Bread and Pastry Production: Intermediate (3rd Edition) (Book with DVD)

Covers how to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.
Subject matter has been fully revised in such a way that makes the concepts clear and understandable to readers.
Fully updated throughout, some new chapters covering current topics are also added in this revised edition.

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