Learning Resource and Development
Amazon cover image
Image from Amazon.com
Image from Coce

The advanced art of baking.

Contributor(s): Material type: TextTextPublisher: New York : 3G E-Learning, 2020Edition: 2nd editionDescription: xiv, 317 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984637116
Subject(s): DDC classification:
  • Ad951 23 641.815
LOC classification:
  • TX763
Contents:
Fundamentals of baking -- Bakery tools and equipment -- Weights and measurements -- Identification of baking materials -- Yeast, breads and rolls -- Flours -- Yeasts -- Assembling processes -- Introduction to quick breads -- Basics of quick breads -- Different types of quick breads -- Introduction to pies -- The history of pie -- Pie dough basics -- Pie crusts -- Pie fillings -- Baking pies -- Some common recipes -- Cookies -- Basics of cookies -- Common recipes of cookies -- Cakes, fillings, and icings -- Ingredients used in cakes -- General classes of cakes -- Cake mixing methods -- Procedure in cake making -- Sponge cakes and their preparation -- Butter cakes and their preparation -- Cake icings and fillings -- Pizza -- Basics of pizza -- The production process of pizza -- Some common pizza recipe -- Baking and pastry -- Basics of baking -- Baking ingredients -- Pastry -- Become a baker.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 641.815 Ad951 2020 (Browse shelf(Opens below)) 1-1 Available 028761

Includes bibliographical references and index.

Fundamentals of baking -- Bakery tools and equipment -- Weights and measurements -- Identification of baking materials -- Yeast, breads and rolls -- Flours -- Yeasts -- Assembling processes -- Introduction to quick breads -- Basics of quick breads -- Different types of quick breads -- Introduction to pies -- The history of pie -- Pie dough basics -- Pie crusts -- Pie fillings -- Baking pies -- Some common recipes -- Cookies -- Basics of cookies -- Common recipes of cookies -- Cakes, fillings, and icings -- Ingredients used in cakes -- General classes of cakes -- Cake mixing methods -- Procedure in cake making -- Sponge cakes and their preparation -- Butter cakes and their preparation -- Cake icings and fillings -- Pizza -- Basics of pizza -- The production process of pizza -- Some common pizza recipe -- Baking and pastry -- Basics of baking -- Baking ingredients -- Pastry -- Become a baker.

There are no comments on this title.

to post a comment.
Previous
Back to results
Next
Close