000			01988nam a2200361 i 4500
003			CSPC
005			20250123105253.0
008			250120s2020 nyua b 000 0 eng d
020			_a9781984637116
040			_cCSPC _aCSPC _beng _erda
050	0	0	_aTX763
082	0	4	_bAd951 _223 _a641.815
245	0	0	_aThe advanced art of baking.
250			_a2nd edition.
264		1	_aNew York : _b3G E-Learning, _c2020.
300			_axiv, 317 pages : _bcolor illustrations ; _c26 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aFundamentals 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.
650		0	_aBaking.
650		0	_aBread.
650		0	_aPastry.
650		0	_aConfectionery.
650		0	_aCake decorating.
650		0	_aFood presentation.
650		0	_aCulinary arts.
650		0	_aProfessional baking.
710	1		_a3G E-Learning.
942			_2ddc _n0 _cBK _e23 _h641.815 _iAd951 _kCIR _m2020
999			_c28655 _d28655