Table of contents for About professional baking / Gail Sokol.

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Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Table of Contents
Chapter 1	Mise en Place
			Organizational Skills Needed for Baking
			How to Measure the Ingredients in This Book
			The Correct Tools of Measurement
	How to Use a Baker's Scale
	How to Use a Digital Scale
	Baker's Percentages
	Baking Tools and Equipment Defined
	Helpful Hints in Using This Text
Procedure to Make Parchment Cake Pan Liners for Round Cake 	 Pans
	How to Line Sheet Pans with Parchment Paper
	Proper Preparation of Cake Pans before Baking
	Preparing Muffin Tins
	Forming a Parchment Cone
	Sifting Dry Ingredients
	Storing Baked Goods
	Properly Wrapping Baked Goods to be Frozen
Chapter 2	Ingredients
			Wheat Flour
Fats in Solid Form
Liquid Fats
Storage of Fats
Dairy Products
Common Dairy Products Used in Baking and Their Approximate Milk Fat Percentages
Processed Flavorings
Peanut Butter
Products Derived from Nuts
Toasting Coconut and Sliced or Chopped Nuts
Toasting Whole Nuts
Chapter 3	Wheat Flour¿The Essential Grain (and Other Flours)
			Flour Defined
			Composition of a Wheat Kernel
			Types of Wheat
			The Milling Process
			Different Varieties of Wheat Flour
			Grains and Flours Other Than Wheat
			The Ancient Art of Stone Milling
			Getting Flour Ready for Baking: Flour Treatments
			Components of Flour Important to the Baker
			Defining Gluten and Its Role in Baking
			The Importance of Gluten
Controlling Gluten
			Deciding Which Flour Is Best	
			Storage of Flours
Chapter 4	The Science of Mixing
			Four Mixing Factors That Affect Baked Goods
			The Physical Act of Mixing
			The Tools Used for Mixing
			The Order the Ingredients Are Added
			The Mixing Method Used
			The Three Main Reasons for Mixing
			Gluten Revisited
			Fats and Their Role in Mixing
			The Correct Tools for Mixing
			Five of the Most Common Mixing Terms
			Properly Folding in Ingredients
Chapter 5	Thickeners and Stabilizers
			Starches Defined
			The Three Stages of Gelatinization
			Several Factors That Affect Gelatinization
			Characteristics of Different Starches
			Choosing the Best Starch for the Job
			Some Interesting Facts about Starches
			Gelatin Defined
			How Gelatin Forms a Gel
			How to use Gelatin
			Other Types of Gelatin
			Factors and Ingredients That Interfere with Gelatinization		
Chapter 6	Eggs as Thickeners
			Composition of an Egg
			Egg Products Other Than Fresh Shell Eggs
			Eggs as Thickeners 
			Custards Defined
Coagulation of Proteins					
			Ways to Prevent Curdling of Custards
			Steps to Prepare a Stirred Custard
			Steps to Prepare a Baked Custard
			Problems to Avoid with Custards
Chapter 7	Eggs as Leaveners and Meringues
			Egg Foams Defined
			Three Types of Meringues
			Some Helpful Hints to Get the Fluffiest Meringues
Using a Stainless Steel versus a Copper Bowl to Prepare Meringues
Separating Eggs
One Method to Separate Eggs
Substituting Pasteurized Egg Whites
How to Prepare a Safe Meringue Using Fresh Shell Eggs
			The Trouble with Under- and Overbeaten Egg Whites
			Defining Key Terms
			Incorporating Egg Foams into Other Ingredients
			Defining Soufflés
Chapter 8	Working with Yeast in Straight Doughs
			Defining Yeast
			Yeast and Fermentation
			The Correct Temperature to Ferment Yeast Doughs
			How Gluten Traps Carbon Dioxide Gas
Developing Flavor in Yeast Breads
How the Amount of Water in a Yeast Dough Can Affect Hole Structure
Ingredients That Negatively Affect Yeast Breads
The 12 Steps of Yeast Dough Production
Two Basic Types of Yeast Doughs
Chapter 9	Preferments
			Two Categories of Preferments
			Yeast and Bacteria Living Together
			Reliability and Hardiness of Starters
			Developing Flavor in Sourdough Breads
			Retarding the Dough
Chapter 10	Laminated Doughs
			Laminated Doughs Defined
			Solid Fats and Plasticity
			Preparing a Base Dough
			Enclosing the Fat Inside the Dough
			Folding and Layering
			How Laminated Doughs Puff Up and Rise
			Choosing a Flour for the Base Dough
			Dimensions of the Base Dough
			Tips for Successful Laminated Pastries
			Freezing Laminated Doughs
Chapter 11	Working with Fats in Pies and Tarts
The Difference between Tenderness and Flakiness in a Pastry Crust
Choosing the Right Fat
Three Different Types of Pastry Doughs
			Six Ways to Ensure a Tender, Flaky Pastry Crust
			Blind Baking
			Some Helpful Tips to Roll Out a Pastry Crust
			Preventing a Soggy Bottom Crust
Chapter 12	Using Chemical and Steam Leaveners
Chemical Leaveners
The Important Role of Air in Leavening 
Steam Leavening
Chapter 13	Quick Bread Mixing Methods
			Differences between Yeast Breads and Quick Breads
			Different Mixing Methods
			Preparation of Muffin Pans 
Chapter 14	Cake Mixing Methods
Two Categories of Cakes
Cake Batters as Emulsions
Mixing Methods for Cakes High in Fat
Knowing Which Fat to Use in High Fat Cakes
Mixing Methods for Cakes Low in Fat
How to Tell When a Cake Is Done
Additional Ideas That Use the Recipes in This Chapter
Chapter 15	Frostings
			Frosting Defined
			Four Reasons to Use Frostings
			The Seven Categories of Frostings
			Pairing the Cake with the Appropriate Frosting
			Basic Tools to Properly Frost a Cake
			How to Frost a Layer Cake
Chapter 16	Cookies
Categories of Cookies
			Three Basic Cookie Mixing Methods
Understanding the Characteristics of Cookies and How to Manipulate Them
Tips for Making Successful Cookies
Chapter 17	Building Blocks with Sugar
Three Basic Steps in Preparing Sugar Syrups for Desserts and Confections
Two Ways to Determine When a Sugar Syrup Is Done
Characteristics and Comparisons of the Cold-Water Test versus Sugar Syrup Temperatures
Understanding the Process of Crystallization 
Ways to Control Crystallization
Two Methods to Prepare Caramel
Where Caramel Gets Its Flavor
Tips When Preparing Sugar Syrups
Chapter 18	Frozen Desserts
The Importance of Good Sanitation When Preparing Frozen Desserts			
			Two Categories of Frozen Desserts
			Churn Frozen Desserts
			Why Churning Is So Important
			In Between Churn Frozen and Still Frozen
			Still Frozen Desserts
			Factors That Contribute to Texture
			Summing Up Texture with Mouth Feel
			Building Flavors in Frozen Desserts
			The Power of Sugar and Salt in Preparing Frozen Desserts
			Tips for Preparing Successful Frozen Desserts
Chapter 19	Chocolate
			The Origins of Chocolate
			Cocoa Butter and Mouth Feel
			The Most Common Types of Chocolate
			Water and Chocolate
			Properly Melting Chocolate
			The Fat Crystals in Cocoa Butter
			Why Chocolate Is Tempered
			Determining When Tempering Is Necessary
			Correct Temperature Ranges for Each Stage of Tempering
			Two Methods of Tempering
Determining When the Chocolate Is Tempered
			Commercial Tempering Machines
			What to Do With Tempered Chocolate
			Dense versus Light Truffle Centers
			Molding Chocolate
Chapter 20	Dessert Sauces and Plating
			The Purpose of Dessert Sauces
			Types of Dessert Sauces
			Painting a Plate with Sauces
			How to Layer Different Sauces on One Plate
Tips to Follow When Painting Plates with Sauces
Garnishes: Adding Depth and Dimension to a Dessert Plate
Chapter 21	Healthy Baking 
How to Modify Refined Grains with Healthier Alternatives to Enrich Baked Goods
Fats¿Why They Are Necessary
Substituting Healthy Fats for Unhealthy Fats
The Various Roles Fats Play
Some Healthy Fat Substitutions
Substituting Sugar Substitutes for Sugar
Easy Substitutions
What to Look For in a Recipe to See If It Would Be Conducive to Fat Modification
Antioxidants and Health
The Health Benefits of Chocolate
Chapter 22	Troubleshooting
			What Can Go Wrong
Yeast Breads
Pies and Tarts
Quick Breads
			Working with Sugar
			Frozen Desserts

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