Theory of Bakery and Patisserie (Record no. 2234)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02667nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190610150751.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190610b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-19-948879-7 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Allied Informatics, Jaipur |
| Bill Number | 6235 |
| Bill Date | 5/6/2019 |
| Purchase Year | 2019-20 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | BSDU |
| Language of cataloging | English |
| Transcribing agency | BSDU |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.865 |
| Item number | BAL |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bali, Parvinder S. |
| 245 ## - TITLE STATEMENT | |
| Title | Theory of Bakery and Patisserie |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Delhi |
| Name of publisher, distributor, etc. | Oxford University Press |
| Date of publication, distribution, etc. | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 247 |
| 500 ## - GENERAL NOTE | |
| General note | Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets.<br/><br/>The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping, and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts, and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Contents<br/>Introduction to bakery and pastry<br/>Commodities in bakery and pastry<br/>Techniques in bakery and pastry<br/>Bread fabrication<br/>Basic pastes in bakery and pastry<br/>Basic creams and sauces<br/>Basic sponges and cakes<br/>Cookies and biscuits<br/>Hot and cold desserts<br/>Sugar confections<br/>Indian Sweets |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Features<br/><br/>Discusses basic commodities, equipment, and creams and sauces such as marzipan, crème chantilly, meringue and many more used for baking in detail<br/>Provides important points and techniques (chef’s tips) interspersed in the text to help the students to be more efficient, prepare better products, and avoid accidents in the kitchen<br/>Describes the basic operations of the halwai section of any hotel as well as the diversity in sweets of India<br/>Explains practical aspects of bakery with photographs, tables, and figures. Includes assessment tools such as objective and essay type questions and activities at the end of the chapters |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Bakery |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type | Checked out | Date last checked out | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/10/2019 | 325.00 | 641.865 BAL | 017779 | 02/12/2020 | 325.00 | 06/10/2019 | Books | ||||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/10/2019 | 325.00 | 1 | 641.865 BAL | 017780 | 08/20/2025 | 325.00 | 06/10/2019 | Books | 11/18/2025 | 08/20/2025 | |||||
| Dewey Decimal Classification | Not For Loan | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | 06/10/2019 | 325.00 | 641.865 BAL | 017781 | 02/12/2020 | 325.00 | 06/10/2019 | Books | Not for Loan | |||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 03/17/2025 | 506.00 | 641.865 BAL | 018479 | 04/02/2025 | 506.00 | 04/02/2025 | Books | ||||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 03/17/2025 | 506.00 | 641.865 BAL | 018480 | 04/02/2025 | 506.00 | 04/02/2025 | Books |