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Baking fundamentals / American Culinary Federation with Noble Masi and Brenda R. Carlos.

Contributor(s): Publication details: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007.Description: xxviii, 595 p. : ill. (chiefly col.) ; 29 cmISBN:
  • 0131183516 (hbk.)
Subject(s): DDC classification:
  • 641.815 BAK
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 6

 641.815 BAK (Browse shelf(Opens below)) 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.