Commercial baking with entrepreneurship / Maria Rhoda D. Dinaga and Tenie P. Lirazan
Material type:
TextPublication details: Intramuros, Manila : Mindshapers Co., Inc., c2022Edition: REVISED EDITIONDescription: xvi, 272 pages ; 25 cmISBN: 9789719655114Subject(s): BREAD | PASTRYLOC classification: TX 763 .D56 2022
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 763 .D56 2022 (Browse shelf (Opens below)) | c.1 | Available | NULIB000019240 |
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| FIL TX 763 .B87 2001 Business guide : christmas goodies III / | FIL TX 763 .C37 2020 Experience baking / | FIL TX 763 .D56 2019 Commercial baking with entrepreneurship / | 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 / |
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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