Hotel and Restaurant Management

BREAD AND PASTRY PRODUCTION : Intermediate (2nd Edition) (Book with DVD)

BREAD AND PASTRY PRODUCTION : Intermediate (2nd Edition) (Book with DVD)

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  • About the Editor
    • Covers how to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.
    • The content has been revised and units are restructured in this edition.
    • A comprehensive guide introducing the knowledge and skills for those studying and/or working in bakery industry.

Bread and Pastry Production: Intermediate 2nd Edition integrates many different practical and visual skills with knowledge of specialized materials and techniques. Pastry is a major type of bakers’confectionery. It includes many of the various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries.