Baking & pastry arts / Ruth Estrada Javier-Reyes [and three others]

Includes index.

Module 1 The history of baking -- Module 2 Food safety and sanitation -- Module 3 Baking tools and equipment -- Module 4 Principles of baking -- Module 5 Baking ingredients -- Module 6 Cookies and brownies -- Module 7 Pies, tarts and pastries -- Module 8 Cakes and cake specialty -- Mosule 9 Frostings and icings -- Module 10 Yeast dough production -- Module 11 Qucik breads -- Module 12 Healthy baking.

"To the teacher, this module fosters self-directed learning by enumerating the objectives and providing the students enrichment hands-on activities at the end. Through these students are able to determine what they should learn and to assess its output. This makes it easy for students to familiarize themselves with the basic baking and pastry arts principles, sanitation and safety, handling and preparation of baked products, etc. To the students, this laboratory module contains simplified lectures and enrichment hands on activities at the end, designed to help them in getting familiar with the varied concepts in baking and pastry arts and equipping them with all the necessary knowledge and skills in preparing the best foods to serve which include selecting, handling and cooking to bring out the best baked products to served which includes selecting, handling and baking to bring out the best in their flavors, textures and nutritional values. These activities will broaden their knowledge through actual demonstration of what they have learned, like food safety and sanitation, baking tools and equipment, principles of baking, baking ingredients, different baked products, pastry arts and other."