Presented by Chef Sokol herself, you'll find invaluable mini-segments of all essential techniques and practices involved in professional baking. For each segment, Chef Sokol summarizes the skill / demonstration, and clearly states the objectives. She then performs the skill / demonstration; and concludes the lesson by at the end of the segment.

More than four hours of professionally produced video, precise techniques are modeled in each segment so students can see the procedures first-hand. Principles of science applicable to baking are demonstrated giving the students a strong foundation of knowledge. Easy to navigate DVD format provides the ability to jump to specific topic areas or replay segments as needed.

Sixteen segments presented on three DVDs...

DISK 1
Mise en Place
Art of Mixing
Thickeners & Stabilizers
Eggs as Thickeners
Eggs as Leaveners
Yeast Doughs

DISK 2
Laminated Doughs
Working with Fats in Pies & Tarts
Chemical & Steam Leaveners
Making Quick Breads
Making Cakes

DISK 3
Frostings
Cookies
Building Blocks with Sugar
Chocolate
Dessert Sauces & Plating

ABOUT THE AUTHOR
Gail D. Sokol, a Certified Culinarian, is an Adjunct Instructor and Director of the Children's Baking Program through the Continuing Education Department at Schenectady County Community College.