Baking fundamentals / American Culinary Federation with Noble Masi and Brenda R. Carlos.
Contributor(s): Carlos, Brenda R | Masi, Noble | American Culinary Federation.
Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007Description: xxviii, 595 p. : ill. (chiefly col.) ; 29 cm.ISBN: 0131183516 (hbk.).Subject(s): BakingDDC classification: 641.815Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 5, BayNo 5 |
641.815 BAK (Browse shelf) | 1 | Available | SCAFS,70003,03,RA | 5000028991 |
Includes bibliographical references (p. 559-561) and index.
1. Baking's rich history and understanding food safety and sanitation - 2. Ingredients - 3. Equipment and measuring - 4. Yeast dough mixing and baking - 5. Laminated and steam-leavened dough - 6. The stove-top and oven - 7. Cookies - 8. Chemical and mechanical leavening of dough and batter formulas - 9. Enrobing and garnishing cakes and pastries - 10. Principles of cake decorating ; specialty cakes and pastries - 11. Career opportunities in baking - Appendices.