The Advanced art of baking / Authored and edited by 3G E-learning LLC.

Includes bibliographical references and index.

Baking refers to cooking dry heat especially in an oven where the temperature is uniform as hot air circulates to cook a cake, pie, cookie or bread. Provides the student with the fundamentals of baking terminology principles of baking and the characteristics of the functions of the main ingredients that is used in bakery production. This book familiarizes student to use commercial equipment tools and provides the student with the fundamentals of basic yeast-raised production and quick breads white bread rolls variety grain breads specialty breads sweet yeast-raised products and quick bread fundamentals of basic cake pie pastry and cookie production. Bakery is a traditional activity and occupies an important place in food processing sector. With growing population and nutritional standards as well as demand for fresh, ready-to-eat convenience foods, the demand for bakery items has also increased considerably. --Preface of the book.