Commercial baking entrepreneurship : leading to bread and pastry production NC II. Maria Rhoda D. Dinaga and Tenie P. Lirazan.
Material type:
TextPublication details: Manila : Mindshaper Co., Inc., c2022.Edition: Revised EditionDescription: xvi, 272 pages : illustrations ; 25cmISBN: - 9789719655114
- TT 763 .D56 2022 c.1
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
Filipiniana
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NU BALIWAG | NU BALIWAG | Hospitality Management | Filipiniana | FIL TT 763 .D56 2022 c.1 (Browse shelf(Opens below)) | C.1 | Available | NUBUL000005400 |
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| FIL QP 141 .N38 2023 c.1 Culinary nutrition : the science and art of healthy cooking / | FIL RM 237 .G35 2018 c.1 Medicinal fruits, vegetables, and spices | FIL T 59.7 .B84 2023 c.1 Ergonomics facilities planning for the hospitality industry / | FIL TT 763 .D56 2022 c.1 Commercial baking entrepreneurship : leading to bread and pastry production NC II. | FIL TX 724.5 .A1 .B36 2020 Asian cuisine | FIL TX 724.5 .A1 .M45 2021 Asian cuisine | FIL TX 724.5 .A1 .O86 2019 c.2 Asian cuisine |
Includes references.
Chapter 1. Introduction to baking.--Chapter 2. Sanitation and safety.--Chapter 3. Baking terminologies.--Chapter 4. Baking tools and equipment.--Chapter 5. Baking ingredients.--Chapter 6. Baking math.--Chapter 7. Baking principles.--Chapter 8. Classification of bakery products.--Chapter 9. Steps of breadmaking.--Chapter 10. Quick breads.--Chapter 11. Cakes and icing.--Chapter 12. Cookies.--Chapter 13. Pies and tarts.--Chapter 14. Syrups, creams, custards and chocolate.--Chapter 15. Business plan for bakery.
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