Lee Jeong-hoon et al.: Baking and confectionery practical exam

As the tastes and aromas of the world's food change to the rich times that we need to satisfy our enjoyment of eating, so does the bread and cookies, and the selective stock is being qualitatively highlighted in quantity. The need for a bakery to meet these changes is stressed, and the university, of course, has created a more systematic practical study at the point where many educational institutions are deeply involved in teaching them. This book can be written in preparation for the writing test of a product maker by writing it down as a tool, a propane bread theory, a milligram theory and a manufacturing method. In case of a real test, we added new items and then we systematically described and made it easy to understand the order and the order of the manufacturing process by giving each of these sequences with the following photos. And we've gone further and elaborated on how to make more than 50 new fashion Bakeries so that they can help other bakers.

Korean title: 제과제빵 실기

Korean author: 이정훈 외

Korean publisher: 지구문화

ISBN-13: 9788970061009