00841nam a2200169Ia 450000500170000000800410001724500460005810000160010426000550012030000610017502000080023665000110024465000130025505000230026854600120029150503680030320260803094143.0251212s2008    xx            000 0 und d1 aAbout professional baking /cSokol, Gail.  aSokol, Gail  a[Stamford, CT] :bDelmar, Cengage Learning,c2008.  a: b2 videodiscs (4 hr., 5 min.) : sd., col. ; 4 3/4 in.  aDVD  aBaking  aDesserts  a641.815 So39 c2008  aEnglish  aDVD  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