Natad, Ma Felisa H. Tria,  <br/><br/>
Dessert merchandising laboratory manual / 
Ma Felisa H. Tria Natad, Ephraimuel Jose L. Abellana, authors. 
 - vi, 268 pages :   illustrations;   25 cm 
<br/><br/>Includes bibliographical references. 
<br/><br/>Part I          Lecture<br/>Lesson 1    Tools and Equipment in Baking<br/>Lesson 2    Common Ingredients Used<br/>Lesson 3    Safety and Sanitation<br/>Lesson 4    Essential Elements in Dovetailing the Activities in this Laboratory Manual<br/>Lesson 5    Quantification<br/>Lesson 6    Packaging<br/>Lesson 7    Merchandising<br/>Lesson 8    Financial / Income Statement<br/>Part II         Laboratory Activity<br/>Lesson 1    Doughnuts, Fritters, Pancakes, Waffles, Crepes<br/>Lesson 2    Pies, Tarts, Phyllo, Empanada/Ditas<br/>Lesson 3    Eclairs and Creme Puffs<br/>Lesson 4    Custards and Puddings<br/>Lesson 5    Meringue Desserts<br/>Lesson 6    Mousses and Cheese Cakes<br/>Lesson 7    Souffles<br/>Lesson 8    Frozen Desserts<br/>Lesson 9    Fruit Desserts<br/>Lesson 10  Kakanin and Other Filipino Desserts 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management 
<br/><br/><br/>Text in English  
<br/><br/><label>ISBN: </label>9789719905714 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking. <br/>Desserts.
<br/><br/><label>Dewey Class. No.: </label>641.86 N19  / 2014