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