NU Learning Resource Center OPAC catalog › Details for: About professional baking /

Normal view MARC view ISBD view

About professional baking / Gail Sokol

By: Sokol, Gail [author]Material type: Text

TextPublication details: Australia : Thomson Delmar Learning, c2008Description: xix, 601 pages : illustrations ; 26 cmISBN: 9789814232715Subject(s): BAKING | DESSERTSLOC classification: TX 763 .S65 2008

Contents:

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.

Summary: This book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol

Item type:

Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 3 )
Comments ( 0 )

Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 763 .S65 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000002141

Browsing National University - Manila shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

Previous								Next
Previous	GC TX 763 .L33 2009 On baking : a textbook of baking and pastry fundamentals /	GC TX 763 .P48 2009 Baking : 350 recipes and techniques, 1500 photographs, one baking education /	GC TX 763 .R39 2015 The french baker /	GC TX 763 .S65 2008 About professional baking /	GC TX 763 .Y63 2002 Baking by flavor /	GC TX 763 .Z44 2017 The pastry chef's little black book : the definitive recipe collection : for chefs, by chefs /	GC TX 765 .B47 2014 The baking bible /	Next

Includes glossary and index.

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.

This book provides a hands-on guide to essential professional baking techniques and practices, demonstrated by Chef Gail Sokol

There are no comments on this title.

to post a comment.