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The advanced art of baking / authored and edited by 3G E-Learning LLC, USA.

Contributor(s): 3G E-learning LLC, USA [authored and edited.]Material type: Text

TextPublisher: New York, NY : 3G E-Learning LLC, USA, c2020Edition: Second editionDescription: xiv, 317 pages : colored illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 9781984637116 [paperback]Subject(s): Baking | Desserts | Pastry

Contents:

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.

Summary: "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. The Book comes with access code for rich learning experience, which includes: 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. 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. 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

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Item type	Current location	Call number	Status	Date due	Barcode
Library Use Only (LUO)	College Library Library Use Only	LUO 641.815 Ad95 2020 (Browse shelf)	Available		3UCBL000027514

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Previous							No cover image available No cover image available	Next
Previous	LUO 641.56384 D15 1994 In the kitchen with Rosie : Oprah's favorite recipes /	LUO 641.59 R24 1973 Recipes of the Philippines /	LUO 641.595 As98 1997 Asian menu planner /	LUO 641.815 Ad95 2020 The advanced art of baking /	LUO 641.86539 C12 2019 Cake decorating for beginners : 24 stunning step-by-step cake designs for all occasions /	LUO 642.7 B39 2007 The Practical guide to napkins and napkin folding : how to create simple and elegant displays for every occassion, with more than 150 ideas for folding, making, decorating and embellishing /	LUO 658 B52 2015 Business organization and management : with technopreneurship /	Next

Includes bibliographical references and index.

"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.

The Book comes with access code for rich learning experience, which includes:

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.

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.

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

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