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
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Online Access:Click Here to View Status and Holdings.
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020 # # |a 9789673634620  |q paperback 
040 # # |a UiTM  |b eng  |c UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX773  |b .P37 2013 
245 0 0 |a Pastry Arts II  |c Mohamed Abdul Hamid, Mohd Salehuddin Mohd Zahari, Zulhan Othman [and others] 
264 # 1 |a Shah Alam, Selangor  |b PENERBIT UiTM PRESS, UNIVERSITI TEKNOLOGI MARA  |c 2013 
264 # 1 |c ©2013 
300 # # |a vii, 120 pages  |b illustration. (some color)  |c 23 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references (p. [113]) and index 
520 # # |a 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. 
650 # 0 |a Baking 
650 # 0 |a Pastry 
700 1 # |a Hamizad Abdul Hadi  |e author 
700 1 # |a Noorsarizal Johari  |e author 
700 1 # |a Mohd Hairi Jalis  |e author 
700 1 # |a Roslina Ahmad  |e author 
700 1 # |a Shariah Ibrahim  |e author 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=519274 
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