How baking works: exploring the fundamentals of baking science
Auteur :
Figoni, Paula I.
Éditeur :
John Wiley & Sons Inc
ISBN :
9780470392676
Date de publication :
5 nov. 2010
Dimensions :
21,0 x 15,0 x 2,5 cm
Poids :
1 g
Format :
book
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.