000			03982nam a22003377a 4500
003			OSt
005			20240905090557.0
008			240902b |||||||| |||| 00| 0 eng d
020			_a9781984637116 [paperback]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
245			_aThe advanced art of baking / _cauthored and edited by 3G E-Learning LLC, USA.
250			_aSecond edition.
260			_aNew York, NY : _b 3G E-Learning LLC, USA, _cc2020.
300			_axiv, 317 pages : _bcolored illustrations ; _c25 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aChapter 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			_a"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
521			_aAdult
541			_aGreat Books Trading _xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
650			_aBaking
650			_aDesserts
650			_aPastry
700			_a 3G E-learning LLC, USA _eauthored and edited.
942			_2ddc _cBK
998			_cJanna [new] _d09/02/2024
999			_c12658 _d12658