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Overview

About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters 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 presented 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 that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author’s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today’s culinary student.

Gail D. Sokol, Schenectady County Community College

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.
  • The principles of science that are applicable to baking are fully explained, giving the student a strong foundation of knowledge to work with
  • A list of procedures, methods, helpful hints, and tips precedes each recipe in the text.
  • Numerous figures, tables, and photos are included to explain principles in recipes in a step-by-step fashion
  • Each culinary lesson is accompanied by a recipe(s) that illustrates chapter concepts
Chapter 1: Mise en Place
Chapter 2: Ingredients
Chapter 3: Wheat Flour -- The Essential Grain (and Other Flours)
Chapter 4: The Science of Mixing
Chapter 5: Thickeners and Stabilizers
Chapter 6: Eggs as Thickeners
Chapter 7: Eggs as Leaveners and Meringues
Chapter 8: Working with Yeast in Straight Doughs
Chapter 9: Preferments
Chapter 10: Laminated Doughs
Chapter 11: Working with Fats in Pies and Tarts
Chapter 12: Using Chemical and Steam Leaveners
Chapter 13: Quick Bread Mixing Methods
Chapter 14: Cake Mixing Methods
Chapter 15: Frostings
Chapter 16: Cookies
Chapter 17: Building Blocks with Sugar
Chapter 18: Frozen Desserts
Chapter 19: Chocolate
Chapter 20: Dessert Sauces and Plating
Chapter 21: Healthy Baking
Chapter 22: Troubleshooting

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 1111318905
  • ISBN-13: 9781111318901
  • Bookstore Wholesale Price $97.50
  • RETAIL $129.95

  • ISBN-10: 1401849229
  • ISBN-13: 9781401849221
  • Bookstore Wholesale Price $164.25
  • RETAIL $218.95

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

About Professional Baking

ISBN: 9781401849221
About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters 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 presented 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 that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author’s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today’s culinary student.

Online Companion

ISBN: 9781418019709

Instructor's Manual

ISBN: 9781401849238

Electronic Classroom Manager

ISBN: 9781418019716

FOR STUDENTS

About Professional Baking

ISBN: 9781401849221
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 important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

Online Companion

ISBN: 9781418019709