Professional Baking, Textbook and Study Guide
Edition: 3 edition
Publisher: John Wiley & Sons
Published: January 23, 2001
Language: eng
Format: Hardcover
Number of pages: 736
ISBN-13: 9780471417750
Subjects: Cakes, baking, icing & sugarcraft; Hotel & catering trades; Methods - Baking; Cooking / Baking; Cooking / Wine; Cooking
First sentence: 1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?