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NEW EDITIONAVAILABLE

FEBRUARY 2008Request your exam

copy today!

The piping hot new edition of the definitive baking text

Introducing Professional Baking, Fifth Edition!

Key features of the new edition include:• Close to 900 recipes throughout the text, with

completely new recipes and dozens more that have been revised and improved

• A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets

• Features over 100 new photographs of finished dishes, techniques, and product identification—bringing the total to more than 775 color photographs and illustrations

• More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques

• Completely redesigned to adapt the book to nearly any way the couse is taught

• Each copy of the book includes a new recipe management software program, Wiley CulinarE-Companion™, featuring user-friendly navigation, flexibility, and robust content—which means no special training necessary!

• New laminated method cards are packaged free with every text! These cards feature step-by-step instruc-tions of the key mixing methods used in creating yeast doughs, quick breads, cakes, and cookies.

• New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest

• Instructor’s Manual with Study Guide Solutions(978-0-470-25392-2) includes teaching suggestions and test questions

• Free Instructor’s Resource CD-ROM(978-0-470-25860-6) includes PowerPoint® slides, test questions, an electronic version of the Instructor’s Manual, and all images from the text

• Downloadable instructor resources may be accessed via the newly updated and revised Companion Web site: wiley.com/go/gisslen

• Course management options are available with this title! Visit wiley.com/college/solutions for WebCT and Blackboard information

Instructor resources:

• Study Guide (978-0-471-78350-3) contains review materials, practice problems, and exercises

• Wiley CulinarE-Companion™ CD-ROM is packaged for free with every text! Visit wiley.com/go/gisslenprobakingfor a demo of the software

• Students will find helpful chapter reviews and self tests as well as Web links for each chapter by visiting www.wiley.com/go/gisslen

• Each copy of the text comes packaged with laminated Professional Baking Method Cards

Student resources:

Wayne Gisslen’s Professional Baking and Professional Cooking textbooks have educated hundreds of thousands of students and professional chefs—with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. This new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work, now increasingly taught in introductory courses.

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aking and Pastry texts!

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Dear Colleagues,

It is with great pleasure that I, along with Wiley’s Editorial, Marketing, and Sales teams, announce the publication of Professional Baking, Fifth Edition. Readers of earlier editions will find new information in virtually every chapter. At the same time, the book has retained the core material that has made this text the standard reference and learning tool in its field. The range of new and updated material in this fifth edition—as well as the modernized design—make this the most comprehensive and most useful introductory baking text to date.

Many important additions have been made to Professional Baking to make it even more useful and versatile. From a new chapter devoted to baking for various types of special diets to new sidebars expanding on essential topics, this new Fifth Edition has incorpo-rated a wealth of new material in response to input from instructors and students alike. The completely new recipe management software—Wiley CulinarE-Companion™—is another key addition that you will certainly want to familiarize yourself with. Visit wiley.com/go/gisslenprobaking for a demo of the software, which will be packaged for free with every copy of Professional Baking. We have also made available, with each copy of the text, portable method cards that allow students to have the core mixing methods right at their fingertips in the kitchen.

This brochure provides a detailed preview of what’s to come when the book publishes in February. Take a look at pages from a sample chapter, check out the text’s new features, go to the Web site mentioned above for a software preview, and get acquainted with the extensive list of instructor supplements—all of this information is right here!

Should you like to learn more about the new edition or request an examination copy, simply contact your local Wiley representative (wiley.com/college/rep) or mail the attached card. You can also feel free to contact me with any feedback at gisslen@wiley.com.

Thank you for your support, and enjoy the new edition.

All the best,

Wayne Gisslen

Professional Baking, Fifth Edition!

Contents

Recipe Contents

About Le Cordon Bleu

Foreword

Preface

Chapter

1 TheBaking ProfessionChapter

2 BasicProfessional Skills:Bakeshop MathandSanitationChapter

3 BakingandPastry EquipmentChapter

4 IngredientsChapter

5 BasicBaking PrinciplesChapter

6 Understanding YeastDoughsChapter

7 Understanding ArtisanBreads

Chapter

8 LeanYeastDoughsChapter

9 RichYeastDoughsChapter

10 QuickBreadsChapter

11 Doughnuts, Fritters,Pancakes, andWafflesChapter

12 BasicSyrups, Creams,andSaucesChapter

13 PiesChapter

14 PastryBasicsChapter

15 TartsandSpecial PastriesChapter

16 CakeMixing andBaking

Chapter

17 Assemblingand DecoratingCakesChapter

18 SpecialtyCakes, Gâteaux,andTortenChapter

19 CookiesChapter

20 Custards, Puddings,Mousses, andSoufflésChapter

21 FrozenDessertsChapter

22 FruitDessertsChapter

23 DessertPresentationChapter

24 ChocolateChapter

25 Marzipan,Nougatine, andPastillageChapter

26 SugarTechniquesChapter

27 Bakingfor SpecialDiets

Appendix 1 Large-Quantity MeasurementsAppendix 2 MetricConversion FactorsAppendix 3 DecimalEquivalents ofCommonFractionsAppendix 4 Approximate VolumeEquivalents ofDryFoodsAppendix 5 Temperature Calculationsfor YeastDoughsAppendix 6 EggsandSafety

Glossary

Bibliography

Recipe Index

Subject Index

W hat is “healthful” food?First,ofcourse,the

foodmustnotdoharm.Inlightofourincreasing

awarenessoffoodallergies,somefoodsthatare

perfectlysafeforsomepeopleareanythingbuthealthfulfor

thosewhoareallergictooneormoreoftheiringredients.Sec-

ond,tobehealthful,afoodmustcontributetoourwell-being.It

mightbearguedthatevenarichdessertwithnonutritionalvalue

buthighinfatandsugarcancontributetoouremotionalwell-be-

ingbybeingdeliciousandsatisfying.Mostpastrychefswould

probablyagreewiththatstatement.However,whatweusually

meanwhenwesayafoodishealthfulisthatitishighinnutrients

andlowincaloriesfromfatandsugar.

Itissometimessaidthatbakersareinthe“fatbusiness”be-

causetheproductstheymakearehighinfat.Thisisnotcompletely

true,oratbestitismisleading.Manyofthemostimportantprod-

uctsofthebakeshoparelowinfatorfat-free,fromFrenchbreads

tofruitcompotesandmeringues.Nevertheless,otherproducts,

suchaspastriesandcookies,arehighinfatandlowinnutrients

otherthancalories.Pastrychefsarerespondingbytryingtode-

velopmorehealthfulversionsofpopularitems.

Moreimportantly—becauseallergicreactionscanbefatal—

cooks,bakers,andpastrychefsmustbecomeawareoftheprob-

lemoffoodallergiessotheycanproducefoodsthatareboth

deliciousandsafefortheircustomers.

After reading this chapter, you should be able to:

1.Identifyanddescribenutritionalconcernsassociatedwithbakedgoodsanddesserts.

2.Identifyanddescribeallergyandfoodintoleranceconcernsassoci-atedwithbakedgoodsanddes-serts.

3.Identifythethreewaystomodifyaningredientinabakingformulatomaketheformulasuitableforaspecializeddiet.

4.Usingaknowledgeofingredientfunctions,describehowtoreduceoreliminatefat,sugar,gluten,anddairyproductsinbakingformulas.

Chapter 27BakingforSpecialDiets

D   B a s i c N u t r i e n t s R e v i e w e d   ECarbohydrates are the body’s most important sources of food energy. These compounds consist of long chains of carbon atoms with oxygen and hydrogen atoms attached to the sides. Starches and sugars are the most important dietary carbohydrates.

Fats supply energy to the body in highly concentrated form. Also, some fatty acids are neces-sary for regulating certain body functions. Third, fats act as carriers of fat-soluble vitamins.

Proteins are essential for growth, for building body tissue, and for basic body functions. They can also be used for energy if the diet doesn’t contain enough carbohydrates and fats.

Vitamins are present in foods in extremely small quantities, but they are essential for regulating body functions. Unlike proteins, fats, and carbohydrates, they supply no energy, but some of them must be present in order for energy to be utilized in the body. Water-soluble vitamins (the B vitamins and vitamin C) are not stored in the body, so they must be eaten every day. Fat-soluble vitamins (A, D, E, and K) can be stored in the body, but the total amount eaten over time must be sufficient.

Minerals, like vitamins, are also consumed in small quantities and are essential for regulat-ing certain body functions. Major minerals include calcium, chloride, magnesium, phosphorus, sulfur, sodium, and potassium. Trace minerals, eaten in even smaller amounts, include chromium, copper, iron, zinc, and iodine. Of all these, sodium, the major mineral in table salt, can contribute to high blood pressure if eaten in large quantities, as it often is.

Water supplies no energy, but the body can’t function without it. The adult human body is 50 to 60 percent water by weight.

D   F i b e r   EThe term fiber refers to a group of complex carbohydrates that can’t be absorbed and used by the body. Thus, fiber supplies no calories. However, fiber is important for the proper func-tioning of the intestinal tract and the elimination of body waste. In addition, there is evidence that sufficient dietary fiber helps prevent some kinds of cancers and helps decrease cholesterol in the blood. Fruits and vegetables, especially raw, and whole grains supply dietary fiber.

N U t r I t I o N I N t h e B a k e s h o p

T he role of the bakerorpastrychefinpreparingnutritiousfoodsvar-iesgreatly,dependingonthepartoftheindustryinwhichheorsheworks.

School,hospital,andnursinghomefoodservicesmust,ofcourse,planmenustomeetbasicnutritionalneeds.Aqualifieddietitianisusuallyrequiredinsuches-tablishments.Ontheotherhand,retailbakersandrestaurantpastrychefshaveaprimaryresponsibilitytoprepareavarietyofattractiveandflavorfulitemsthatwillsell.Itisoftengoodbusinesstoincludemorehealthfulpreparationsamongtheitemsforsale,butmanycustomerswillstillchoosewhitebreadoverwholegrainorchocolatemousseoverfruitcompote.

Satisfyingnutritionalconcernshastwoaspects:providingdesirablenutri-entsandavoidingundesirablenutrients.Anutrientisasubstancethatisessen-tialforthefunctioningorgrowthofanorganism.Forthisdiscussion,wedividenutrientsintotwocategories:

1.Nutrientsthatprovideenergy:fats,carbohydrates,andproteins.(Notethatproteinscanbeusedbythebodyforenergy,buttheirmoreimpor-tantfunctionistoprovidethebuildingblocksofallcells.Seesidebar.)

2.Nutrientsthatareneededformetabolism,orbasicbodyfunctioning,in-cludingallthechemicalprocessesthattakeplacewithincells:vitamins,minerals,andwater.

Ahealthful,balanceddietisonethatincludesallthenutrientsinjusttherightamounts,nottoomuchortoolittleofanyofthem.Formanypeople,bal-ancingthedietmeansconsumingfoodswithmorevitaminsandminerals—themetabolismnutrients—andlessfatandcarbohydrates—theenergynutrients.

MixingMethodsMostquick-breaddoughsandbattersaremixedbyoneofthreemixingmethods.

◆ Thebiscuitmethodisusedforbiscuits,scones,andsimilarproducts.Itissometimescalledthepastry methodbecauseitislikethatusedformixingpiepastry.

◆ Themuffin methodisusedformuffins,pancakes,waffles,andmanyloaf-typeorsheet-typequickbreads.Thismethodisfastandeasy.However,thedangeristhedoughcanquicklybecomeovermixed,resultingintough-ness.Muffin batter should be mixed only until the dry ingredients are just moistened.Donotattempttoachieveasmoothbatter.Someloafbreadsandcoffeecakesarehigherinfatandsugarthanmuffins,sotheycanwith-standalittlemoremixingwithoutbecomingtough. Thismixingmethodisnotassuitableforformulashighinfat,unlikethecreamingmethoddescribednext.Consequently,quickbreadsmixedbythismethodarenotasrichandcakelikeasmuffinsandotherproductsmixedbythecreamingmethod.Theytendtobealittledrier,morelikebreadsthancake.High-fatmuffinssellbetterintoday’smarket(inspiteofthepublic’sconcernaboutfat),sothemuffinmethodisnotasoftenusedasitoncewas.Keepthisinmindasyoutrythemuffin-methodformulasinthischapter.

L o w- Fat a p p L e h o N e y M U F F I N s

Ingredient U.s. Metric %

Whole wheat 12 oz 340 g 75 flour

Oat flour 4 oz 110 g 25Baking powder 1 oz 30 g 6Cinnamon 0.1 oz (11⁄2 tsp) 3 g 0.6Cardamom 0.03 oz (1⁄2 tsp) 1 g (2 mL) 0.2

Applesauce, 1 lb 14 oz 560 g 125 unsweetened

Honey 10 oz 280 g 62.5Egg whites, 4 oz 110 g 25

beaten

Raisins 6 oz 170 g 38

Total weight: 3 lb 9 oz 1617 g 356%

procedure

M i x i n g

Muffinmethod(p.220)

1. Sifttogethertheflours,bakingpowder,andcardamom.

2. Mixtogethertheapplesauce,honey,andeggwhites.

3. Addtheliquidingredientstothedryingredientsandmixjustuntilcombined.

4. Mixintheraisins.

PA n n i n g

Usepapermuffincupstolinemuffinpans,orspraythepanwithanonstickspray.Filltinsone-halftotwo-thirdsfull.Exactweightdependsonpansize.Averagesizesare2oz(60g)forsmallmuffins,4oz(110g)formediummuffins,and5–6oz(140–170g)forlargemuffins.

B A k i n g

375°F(190°C)forapproximately20minutes,dependingonsize.