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Commercial baking with entrepreneurship / Maria Rhoda D. Dinaga and Tenie P. Lirazan

By: Contributor(s): Material type: TextTextPublication details: Intramuros, Manila, Philippines : Mindshapers Co. Inc., c2019Description: xx, 238 pages ; 26 cmISBN:
  • 9786214062546
Subject(s): LOC classification:
  • TX 763 .D56 2019
Contents:
CHAPTER 1. Introduction to baking -- 2. Sanitation and safety -- 3. Baking Terminologies -- 4. Baking tools and equipment -- 5. Baking Ingredients -- 6. Math Baking Entrepreneurship -- 7. Baking Principles -- 8. Classification of bakery products -- 9. Steps of Breadmaking -- 10. Quick Breads -- 11. Cakes and Icing -- 12. Cookies -- 13. Pies and Tarts -- 14. Syrups, Creams, Custards and Chocolate.
Summary: The unit of competency "Commercial Baking with Entrepreneurship" contains knowledge, skills and attitudes required for bread and pastry production NC II.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 763 .D56 2019 (Browse shelf(Opens below)) c.1 Available NULIB000018354

Includes bibliographical references.

CHAPTER 1. Introduction to baking -- 2. Sanitation and safety -- 3. Baking Terminologies -- 4. Baking tools and equipment -- 5. Baking Ingredients -- 6. Math Baking Entrepreneurship -- 7. Baking Principles -- 8. Classification of bakery products -- 9. Steps of Breadmaking -- 10. Quick Breads -- 11. Cakes and Icing -- 12. Cookies -- 13. Pies and Tarts -- 14. Syrups, Creams, Custards and Chocolate.

The unit of competency "Commercial Baking with Entrepreneurship" contains knowledge, skills and attitudes required for bread and pastry production NC II.

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