C05.inddThoughwhat a degree students in chemistry Page can or120 physics 10/17/19achieve is not 2:15 a prerequisite PMby f-0039 for working in the bake- /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... ▶ describe the three primary forms of shop,completing a good understanding the of material.the everyday science of the kitchen is fundamental to heat transfer and explain how heat success. You will find different aspects of the principles discussed in this chapter demon- affects batters and doughs M07_LABE5000_04_SE_C07.inddstrated and expanded upon Pagethroughout 168 10/17/19 this text.1:27 PM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... M05_LABE5000_04_SE_C05.indd Page 120 10/17/19 2:15 PM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... ▶ describe the various baking and cook- ing methods employed in the bakeshop ▶ describe the stages of the baking process MIXING METHODS AND TECHNIQUES 120 CHAPTER FIVE ▶ explain the science of taste and basic The first168 step in CHAPTERthe production SEVEN of breads, pastries and other bakeshop products is the flavor principles measuring of ingredients as discussed in Chapter 4, Mise en Place. Once measured, ▶ apply the science of taste and basic ingredients must be mixed or combined correctly in order to achieve the desired results. flavor principles After120The techniques Afterstudying CHAPTER studying used to mix this FIVEthisor combine chapter, chapter, ingredients affect the baked good’s final volume, appearance and texture. Mixing assists with the following: you willyou bewill ablebe able to: to: read makingaking dates is a back science to ancient that times. relies Over upon the centuries, chemistry bakers and have the learned physics of heat transfer, plus ▪▪ Even distribution of dry and liquid ingredients. to manipulate the basic ingredients—flour, water, salt and leavening—to produce a dash of microbiology. The actions that take place for a mixture of flour, fat emulsify to combine a fat and a liquid into a ▪▪ Breakdown▶ select and of use fats yeast and properly liquids, causing them to blend aor vast emulsify variety. Fatsof breads. do not Thin-crusted baguettes, tender Parker House rolls, crisp homogeneous mixture by properly blending ▶Afterreadily studying combine with this water. chapter, Various mixing methodsB help fats to emulsify with describe and use various mixing flatbreads and chewyand bagelswater are to created become by careful a finished selection andproduct handling are of the a samefunction key of scientific principles. ingredients ▶ describe and carry out the 10 stages methods,liquids andinto aexplain homogenous the importancemixture (a mixture ingredients. that Bis consistent A renewedaking throughout). interest is a science in the traditional that relies craft upon of baking chemistry has seen many and new the artisan physics of heat transfer, plus you willinvolved be ablein yeast bread to: production Understanding this allows you to select ingredients and work with formulas more easily. of ▪gluten▪ Activation and of moisture the proteins in in mixing wheat flour, causingbread the bakeries formation opena ofdash inthe recent elastic of years.microbiology. Customers are The demanding, actions and that more takerestaurants place are for a mixture of flour, fat structure▶ prepare called a variety gluten of yeast. Gluten breads, development is affected by factors including ▲ Though a degree in chemistry or physics is not a prerequisite for working in the bake- serving, exciting bread assortments at every meal. Although few baked goods intimidate ▶ describemixingbagels, and technique, flatbreads,use various fat, and moisture, othermixing bread formula type and ingredients.and water to become a finished product are a function of scientific principles. Chapter▶ describe Introduction the three primary forms of noviceshop, bakers aas goodmuch as understanding yeast breads, few are of actually the aseveryday forgiving toscience prepare. Byof master the kitchen- is fundamental to aerate to incorporate air into a mixture methods,▪▪
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