000			01326nam a22002417a 4500
003			NUBALIWAG
005			20250320010909.0
008			250320b ph ||||| |||| 00| 0 eng d
020			_a9789719655114
040			_cNUBLRC
050			_aTT 763 .D56 2022 c.1
100			_aDinaga, Maria Rhoda D. _eAuthor
245			_aCommercial baking entrepreneurship : _bleading to bread and pastry production NC II. _cMaria Rhoda D. Dinaga and Tenie P. Lirazan.
250			_aRevised Edition.
260			_aManila : _bMindshaper Co., Inc., _cc2022.
300			_axvi, 272 pages : _billustrations ; _c25cm.
365			_bPHP 505.00
504			_aIncludes references.
505			_aChapter 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.
650			_aBREAD AND PASTRIES BAKING, COMMERCIAL ENTREPRENEURSHIP.
700			_aLirazan, Tenie P. _eAuthor
942			_2lcc _cFIL _n0
999			_c7136 _d7136