000			02949nam a22003497a 4500
003			OSt
005			20260318112810.0
008			260316s20152015ph a|||dr|||| 001 0 eng d
020			_a9789719803072 [paperback]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aBueno, Chef Romeo, _eauthor.
245			_aBaking and patisserie : _blecture and laboratory manual / _cChef Romeo A. Bueno, Julieta Lourdes M. Indias.
250			_aFirst edition.
260			_aQuezon City : _bC & E Publishing Incorporated, _cc2015.
300			_avii, 212 pages : _bcolored illustration ; _c25.3 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes Index.
505	0		_aPreface — 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			_a"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			_aAdolescence
541			_aPurchased _xMaleen Grafilo-Ordiz _ySenior High School _zT.L.E (Technology Livelihood Education)
541			_aPurchased _xMaleen Grafilo-Ordiz _ySenior High School _zT.L.E (Technology Livelihood Education)
546			_aText in English
650			_aBaking _xHandbooks, manuals, etc.
650			_aPastry _xHandbooks, manuals, etc.
700			_aIndias, Julieta Lourdes, _econsultant.
942			_2ddc _cBK
998			_cGian [new] _d03/16/2026
999			_c15057 _d15057