Cook's clinic: Breads
1983
Lampman, Lucille
Advice is given on how to prepare fresh breads and overcome some of the more common problems encountered: poor volume, excessive volume, pale crusts; dark crusts; and course grains. Recipes must be closely followed for best results. A freezer storage and reheating guide for breads is given. Fresh breads can help build a restaurant's reputation and keep customers coming back. (kbc)
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书目信息
Restaurants & institutions
卷
92
期
1
页码
126
- 127
ISSN
0273-5520
其它主题
Quantity food preparation; Breads (quick); Breads (yeast)
语言
英语
类型
Journal Article; Text
2024-02-28
MODS