| 000 -LEADER |
|---|
| fixed length control field |
02949nam a22003497a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260318112810.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260316s20152015ph a|||dr|||| 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789719803072 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bueno, Chef Romeo, |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Baking and patisserie : |
| Remainder of title |
lecture and laboratory manual / |
| Statement of responsibility, etc |
Chef Romeo A. Bueno, Julieta Lourdes M. Indias. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Quezon City : |
| Name of publisher, distributor, etc |
C & E Publishing Incorporated, |
| Date of publication, distribution, etc |
c2015. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 212 pages : |
| Other physical details |
colored illustration ; |
| Dimensions |
25.3 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 Index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preface — Chapter 1 Introduction to pastries, cakes, and yeast goods — The pastry tools and equipment — Nutrition in pastries and desserts — Chapter 2 The chemistry of baking — Chapter 3 Menu knowledge — Chapter 4 Pastry commodities and their functions — Chapter 5 Standard recipe conversions — Chapter 6 Learning bread-making — 12 steps in bread-making — Baker's percentage — Chapter 7 Doughs — Processes and varieties — Chapter 8 Batters — Processes and varieties — Pastes — Processes and varieties — Chapter 9 Cake mixtures and sponges processes and varieties — Chapter 10 All about chocolates — Chapter 11 Introduction to hot and cold desserts — Types of desserts — Chapter 12 Storage of pastry goods — Chapter 13 Presentation of an finishes for desserts and pastries — Breads — Creams — Cakes — Desserts — Cookies — Chocolates — Appendix — Index — About the author. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Baking and Patisserie: Lecture and Laboratory Manual is a perfect guide to the chemistry of baking and patisserie especially tailored for mentors and students. This book covers the basic concepts, skills, and procedures in baking and pastry-making with emphasis on ingredients, product identification, and weights and measures. It aims to equip students with fundamental skills required for entry-level work in a bakery or pastry shop of a restaurant or hotel. Topics include proper mixing, makeup, and baking of yeast-raised breads, laminated doughs, cookies, pies, and tarts; and preparation, presentation, and finishing techniques for specialty sweet sensations, desserts, and pastries." —Preface |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adolescence |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Purchased |
| Deans/Chairperson |
Maleen Grafilo-Ordiz |
| Department |
Senior High School |
| Subject Category |
T.L.E (Technology Livelihood Education) |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Purchased |
| Deans/Chairperson |
Maleen Grafilo-Ordiz |
| Department |
Senior High School |
| Subject Category |
T.L.E (Technology Livelihood Education) |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baking |
| General subdivision |
Handbooks, manuals, etc. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Pastry |
| General subdivision |
Handbooks, manuals, etc. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Indias, Julieta Lourdes, |
| Relator term |
consultant. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Gian [new] |
| Date encoded |
03/16/2026 |
