Bread and pastry production NC II / Corazon Barateta-Prades.
Material type:
TextPublication details: Mandaluyong City : Books Atbp. Publishing Corp., c2022Edition: 2nd EditionDescription: xx, 122 pages : illustrations ; 22 cmISBN: 978-621-409-180-5Subject(s): BREAD | COOKERY (BREAD) | PASTRY | BAKED PRODUCTSLOC classification: TX 769 B37 2022| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Filipiniana | FIL TX 769 B37 2022 (Browse shelf(Opens below)) | Available | NUFAI000005360 |
Browsing NU Fairview College LRC shelves, Shelving location: Filipiniana, Collection: School of Tourism and Hospitality Management Close shelf browser (Hides shelf browser)
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| FIL TX 769 A68 2022 Bread and pastry / | FIL TX 769 A68 2022 Bread and pastry / | FIL TX 769 B37 2015 Bread and pastry prodcution NCII / | FIL TX 769 B37 2022 Bread and pastry production NC II / | FIL TX 769 O66 2019 Bread and Pastry / Dr. rene D. Osorno, Dr. Grayfield T. Bajao | FIL TX 820 D56 2021 Kitchen essentials & basic food preparation | FIL TX 820 D56 2021 Kitchen essentials & basic food preparation |
Includes references.
Lesson 1 : History of Baking. -- Lesson 2 : Job Opportunity. -- Lesson 3 : Baking Ingredients. -- Lesson 4 : Working with the Ingredients. -- Lesson 5 : Prepare and Produce Bakery Products. -- Lesson 6 : Prepare and Produce Pastry Products. -- Lesson 7 : Prepare and Present Gateauz, Tortes, and Cakes. -- Lesson 8 : Petit Fours. -- Lesson 9 : Desserts.
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