Bread and pastry production : part 1 / Cecilia Elena P. De Los Reyes, Marjorie B. Añero

By: De Los Reyes, Cecilia Elena P [author]
Contributor(s): Añero, Marjorie B
Publisher: Quezon City : Lorimar Publishing, Inc., 2016Description: ix, 82 pages ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9786218035034Subject(s): Bread | Pastry | Baked products. DDC classification: 641.815
Contents:
Chapter 1: Preparing Bakery products Lesson 1 Selecting, Measuring, Weighing Required Ingredients According to Recipe or Production Requirements Lesson 2 Preparing a Variety of Bakery Products According to Standard Mixing Procedures/Formulations/Recipes and Desired Product Characteristics Lesson 3 Using Appropriate Equipment According to Required Bakery Products and Operating Procedures Chapter 2: Baking Bakery Products Chapter 3: Preparing and Producing Pastry Products Lesson 1: Selecting, Measuring and Weighing Required Ingredients According to Recipe or Production Requirements Lesson 2: Preparing Variety of Pastry Products According to Standard Mixing Procedures/Formulation/Recipes and Desired Product Characteristics Lesson 3: Using Appropriate Equipment According to Required Pastry Products and Operating Procedures Lesson 4: Decorating and Presenting Pastry Products Lesson 5: Storing Pastry Products and Selecting Packaging Appropriate for the Preservation of Product Freshness Glossary References Answer Key
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		641.815 D384 2016 (Browse shelf) Available CITU-HS-JHS6130
Total holds: 0

Includes glossary: p78-79.

Includes references: p80.

Chapter 1: Preparing Bakery products Lesson 1 Selecting, Measuring, Weighing Required Ingredients According to Recipe or Production Requirements Lesson 2 Preparing a Variety of Bakery Products According to Standard Mixing Procedures/Formulations/Recipes and Desired Product Characteristics Lesson 3 Using Appropriate Equipment According to Required Bakery Products and Operating Procedures Chapter 2: Baking Bakery Products Chapter 3: Preparing and Producing Pastry Products Lesson 1: Selecting, Measuring and Weighing Required Ingredients According to Recipe or Production Requirements Lesson 2: Preparing Variety of Pastry Products According to Standard Mixing Procedures/Formulation/Recipes and Desired Product Characteristics Lesson 3: Using Appropriate Equipment According to Required Pastry Products and Operating Procedures Lesson 4: Decorating and Presenting Pastry Products Lesson 5: Storing Pastry Products and Selecting Packaging Appropriate for the Preservation of Product Freshness Glossary References Answer Key

600-699 641.815

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