| 000 -LEADER |
|---|
| fixed length control field |
03982nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240905090557.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240902b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984637116 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The advanced art of baking / |
| Statement of responsibility, etc |
authored and edited by 3G E-Learning LLC, USA. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York, NY : |
| Name of publisher, distributor, etc |
3G E-Learning LLC, USA, |
| Date of publication, distribution, etc |
c2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 317 pages : |
| Other physical details |
colored illustrations ; |
| Dimensions |
25 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 Fundamentals of baking -- Chapter 2 Yeast, breads and rolls, Chapter 3 Introduction to quick breads -- Chapter 4 Introduction to pies -- Chapter 5 Cookies -- Chapter 6 Cakes, fillings, and icings -- Chapter 7 Pizza -- Chapter 8 Baking and pastry. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"In the old times, people were squeezed with simple food, such as bread, rice, pulses, corn, etc., and there was no improvement in eating habits, as there was no awareness of advanced cooking methods. But as time passed, man began to think of some new food products to improve the taste with the same ingredients used in traditional food. Food ingredients have been ordered by the food industry around the world, making people taste the food they consume. This book provides the student with the basics of baking jargon and the characteristics of the main ingredients used in the production of the bakery. In the last several years, the market has grown rapidly as competition and new products have an impact on mass awareness and consumption. Upon completing education and getting specialized training in the field of bakery, a hospitality student is in great demand. Multinational companies, such as raw material suppliers, equipment manufacturers, fast food restaurants in malls, fast food retail chains and bakery brands expanding in different cities, all offer demanding positions and high salaries. The book provides knowledge student to use commercial equipment tools and provides the student with the fundamentals of basic yeast-raised production and quick breads, white bread, specialty breads, sweet yeast-raised products and quick bread, and fundamentals of basic cake pie pastry and cookie production. Bakery is considered as a traditional activity and occupies an important place in food processing sector. With growing population and nutritional standards as well as demand for fresh, ready-to-eat convenience foods, the demand for bakery items has also increased considerably.<br/><br/>The Book comes with access code for rich learning experience, which includes:<br/><br/>1. Interactive E-lecture of each chapter. E-lectures are expressive, informational, entertaining and persuasive, it uses the tool of self-exploration, which makes it easy to learn and understand each topic in detail. It is very informative as concrete details are provided and also entertaining, as graphics and other visuals are provided to make the learning process more interactive.<br/><br/>2. Video Lecture of each chapter, which explains each topic in detail with examples, animations, images and text and makes it easy to understand the topics in easier, simpler and better way.<br/><br/>3. Quiz for each chapter, it is also a useful tool for teachers to teach with digital resources in classroom and do a great job of illustrating skills and techniques that are otherwise difficult to explain." --backcover |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Great Books Trading |
| Deans/Chairperson |
Osorno, Rene |
| Department |
College of Hospitality Management |
| Subject Category |
Hospitality Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baking |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Desserts |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Pastry |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
3G E-learning LLC, USA |
| Relator term |
authored and edited. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Janna [new] |
| Date encoded |
09/02/2024 |
