TY  - BOOK
AU  - Mrantinkovic, Aleksandar 
AU  -  Piestun, Dan  
AU  - Fouda, Hazem Shawky  
AU  - Killlings, Felecia  
AU  - Hajj, Sandra El 
AU  - Parveen, Fozia 
AU  -  Krunic, Igor  
AU  - Pehcevski, Jovan  
AU  - Nur, Tajina, 
AU  -  Stephen  
AU  - Michelle 
ED  - 3G E-Learning
TI  - The advanced art of baking
T2  - CHM - HosMgt Series
SN  - 9781984679819
AV  - TX 763 .2023 T47
U1  - 641.815 
KW  - Baked products industry
KW  - Baking
KW  - Bread & Pastry Production
KW  - HRM202
N1  - 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
N2  - 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
UR  - https://drive.google.com/file/d/1RVBxg5KDVmkxCFo8LeeEdqJKYp3gnBS5/view?usp=share_link
ER  -