Fundamentals of professional baking : bread and pastry production / Jill F. Sandique

By:

Sandique, Jill F [author]

Material type: Text

TextPublication details: Mandaluyong City, Philippines : Anvil Publications, c2019Description: 220 pages ; 26 cmISBN:

9786214202065

Subject(s):

BAKING -- STUDY AND TEACHING

LOC classification:

TX 765 .S26 2019

Contents:

Acknowledgement -- Introduction -- Unit. 1 Basics -- Unit 2. Recipes and techniques -- Pronunciation Guide -- Glossary -- Bibliography -- Index.

Summary: The lessons were designed to help the student master the techniques in classical pastry and baking and be able to use them in any professional kitchen with skill and confidence.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main Filipiniana	Hospitality Management	FIL TX 765 .S26 2019 (Browse shelf(Opens below))	c.1	Available		NULIB000019473

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Previous	FIL TX 763 .D56 2022 Commercial baking with entrepreneurship /	FIL TX 763 .G65 2016 Goldilocks bakebook /	FIL TX 763 . R49 2018 Baking & pastry arts /	FIL TX 765 .S26 2019 Fundamentals of professional baking : bread and pastry production /	FIL TX 769 .A68 2021 Bread and pastry /	FIL TX 769 .O86 2019 Bread and pastry /	FIL TX 771 .C35 1997 The maya kitchen : cakes and pastries.	Next

Includes bibliographical references and index.

Acknowledgement -- Introduction -- Unit. 1 Basics -- Unit 2. Recipes and techniques -- Pronunciation Guide -- Glossary -- Bibliography -- Index.

The lessons were designed to help the student master the techniques in classical pastry and baking and be able to use them in any professional kitchen with skill and confidence.

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