000			02028nam a22003257a 4500
999			_c127591 _d127591
003			phtghnu
005			20240620080504.0
007			ta
008			230706b2022 ph ||||| |||| 00| 0 eng d
020			_a9789719655114 (pbk)
040			_beng _cHNU _erda
082			_223 _3Fil _a664.02 D61 _b2022
100			_a Dinaga, Maria Rhoda D., _eauthor.
245			_aCommercial baking with entrepreneurship : _bleading to bread and pastry production NC II / _cMaria Rhoda D. Dinaga, DBA, Tenie P. Lirazan, MBA.
250			_aRevised edition.
264			_aManila, Philippines : _bMindshapers Co., Inc., _c2022.
300			_axvi, 272 pages : _billustrations ; _c26 cm.
504			_aIncludes bibliographical references.
505			_aChapter 1 Introduction to Baking Chapter 2 Sanitation and Safety Chapter 3 Baking Terminologies Chapter 4 Baking Tools and Equipment Chapter 5 Baking Ingredients Chapter 6 Baking Math Chapter 7 Baking Principles Chapter 8 Classification of Bakery Products Chapter 9 Steps of Breadmaking Chapter 10 Quick Breads Chapter 11 Cakes and Icing Chapter 12 Cookies Chapter 13 Pies and Tarts Chapter 14 Syrups, Creams, Custards and Chocolate Chapter 15 Business Plan for Bakery
521			_aCBA _bBachelor of Science in Hospitality Management
521			_aJHS _bTechnology and Livelihood Education(TLE)
546			_aText in English
650			_aBaking, Commercial.
650			_aBread and pastries.
700			_aLirazan, Tenie P., _eauthor.
942			_2ddc _cBK _h600-699