Search Results for breads - Narrowed by: Week loanSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dbreads$0026qf$003dITYPE$002509Material$002bType$0025091$00253AWEEKLOAN$002509Week$002bloan$0026ps$003d300?dt=list2024-05-17T04:02:22ZBread = Pane.ent://SD_ILS/0/SD_ILS:244282024-05-17T04:02:22Z2024-05-17T04:02:22ZCall Number 641.815 BRE<br/>Publication Date 2006<br/>Format: Books<br/>Up-to-date breadmaking / by W. J. Fance and B. H. Wragg.ent://SD_ILS/0/SD_ILS:66942024-05-17T04:02:22Z2024-05-17T04:02:22Zby Fance, Wilfred James, 1901-1974.<br/>Call Number 664.752 FAN<br/>Publication Date 1968<br/>Format: Books<br/>Understanding food : principles and preparation / Amy Brown.ent://SD_ILS/0/SD_ILS:251022024-05-17T04:02:22Z2024-05-17T04:02:22Zby Brown, Amy C.<br/>Call Number 641.3 BRO<br/>Publication Date 2008<br/>Summary "'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.<br/>Format: Books<br/>