01988nam a2200361 i 4500 CSPC 20250123105253.0 250120s2020 nyua b 000 0 eng d 9781984637116 CSPC CSPC eng rda TX763 Ad951 23 641.815 The advanced art of baking. 2nd edition. New York : 3G E-Learning, 2020. xiv, 317 pages : color illustrations ; 26 cm. text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references and index. Fundamentals of baking -- Bakery tools and equipment -- Weights and measurements -- Identification of baking materials -- Yeast, breads and rolls -- Flours -- Yeasts -- Assembling processes -- Introduction to quick breads -- Basics of quick breads -- Different types of quick breads -- Introduction to pies -- The history of pie -- Pie dough basics -- Pie crusts -- Pie fillings -- Baking pies -- Some common recipes -- Cookies -- Basics of cookies -- Common recipes of cookies -- Cakes, fillings, and icings -- Ingredients used in cakes -- General classes of cakes -- Cake mixing methods -- Procedure in cake making -- Sponge cakes and their preparation -- Butter cakes and their preparation -- Cake icings and fillings -- Pizza -- Basics of pizza -- The production process of pizza -- Some common pizza recipe -- Baking and pastry -- Basics of baking -- Baking ingredients -- Pastry -- Become a baker. Baking. Bread. Pastry. Confectionery. Cake decorating. Food presentation. Culinary arts. Professional baking. 3G E-Learning. ddc 0 BK 23 641.815 Ad951 CIR 2020 0 0 ddc 0 0 CSPC CSPC CIR 2025-01-20 1 CIR 641.815 Ad951 2020 028761 2025-11-07 09:59:58 2025-10-22 1-1 2025-01-20 BK 28655 28655