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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., c2022Edition: REVISED EDITIONDescription: xvi, 272 pages ; 25 cmISBN:
  • 9789719655114
Subject(s): LOC classification:
  • TX 763 .D56 2022
Contents:
CHAPTER 1. Introduction to baking -- 2. Sanitation and safety -- 3. Baking Terminologies -- 4. Baking tools and equipment -- 5. Baking Ingredients -- 6. Baking Math -- 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 2022 (Browse shelf(Opens below)) c.1 Available NULIB000019240

Includes bibliographical references.

CHAPTER 1. Introduction to baking -- 2. Sanitation and safety -- 3. Baking Terminologies -- 4. Baking tools and equipment -- 5. Baking Ingredients -- 6. Baking Math -- 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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