Understanding Ingredients for the Canadian Baker

go2HR; The BC Cook Articulation Committee

dc.contributor.author	go2HR
dc.contributor.author	The BC Cook Articulation Committee
dc.creator	go2HR
dc.creator	The BC Cook Articulation Committee
dc.date.accessioned	2018-02-26T20:59:57Z
dc.date.available	2018-02-26T20:59:57Z
dc.date.issued	2014
dc.identifier	7519558a-2814-4f1f-a0f9-74298bb72945
dc.identifier.uri	https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/427
dc.description.tableofcontents	I. Grains and Flours
dc.description.tableofcontents	II. Sweeteners in Baking
dc.description.tableofcontents	III. Fats and Oils
dc.description.tableofcontents	IV. Leavening Agents
dc.description.tableofcontents	V. Eggs
dc.description.tableofcontents	VI. Dairy Products
dc.description.tableofcontents	VII. Chocolate and Other Cocoa Products
dc.description.tableofcontents	VIII. Nuts and Seeds
dc.description.tableofcontents	IX. Thickening Agents
dc.description.tableofcontents	X. Water
dc.description.tableofcontents	XI. Salt
dc.description.tableofcontents	XII. Spices and Other Flavourings
dc.description.tableofcontents	XIII. Fruit
dc.language.iso	eng	en_US
dc.publisher	BCcampus
dc.relation.isformatof	https://ecampusontario.pressbooks.pub/ingredients/
dc.relation.haspart	Instructor Resource: Testbank\|mailto: open@ecampusontario.ca
dc.rights	CC BY \| https://creativecommons.org/licenses/by/4.0/	en_US
dc.subject	Baking
dc.subject	Hospitality
dc.title	Understanding Ingredients for the Canadian Baker	en_US
dc.type	Book
dcterms.accessRights	Open Access
dcterms.educationLevel	College
dc.identifier.slug	https://openlibrary.ecampusontario.ca/catalogue/item/?id=7519558a-2814-4f1f-a0f9-74298bb72945
ecO-OER.Adopted	No
ecO-OER.AncillaryMaterial	Yes
ecO-OER.Reviewed	No
ecO-OER.AccessibilityStatement	Unknown
lrmi.learningResourceType	Learning Resource - Book
lrmi.learningResourceType	Learning Resource - Reference Material
lrmi.learningResourceType	Learning Resource - Primary Source
ecO-OER.POD.compatible	Yes
dc.description.abstract	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. 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.other	Trades - Service
dc.subject.other	Business & Economy - Hospitality
ecO-OER.ItemType	Learning Resource
ecO-OER.ItemType	Module/Unit
ecO-OER.MediaFormat	HTML/XML
ecO-OER.MediaFormat	PDF