Baking Fundamentals
American Culinary Federation, The
Noble Masi, CMB, CEPC, AAC, HOF
Brenda R. Carlos

ISBN-10: 0131183516
ISBN-13: 9780131183513

Publisher: Prentice Hall
Copyright: 2007
Format: Cloth; 624 pp
Published: 07/10/2006

Suggested retail price: $96.00
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For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.

 

Drawing on the authors’ expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.

 

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For courses in Introduction to Baking, Basic Baking and Pastry Skills and Professional Baking.

 

Drawing on the authors’ expertise, The Principles of Baking: Baking Fundamentals explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Ideal for beginning students, it focuses on the basic principles behind formulas–ratios, sequence, time and temperature–and how thesefactors impact allquality-baked products. Divided into units, it begins with a historical sketch of the industry, offers a separate chapter on formula yields and baking math, and ends with interesting interviews and industry profiles. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.

 

Features

 

Author expertise–gives the text credibility and students an opportunity to learn techniques from the masters.

·        Written by Noble Masi who has fifty years of professional baking experience and 38 years of experience as an educator.

·        Co-authored by Brenda Carlos who is a member of the International Foodservice Editorial Council and is a seasoned editor and writer.

 

A focus on the four basic principles behind formulas–includes an emphasis on ratios, sequence, time and temperature.

·        Simplifies the baking process by giving students the ability to understand the factors that impact baking and pastry formulas.

·        Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes.

 

A chapter on formula yields and baking math–appears as Unit 7.

·        Teaches students how to increase or decrease formula yields to fit any production requirement.

·        Provides numerous examples and opportunities for students to test their own knowledge of formula yields and baking math.

 

A collection of Benchmark Formulas–appears within the text.

·        Marks a Benchmark Formula whenever a new baking technique is introduced so students know they are learning new material. 

 

Photos and diagrams–accompany Benchmark Formulas and material in the text.

·        Help illustrate Benchmark Formulas and procedures using a photograph for each step.

·        Provides students with visual reinforcement for new techniques and basic baking principles.

 

Industry profiles and numerous biographies–appear within the text.

·        Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals.

·        Help instructors introduce careers that are available in the industry.

 

Learning activities–can be easily adapted to any classroom setting.

·        Provide hands-on exercises that reinforce basic baking principles being covered within each unit. 

·        Demonstrate how ratios, sequence, time and temperature impact outputs.

 

Unit summaries and unit reviews–test students’ knowledge and understanding.

·        Highlight the important points of each unit and recap essential concepts in a quick-reference format.  

·        Provide thought-provoking questions that can spark classroom discussion.

 

Chef’s Tips–appear throughout the text.

·        Build on the authors’ years of experience in the industry.

·        Provide an excellent source of information that can be referred to throughout one’s professional baking career.

 

Workbench baking dilemmas–appear in Appendix VII.

·        Provide real-life examples of baking situations in an engaging question/answer format.

·        Represent some of the actual questions Chef Masi has received over the years as editor of this regular Modern Baking column.

Table of Contents

 

SECTION ONE: BAKING’S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION

Unit 1: Introduction to Baking

Unit 2: Sanitation and Food Safety

 

SECTION TWO: INGREDIENTS

Unit 3: The Market Basket

Unit 4: The Expanded Market Basket

Unit 5: Specialty Ingredients

 

SECTION THREE: EQUIPMENT AND MEASURING

Unit 6: Tools of the Trade

Unit 7: Measuring Ingredients; Changing Formula Yields

 

SECTION FOUR: YEAST DOUGH MIXING AND BAKING

Unit 8: Baking Principles for Yeast Dough

Unit 9: Yeast Leavened Dough

  

SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH

Unit 10: Croissant, Danish, Puff Pastry and Cream Puff Dough

 

SECTION SIX: THE STOVE TOP AND OVEN

Unit 11: The Stove Top and Kettle

Unit 12: Pies and Tarts

 

SECTION SEVEN: COOKIES

Unit 13: Cookie Variations

 

SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS

Unit 14: Biscuits, Quick Breads, and Doughnuts

Unit 15: Cake Formulas and Mixing Methods

 

SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES

Unit 16: Icing, Frostings & Glazes

Unit 17: Chocolate

 

SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES

Unit 18: Cake Assembling and Decorating

Unit 19: Specialty Cakes & Tortes

Unit 20: Pastries & Desserts

 

SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING

Unit 21: Certification, Professional Organizations, Baker’s Interviews

 

APPENDIX I: Helpful Conversion Charts

APPENDIX II:             Pan Care

APPENDIX III:           U.S. Baking and Pastry Arts Educational Programs

APPENDIX IV:           Resources

APPENDIX V:            Egg Tips

APPENDIX VI:           Mold Prevention Tips

APPENDIX VII:          The Workbench: Baking Applications

APPENDIX IX:           Basic Mixing Methods

APPENDIX X:            Top 10 Servsafe® Food Safety Tips

APPENDIX XI:           Changing Yields Worksheet

 

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