3G E-Learning creator Author, Editor and Publisher Mrantinkovic, Aleksandar Editor Piestun, Dan Editor Fouda, Hazem Shawky Editor Killlings, Felecia Editor Hajj, Sandra El Editor Parveen, Fozia Editor Krunic, Igor Editor Pehcevski, Jovan Editor Nur, Tajina Editor Stephen Editor Michelle Editor text New York, NY 3G E-Learning 2023 3rd Edition. monographic eng

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xi, 351 pages : color illustrations ; 26 cm + 1 DVD 4 3/4 in. 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 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 by 3G E-Learning 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. Baked products industry Baking TX 763 .2023 T47 641.815 T41 2023 9781984679819 https://drive.google.com/file/d/1RVBxg5KDVmkxCFo8LeeEdqJKYp3gnBS5/view?usp=share_link https://drive.google.com/file/d/1RVBxg5KDVmkxCFo8LeeEdqJKYp3gnBS5/view?usp=share_link 230906 20260623111655.0 English