MARC details
| 000 -LEADER |
|---|
| fixed length control field |
05399nam a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251014111534.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250117s2020 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781984637963 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
641.815 |
| Item number |
A77 |
| 245 00 - TITLE STATEMENT |
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| Title |
3G handy guide : |
| Remainder of title |
bread and pastry production. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 289 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction to bread and pastry -- Bread -- Pastry -- Baking -- Historical background of baking -- Overview of the baking process -- Cake making -- Cake -- Cake making methods -- Egg and milk products -- Egg products -- Milk products -- Icings -- Icings and its varieties -- Sugar -- Cookies and biscuits -- Cookies -- Biscuits -- Desserts -- Dessert and its varieties -- Pies. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Bakery products were the basic food products for human nutrition for a long time. The convenience, accessibility, and nutrition profileassociated with them in the modern market are the major factors of their sustenance.Bakery products containing vegetables are a powerfulway for brands to draw on positive nutritional interest. The use of brightly colored veggies like carrot or beetroot makes the vegetablecontent more tangible and helps to boost the overall flavor. Their significance as a major part of the diet has been prevalent in mid-tolower-income groups.Bread has been a staple diet of many local cuisines throughout the world and has shown remarkable growth over theperiod of world economic crisis. Because of the rapid increase in population, the rising foreign influence, the emergence of a femaleworking population and people's fluctuating eating habits, they have gained popularity among people, making a significant contributionto the bakery industry's growth trajectory. Bakery plays an important role in the food processing industry and is a traditional business. Withregard to bakery products, consumers are demanding new options, and bakery products have been fortified by the industry to satiate thehealth-conscious burgeoning appetite.The bakery segment has launched a number of healthy products and is gaining popularity at a highrate.The mounting presence of bakery chains has further generated the growth in the sector.The rising trend of "Natural nutrition", "healthy living"and "organic products" has significantly raised the consumers' demand on whole<br/>wheat,light, natural and additive-free products. In recent years, the growth in sales of packaged, whole wheat, whole meal,gluten-free andnatural products is an important indication of this new and healthy living sense.<br/>Haute cuisine's increasing popularity has had an economic impact on industry-related services such as hospitality and tourism, and has led sociologists to include culinary services in the creative and cultural industries. It has also affected food industry and value-added services or innovative restoration related services. The fundamental trends in innovation in bread, bakery, and pastry relate to health, pleasure, and convenience. This Handy Guide is designed to educate students in the art of Baking and Pastry Arts. The book familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. It develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Students will know the modern baking techniques, equipment, tools and utensils and other baking appliances. Students are also taught about different presentation methods, sanitation and safety.<br/>Bread shares the major market share in bakery products industry. However, its market dominance has been challenged by other bakery products, including pastries and especially doughnuts that has enjoyed rapid growth in recent years and are expected to continue expanding in the coming years. The main driver for the growth in the bread segment is the increase in demand for bread containing whole grain, high in fibre, gluten-free, or healthy and fortified bread. Items such as these are becoming increasingly popular with consumers, due to the enhanced uptake of the healthy lifestyle concept. In the developed countries, competition is uneven, due to product diversity and a large number of informal channels that produce bread. This Handy Guide is aimed to discuss some of the new trends in Bread and Pastry products according with different markets observers. It will also analyze the drivers of this innovative momentum in bread and pastry. New cuisine and leading chefs consider bread and bakery not merely a complement to the dishes served in their restaurants, but a fundamental aspect of their offerings for innovation." -- Back cover |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Confectionery. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food preparation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Instructional cookbooks. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary arts. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Edition |
23 |
| Classification part |
641.815 |
| Item part |
A77 |
| Call number prefix |
CIR |
| Call number suffix |
2020 |
