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Please use this identifier to cite or link to this item: https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/427
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DC FieldValueLanguage
dc.contributor.authorgo2HR-
dc.contributor.authorThe BC Cook Articulation Committee-
dc.creatorgo2HR-
dc.creatorThe BC Cook Articulation Committee-
dc.date.accessioned2018-02-26T20:59:57Z-
dc.date.available2018-02-26T20:59:57Z-
dc.date.issued2014-
dc.identifier7519558a-2814-4f1f-a0f9-74298bb72945-
dc.identifier.urihttps://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/427-
dc.description.tableofcontentsI. Grains and Flours-
dc.description.tableofcontentsII. Sweeteners in Baking-
dc.description.tableofcontentsIII. Fats and Oils-
dc.description.tableofcontentsIV. Leavening Agents-
dc.description.tableofcontentsV. Eggs-
dc.description.tableofcontentsVI. Dairy Products-
dc.description.tableofcontentsVII. Chocolate and Other Cocoa Products-
dc.description.tableofcontentsVIII. Nuts and Seeds-
dc.description.tableofcontentsIX. Thickening Agents-
dc.description.tableofcontentsX. Water-
dc.description.tableofcontentsXI. Salt-
dc.description.tableofcontentsXII. Spices and Other Flavourings-
dc.description.tableofcontentsXIII. Fruit-
dc.language.isoengen_US
dc.publisherBCcampus-
dc.relation.isformatofhttps://ecampusontario.pressbooks.pub/ingredients/-
dc.relation.haspartInstructor Resource: Testbank|mailto: open@ecampusontario.ca-
dc.rightsCC BY | https://creativecommons.org/licenses/by/4.0/en_US
dc.subjectBaking-
dc.subjectHospitality-
dc.titleUnderstanding Ingredients for the Canadian Bakeren_US
dc.typeBook-
dcterms.accessRightsOpen Access-
dcterms.educationLevelCollege-
dc.identifier.slughttps://openlibrary.ecampusontario.ca/catalogue/item/?id=7519558a-2814-4f1f-a0f9-74298bb72945-
ecO-OER.AdoptedNo-
ecO-OER.AncillaryMaterialYes-
ecO-OER.ReviewedNo-
ecO-OER.AccessibilityStatementUnknown-
lrmi.learningResourceTypeLearning Resource - Book-
lrmi.learningResourceTypeLearning Resource - Reference Material-
lrmi.learningResourceTypeLearning Resource - Primary Source-
ecO-OER.POD.compatibleYes-
dc.description.abstractThis 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. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.en_US
dc.subject.otherTrades - Service-
dc.subject.otherBusiness & Economy - Hospitality-
ecO-OER.ItemTypeLearning Resource-
ecO-OER.ItemTypeModule/Unit-
ecO-OER.MediaFormatHTML/XML-
ecO-OER.MediaFormatPDF-
Appears in Collections:Ontario OER Collection

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Understanding-Ingredients-for-the-Canadian-Baker-COVER-STORE-350x453.jpg%%cover%%Cover image: Baking Ingredients by Andrea Goh (https://flic.kr/p/c8Qj4Y) used under CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)39.44 kBJPEGView/Open
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