Baking Fundamentals by Culinary Fed American Culinary Federation The

Cover of: Baking Fundamentals | Culinary Fed American Culinary Federation The

Published by Prentice Hall .

Written in English

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Subjects:

  • Cakes, baking, icing & sugarcraft,
  • Methods - Baking,
  • Baking - Confectionery,
  • Cooking / Wine,
  • Textbooks,
  • Cooking,
  • Methods - General,
  • Cooking / Culinary Arts & Techniques

Book details

The Physical Object
FormatHardcover
Number of Pages624
ID Numbers
Open LibraryOL9290245M
ISBN 100131183516
ISBN 109780131183513
OCLC/WorldCa62421181

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Please practice hand-washing and social distancing, and check out our resources for adapting to these times.The fat spongified in the creaming method formulas in your book is butter. However, many bakers prefer to substitute shortening for all, or part of the butter.

A leavener such as Baking Soda, Baking Powder, or Baking Ammonia, which releases gases produced by chemical reactions. Fundamentals of Baking Quiz Three 44 Terms.

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