About this product

NC2 - Bread and Pastry Theoretical Ebook

60 pages

Table of Content
Baking History
Hotel and Kitchen Organization
Food Safety and Sanitation
Tools and Equipments
Basic Ingredients Used in Baking and their Function
Baking Terminologies
Methods of Baking
Principles of Making Breads
Principles of Making Cakes
Principles of Making Pastries
Fundamentals Procedures in Baking Breads
Difference between Straight Dough Method and Sponge and Dough Method
Bakers Percentage
Food Costing