TY  - BOOK
AU  - Carlos,Brenda R.
AU  - Masi,Noble
ED  - American Culinary Federation.
TI  - Baking fundamentals
SN  - 0131183516 (hbk.)
U1  - 641.815 
PY  - 2007///
CY  - Upper Saddle River, NJ
PB  - Pearson / Prentice Hall
KW  - Baking
N1  - 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
ER  -