About Professional Baking

Gail Sokol (Autor)

Media-Kombination

601 Seiten

2006 | New edition
Delmar Cengage Learning
978-1-4018-4922-1 (ISBN)

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This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson. The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

Gail D. Sokol, a Certified Culinarian, is an Adjunct Instructor and Director of the Children's Baking Program through the Continuing Education Department at Schenectady County Community College.

Chapter 1:Mise en Place
Chapter 2:Ingredients
Chapter 3:Wheat Flour -- The Essential Grain (and Other Flours)
Chapter 4:The Science of Mixing
Chapter 5:Thickeners and Stabilizers
Chapter 6:Eggs as Thickeners
Chapter 7:Eggs as Leaveners and Meringues
Chapter 8:Working with Yeast in Straight Doughs
Chapter 9:Preferments
Chapter 10: Laminated Doughs
Chapter 11: Working with Fats in Pies and Tarts
Chapter 12: Using Chemical and Steam Leaveners
Chapter 13: Quick Bread Mixing Methods
Chapter 14: Cake Mixing Methods
Chapter 15: Frostings
Chapter 16: Cookies
Chapter 17: Building Blocks with Sugar
Chapter 18: Frozen Desserts
Chapter 19: Chocolate
Chapter 20: Dessert Sauces and Plating
Chapter 21: Healthy Baking
Chapter 22: Troubleshooting

Erscheint lt. Verlag	1.1.2006
Verlagsort	Clifton Park
Sprache	englisch
Maße	226 x 285 mm
Gewicht	2000 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	1-4018-4922-9 / 1401849229
ISBN-13	978-1-4018-4922-1 / 9781401849221
Zustand	Neuware