Lomeda-Junio, Michelle M., <br/><br/>
Mastering the arts of advanced baking / 
Michelle M. Lomeda-Junio. 
 - 314 pages :  illustrations ;  28 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>I. Introduction and overview in baking -- History of baking -- Current trends in the baking industry -- Baking ingredients: it's types and uses -- Baking tools and equipment and its uses -- Basic preventive measure -- Baking terms and processes -- Common abbreviations, measurement and equivalent -- II. Yeast dough -- Characteristics of a well-made yeast bread -- Yeast bread ingredients and their roles -- Basic type of yeast dough -- Method of mixing dough -- 12 steps of yeast dough production -- III. Cake and cake decoration -- Classification of cakes -- Common cake faults and their causes -- Icing vs. frosting. 
<br/><br/><br/>English. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.
<br/><br/><label>LC Class. No.: </label>TX763  / .L66 
<br/><br/><label>Dewey Class. No.: </label>641.815  / L838m