In the Hands of a Baker

In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and décor and confectionery work.

Acknowledgments vi

Introduction vi

THE BAKING AND PASTRY PROFESSIONAL 1

SCALING AND MEASURING TOOLS AND TECHNIQUES 5

CUTTING TOOLS AND TECHNIQUES 17

SMALL TOOLS AND APPLIANCES USAGE AND TECHNIQUES 29

BREAD BAKING AND QUICK-BREAD MAKING TECHNIQUES AND TOOLS 53

PASTRY, CAKE, AND COOKIE TOOLS AND TECHNIQUES 75

CHOCOLATE, DÉCOR, AND CONFECTIONERY 109

BAKEWARE 139

Glossary 151

Appendix 155

Readings and Resources 158

Index 160

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.