Professional Baking, Third Edition College and NRAEF Workbook Package (Professional Baking)
Edition: 3rd Pkg edition
Publisher: John Wiley & Sons
Published: February 9, 2001
Language: eng
Format: Hardcover
Number of pages: 672
ISBN-13: 9780471442394
Subjects: Hotel & catering trades; Cooking; Cooking / Wine; Methods - Baking; Cooking / Baking
First sentence: 1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?