Professional Baking - Study Guide (2nd Edition)
Edition: 2 edition
Publisher: John Wiley & Sons Inc
Published: November 15, 1993
Language: eng
Format: Paperback
Number of pages: 144
ISBN-13: 9780471306177
Subjects: Cookery dishes & courses; Hotel & catering trades; Cooking / Wine; Cooking; General; Methods - Baking; Methods - General
First sentence: 1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?