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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: 641.815
Contents:
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.
Item 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.