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

By: Sandique, Jill F [author]Material type: Text

TextPublication details: Mandaluyong City : Anvil Publishing Inc., c2019Description: 220 pages ; 26 cmISBN: 9786214202065Subject(s): BAKING -- STUDY AND TEACHINGLOC 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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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 765 .S26 2019 (Browse shelf (Opens below))	c.1	Available		NULIB000019473

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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