| 000 | 01280nam a2200253Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520103022.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789719655114 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 763 .D56 2022 | ||
| 100 |
_aDinaga, Maria Rhoda D. _eauthor |
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| 245 | 0 |
_aCommercial baking with entrepreneurship / _cMaria Rhoda D. Dinaga and Tenie P. Lirazan |
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| 250 | _aREVISED EDITION | ||
| 260 |
_aIntramuros, Manila, Philippines : _bMindshapers Co. Inc., _cc2022 |
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| 300 |
_axvi, 272 pages ; _c25 cm. |
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| 365 | _bPHP328 | ||
| 504 | _aIncludes bibliographical references. | ||
| 505 | _aCHAPTER 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. | ||
| 520 | _aThe unit of competency "Commercial Baking with Entrepreneurship" contains knowledge, skills and attitudes required for bread and pastry production NC II. | ||
| 650 | _aBREAD | ||
| 700 |
_aLirazan, Tenie P. _eco-author |
||
| 942 |
_2lcc _cBK |
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| 999 |
_c21481 _d21481 |
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