000			01595nam a22002777a 4500
003			NUCLARK
005			20241210120538.0
008			241210b ph ||||| |||| 00| 0 eng d
020			_a9789719655114
040			_aNU CLARK _cNU CLARK
050			_aTX 763 .D56 2022
100			_aDinaga, Maria Rhoda D. _eauthor
245			_aCommercial baking with entrepreneurship / _cMaria Rhoda D. Dinaga [and] Tenie P. Lirazan
250			_aRevised Edition
260			_aIntramuros, Manila : _bMindshapers, _cc2022
300			_axvi, 272 pages : _btables and pictures ; _c25 cm
504			_aIncludes bibliographical references.
505			_aPreface -- Acknowledgment -- How to use this book -- Self-assessment guide -- Chapter 1. Introduction to baking -- 2. Sanitation and safety -- 3. Baking and terminologies -- 4. Baking tools and equipment -- 5. Baking ingredients -- 6. Baking math -- 7. Baking principles -- 8. Classification of bakery products -- 9. Steps of breadmaking -- 10. Quick breads -- 11. Cakes and icing -- 12. Cookies -- 13. Pies and tarts -- 14. Syrups, creams, custards and chocolate -- 15. Business plan for bakery -- References
520			_a"Commercial baking with entrepreneurship is a basic baking which will serve as a guide for a novice baker. It will enlightens one's understanding about common terminologies in baking, basic ingredients, mixing methods or techniques, process and recipes in every laboratory activity: -- Preface
650			_aBREAD
650			_aPASTRY
700			_aLirazan, Tenie P.
942			_2ddc _cBK _n0
999			_c3512 _d3512