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About Professional Baking

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ISBN-10: 1401849229

ISBN-13: 9781401849221

Edition: 2006

Authors: Gail Sokol, Michel Suas

List price: $218.95
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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…    
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Book details

List price: $218.95
Copyright year: 2006
Publisher: Delmar Cengage Learning
Publication date: 12/28/2005
Binding: Hardcover
Pages: 601
Size: 8.50" wide x 11.00" long x 1.25" tall
Weight: 4.4
Language: English

Gail D. Sokol is an award-winning professional in the culinary arts industry with demonstrated success in baking and pastry arts, supervision and training, and classical cuisine. In addition, she has been featured on many weekly radio and television programs. Chef Sokol is currently an Instructor of Baking at Schenectady County Community College in Schenectady, New York.

Mise en Place
Organizational Skills Needed for Baking
How to Measure the Ingredients in This Book
The Correct Tools of Measurement
How to Use a Baker's Scale
How to Use a Digital Scale
Baker's Percentages
Baking Tools and Equipment Defined
Helpful Hints in Using This Text
Procedure to Make Parchment Cake Pan Liners for Round Cake Pans
How to Line Sheet Pans with Parchment Paper
Proper Preparation of Cake Pans before Baking
Preparing Muffin Tins
Forming a Parchment Cone
Sifting Dry Ingredients
Storing Baked Goods
Properly Wrapping Baked Goods to Be Frozen
Wheat Flour
Fats in Solid Form
Liquid Fats
Storage of Fats
Dairy Products
Processed Flavorings
Peanut Butter
Products Derived from Nuts
Toasting Coconut and Nuts
Wheat Flour: The Essential Grain (and Other Flours)
Flour Defined
Composition of a Wheat Kernel
Types of Wheat
The Milling Process
Different Varieties of Wheat Flour
Grains and Flours Other Than Wheat
The Ancient Art of Stone Milling
Getting Flour Ready for Baking: Flour Treatments
Components of Flour Important to the Baker
Defining Gluten and Its Role in Baking
The Importance of Gluten
Controlling Gluten
Deciding Which Flour Is Best
Storage of Flours
The Science of Mixing
Four Mixing Factors That Affect Baked Goods
Gluten Revisited
Fats and Their Role in Mixing
The Correct Tools for Mixing
Five of the Most Common Mixing Terms
Properly Folding In Ingredients
Thickeners and Stabilizers
Starches Defined
The Three Stages of Gelatinization
Several Factors That Affect Gelatinization
Interesting Facts about Starches
Gelatin Defined
How Gelatin Forms a Gel
How to Use Gelatin
Other Gelatin-Like Thickeners and Stabilizers
Factors and Ingredients That Interfere with Gelatinization
Eggs as Thickeners
Composition of an Egg
Egg Products Other Than Fresh Shell Eggs
Storage of Egg Products
Proper Sanitation
Eggs as Thickeners
Custards Defined
Coagulation of Proteins
Ways to Prevent Curdling of Custards
Steps to Prepare a Stirred Custard
Steps to Prepare a Baked Custard
Problems to Avoid with Custards
Eggs as Leaveners and Meringues
Egg Foams Defined
Three Types of Meringues
Helpful Hints to Get the Fluffiest Meringues
Using a Stainless Steel versus a Copper Bowl to Prepare Meringues
Separating Eggs
One Method to Separate Eggs
Substituting Pasteurized Egg Whites
How to Prepare a Safe Meringue Using Fresh Shell Eggs
The Trouble with Underbeaten and Overbeaten Egg Whites
Defining Key Terms
Incorporating Egg Foams into Other Ingredients
Defining Souffles
Working with Yeast in Straight Doughts
Defining Yeast
Yeast and Fermentation
The Correct Temperature to Ferment Yeast Doughs
How Gluten Traps Carbon Dioxide Gas
Developing Flavor in Yeast Breads
How the Amount of Water in a Yeast Dough Can Affect Hole Structure
Ingredients That Negatively Affect Yeast Breads
The 12 Steps of Yeast Dough Production
Two Basic Types of Yeast Doughs
Two Categories of Preferments
Yeast and Bacteria Living Together
Reliability and Hardiness of Starters
Developing Flavor in Sourdough Breads
Laminated Doughs
Laminated Doughs Defined
Solid Fats and Plasticity
Preparing a Base Dough
Enclosing Fat Inside the Dough
Folding and Layering
How Laminated Doughs Puff Up and Rise
Choosing a Flour for the Base Dough
Dimensions of the Base Dough
Tips for Successful Laminated Pastries
Freezing Laminated Doughs
Working with Fats in Pies and Tarts
The Difference between Tenderness and Flakiness in a Pastry Crust
Choosing the Right Fat
Three Different Types of Pastry Doughs
Six Ways to Ensure a Tender, Flaky Pastry Crust
Blind Baking
Helpful Tips to Roll Out a Pastry Crust
Preventing a Soggy Bottom Crust
Using Chemical and Steam Leaveners
Chemical Leaveners
The Important Role of Air in Leavening
Steam Leavening
Two Methods to Bake Eclair Paste
Quick Bread Mixing Methods
Differences between Yeast Breads and Quick Breads
Different Mixing Methods
Preparation of Muffin Pans
Cake Mixing Methods
Two Categories of Cakes
Cake Batters as Emulsions
Mixing Methods for Cakes High in Fat
Knowing Which Fat to Use in High-Fat Cakes
Mixing Methods for Cakes Low in Fat
How to Tell When a Cake Is Done
Frosting Defined
Four Reasons to Use Frostings
The Seven Categories of Frostings
Pairing the Cake with the Appropriate Frosting
Basic Tools to Properly Frost a Cake
How to Frost a Layer Cake
Categories of Cookies
Three Basic Cookie Mixing Methods
Understanding the Characteristics of Cookies and How to Manipulate Them
Tips for Making Successful Cookies
Building Blocks with Sugar
Three Basic Steps in Preparing Sugar Syrups for Desserts and Confections
Two Ways to Determine When a Sugar Syrup Is Done
Understanding the Process of Crystallization
Ways to Control Crystallization
Two Methods to Prepare Caramel
Where Caramel Gets Its Flavor
Using Caution When Working with Sugar
Tips for Preparing Sugar Syrups
Storage of Confections Made from Caramel
Frozen Desserts
The Importance of Good Sanitation When Preparing Frozen Desserts
Two Categories of Frozen Desserts
Churn-Frozen Desserts
Why Churning Is So Important
Between Churn-Frozen and Still-Frozen
Still-Frozen Desserts
Factors That Contribute to Texture
Summing Up Texture with Mouthfeel
Building Flavors in Frozen Desserts
The Power of Sugar and Salt in Preparing Frozen Desserts
Tips for Preparing Successful Frozen Desserts
The Origins of Chocolate
Cocoa Butter and Mouthfeel
The Most Common Types of Chocolate
Water and Chocolate
Properly Melting Chocolate
The Fat Crystals in Cocoa Butter
Why Chocolate Is Tempered
Determining When Tempering Is Necessary
Two Methods of Tempering
Determining When the Chocolate Is Tempered
Commercial Tempering Machines
What to Do With Tempered Chocolate
Dense versus Light Truffle Centers
Molding Chocolate
Dessert Sauces and Plating
The Purpose of Dessert Sauces
Types of Dessert Sauces
Painting a Plate with Sauces
How to Layer Different Sauces on One Plate
Tips to Follow When Painting Plates with Sauces
Garnishes: Adding Depth and Dimension to a Dessert Plate
Healthy Baking
How to Modify Ingredients Containing Refined Grains with healthier Alternatives to Enrich Baked Goods
Fats-Why They Are Necessary
Substituting Healthier Fats for Less Healthy Fats
Some Healthier Fat Substitutions
Replacing Sugar with Sugar Substitutes
Easy Substitutions
How to Modify a Recipe's Ingredients with Healthier Alternatives
Antioxidants and Health
The Health Benefits of Chocolate
What Can Go Wrong?
Yeast Breads
Pies and Tarts
Quick Breads
Working with Sugar
Frozen Desserts
Recipe Index
Subject Index
Recipe Calculator Cd-Rom Overview