Understanding Ingredients for the Canadian Baker
by BC Cook Articulation Committee
This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry.
Description from LibreTexts.
- Publisher
- BC Campus
- Subjects
- Workforce, Food Production Service and Culinary Arts
- Licence
- CC BY 4.0, as LibreTexts states it
- Who can read
- Tweens profiles and older, judged from its title and subjects