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The advanced art of baking / by 3G E-Learning

By: Contributor(s): Material type: TextSeries: CHM - HosMgt SeriesEdition: 3rd EditionDescription: xi, 351 pages : color illustrations ; 26 cm + 1 DVD 4 3/4 in. resourceContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984679819
Subject(s): DDC classification:
  • 641.815 T41 2023
LOC classification:
  • TX 763 .2023 T47
Online resources:
Contents:
Chapter 1 Fundamentals of Baking. Chapter 2 Yeast, Breads and Rolls. Chapter 3 Introduction to Quick Breads. Chapter 4 Introduction to Pies. Chapter 5 Cookies. Chapter 6 Cakes, Filling, and Icings. Chapter 7 Pizza. Chapter 8 Baking and Pastry. Chapter 9 Sandwich. Index
Summary: This edition is comprised of nine chapters. The book provides the students with the basics of baking jargon and the characteristics of the main ingredients used in the production of the bakery. It discusses the fundamentals of baking, flour and its types, emphasizes the basic of quick breads and its various types, explores history and basic of pies, presents coverage of common recipes of cookies, explores type ingredients used in cakes and classes of cakes as well as equipment in cake making, studies the basics and production process of pizza, sheds light on the art of pastry and baking made from ingredients such as flour, sugar milk, butter, shortening, baking powder, and eggs; and also the sandwich recipes."--Preface
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Holdings
Item type Current library Collection Call number URL Status Barcode
Books Foundation University Library CoHospitality Management Non-fiction (CHM-HosMgt) TX 763 .2023 T47 (Browse shelf(Opens below)) Link to resource Preservation Copy 0252026003096
Books Foundation University Library CoHospitality Management Non-fiction (CHM-HosMgt) TX 763 .2023 T47 c.2 (Browse shelf(Opens below)) Link to resource Room Use Only 0252026003097
Books Foundation University Library Circ 641.815 T41 2023 (Browse shelf(Opens below)) Link to resource Available 63069
Browsing Foundation University Library shelves, Shelving location: CoHospitality Management, Collection: Non-fiction Close shelf browser (Hides shelf browser)

Tables.

"Full Color Book plus DVD"
"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"
"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover

Includes bibliographical references and index.

Chapter 1 Fundamentals of Baking.
Chapter 2 Yeast, Breads and Rolls.
Chapter 3 Introduction to Quick Breads.
Chapter 4 Introduction to Pies.
Chapter 5 Cookies.
Chapter 6 Cakes, Filling, and Icings.
Chapter 7 Pizza.
Chapter 8 Baking and Pastry.
Chapter 9 Sandwich.
Index

This edition is comprised of nine chapters. The book provides the students with the basics of baking jargon and the characteristics of the main ingredients used in the production of the bakery. It discusses the fundamentals of baking, flour and its types, emphasizes the basic of quick breads and its various types, explores history and basic of pies, presents coverage of common recipes of cookies, explores type ingredients used in cakes and classes of cakes as well as equipment in cake making, studies the basics and production process of pizza, sheds light on the art of pastry and baking made from ingredients such as flour, sugar milk, butter, shortening, baking powder, and eggs; and also the sandwich recipes."--Preface

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