Bread and pastry / Karol Aquino.
Material type:
TextPublisher: Manila : Edric Publishing House, c2021Description: 110 pages : illustrations ; 25 cmISBN: 9786218179530Subject(s): Bread | Cookery (Bread) | Pastry | Bake productsLOC classification: F TX 769 | A68 2021| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Cavite State University - CCAT Campus | Book | F | F TX 769 A68 2021 (Browse shelf) | c.1 | Available | R0012695 | |
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Cavite State University - CCAT Campus | Book | F | F TX 769 A68 2021 (Browse shelf) | c.2 | Available | R0012696 | |
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Cavite State University-Learning Resource Center | Book | F | F TX 769 A68 2021 (Browse shelf) | c.3 | In transit from Cavite State University-Learning Resource Center to Cavite State University - CCAT Campus since 03/13/2024 | R0012697 |
Browsing Cavite State University - CCAT Campus shelves, Shelving location: F, Collection: Book Close shelf browser
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| F TX 661 L34 2022 Introduction to culinary arts / | F TX 745.A1 V53 2022 International cuisine / | F TX 745.A1 V53 2022 International cuisine / | F TX 769 A68 2021 Bread and pastry / | F TX 769 A68 2021 Bread and pastry / | F TX 769 A68 2021 Bread and pastry / | F TX 769 C33 2021 Bread and pastry production NCII (Tourism sector) / |
Includes bibliography.
Chapter 1 : History of baking
Chapter 2 : Sanitation and safety
Chapter 3 : Tools and equipments
Chapter 4 : Weighing and measuring in baking
Chapter 5 : Baking ingredients
Chapter 6 : The baking process
Chapter 7 : Principles of baking
Chapter 8 : Yeast breads, enriched yeast dough, & laminated dough
Chapter 9 : Pastries and pies
Chapter 10 : Cookies
Chapter 11 : cake icing, custards, creams, and sauces
Chapter 12 : Common baking terminology
In English text.
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