Passion to bake : baking guide for beginners / Elvira V. Gabriel and Emily V. Banzel.

Includes bibliographical references and index.

Baking orientation -- Basic knowledge -- Baking information -- Baking principles -- Classifications and applications.

"This book is designed for Hospitality Management students, including all other baking enthusiasts. It covers the fundamentals and principles of baking and provides an effective and practical basic text in baking which can be used in the kitchen laboratories in school. This book includes information about the historical background of the baking industry, essential baking ingredients and principles involved on how and why baking is both considered a science and art. Since baking is an exact science, discipline must be exercised. Ingredients should be measured accurately and the formula should be followed exactly. Why is baking an art? It is because finished products need adornment to increase aesthetic appeal and look appetizing. Creativity, therefore, is essential in the pastry world.
Included in here are different classifications of baked products with their corresponding recipes that provide step-by-step procedures that are simple to follow. The formulas were modified and tested by the authors for easy understanding. The techniques are applicable for beginners to create better insights and understanding of the theories behind them. Furthermore, it aims to develop interest and hone the skills of culinary driven students"-- Preface of the book.