Pastry Arts II

Pastry Arts II

This book is designed to provide students or beginners with basic theoretical knowledge and gearing toward competency in entry-level of professional baking skills. It describes basic pastry and bakeries principles which will expose students to techniques of producing basic baking products including...

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Bibliographic Details
Main Authors: Hamizad Abdul Hadi (Author), Noorsarizal Johari (Author), Mohd Hairi Jalis (Author), Roslina Ahmad (Author), Shariah Ibrahim (Author)
Format: Manuscript Book
Language:English
Published: Shah Alam, Selangor PENERBIT UiTM PRESS, UNIVERSITI TEKNOLOGI MARA 2013
©2013
Subjects:
Baking
Pastry
Online Access:Click Here to View Status and Holdings.
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Description
Summary:This book is designed to provide students or beginners with basic theoretical knowledge and gearing toward competency in entry-level of professional baking skills. It describes basic pastry and bakeries principles which will expose students to techniques of producing basic baking products including pies, puff pastry, choux pastry products, yeast base dough and breads and how they can be extended.
Physical Description:vii, 120 pages illustration. (some color) 23 cm
Bibliography:Includes bibliographical references (p. [113]) and index
ISBN:9789673634620

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