About professional baking
Disc 1: mise en place, science of mixing, thickeness & stabilizers, eggs as thickerness, egg as leaveners, yeast doughs, laminated doughs, chemical & steam leaveners, making quick breads; Disc 2: working with fats in pies & tarts, making cakes, frostings, cookies, building blocks with...
| Published: |
[Stamford, Ct.]:
Delmar Cengage Learning,
2008.
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| Subjects: |
| Summary: | Disc 1: mise en place, science of mixing, thickeness & stabilizers, eggs as thickerness, egg as leaveners, yeast doughs, laminated doughs, chemical & steam leaveners, making quick breads; Disc 2: working with fats in pies & tarts, making cakes, frostings, cookies, building blocks with sugar, chocolate, dessert sauces & plating |
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| Physical Description: | 2 DVD's: sd., col.; 4 3/4 in.. |
| Format: | DVD |
| ISBN: | 9781435425262 143542526X |