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Baking fundamentals

Author: Noble Masi; Brenda R Carlos; American Culinary Federation.
Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, ©2007.
Edition/Format:   Print book : English
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Noble Masi; Brenda R Carlos; American Culinary Federation.
ISBN: 0131183516 9780131183513
OCLC Number: 62421181
Description: xxviii, 595 pages : illustrations (chiefly color) ; 29 cm
Contents: Baking's rich history and understanding food safety and sanitation --
Ingredients --
Equipment and measuring --
Yeast dough mixing and baking --
Laminated and steam-leavened dough --
The stove-top and oven --
Cookies --
Chemical and mechanical leavening of dough and batter formulas --
Enrobing and garnishing cakes and pastries --
Principles of cake decorating: specialty cakes and pastries --
Career opportunities in baking.
Responsibility: American Culinary Federation ; by Noble Masi with Brenda R. Carlos.
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