Sokol, Gail <br/><br/>
About professional baking / 
Sokol, Gail. 
 - [Stamford, CT] :  Delmar, Cengage Learning,  2008. 
 -  2 videodiscs (4 hr., 5 min.) : sd., col. ; 4 3/4 in. 
<br/><br/>DVD  1. Mise en place -- Science of mixing -- Thickeners and stabilizers -- Eggs as thickeners -- Eggs as leaveners -- Yeast doughs -- Laminated doughs -- Chemical and steam leaveners -- Making quick breads.  DVD  2. Working with fats in pies & tarts -- Making cakes -- Frostings -- Cookies -- Building blocks with sugar -- Chocolate -- Dessert sauces and plating 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>DVD 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking<br/>Desserts
<br/><br/><label>LC Class. No.: </label>641.815 So39 c2008