This book is currently unavailable on Open Library, check out available alternatives.
An edition of Professional Baking, Study Guide (1993)

Professional Baking, Study Guide

by

  • 3 Want to read
Cover of: Professional Baking, Study Guide by Wayne Gisslen, Wayne Gisslen
Locate

My Reading Lists:

Create a new list
  • 3 Want to read

Check nearby libraries

Buy this book

This book is currently unavailable on Open Library, check out available alternatives.
Last edited by MARC Bot
January 5, 2026 | History
Edit
An edition of Professional Baking, Study Guide (1993)

Professional Baking, Study Guide

by

  • 3 Want to read

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
Wiley
Language
English
Pages
168

Check nearby libraries

Buy this book

Previews available in: English

Subjects

Baking Problems, exercises Food presentation
Edition Availability
Cover of: Professional Baking, Study Guide
Professional Baking, Study Guide
March 18, 2004, Wiley
in English
Cover of: Professional Baking - Study Guide (2nd Edition)
Professional Baking - Study Guide (2nd Edition)
November 15, 1993, John Wiley & Sons Inc
Paperback in English - 2 edition

Add another edition?

Book Details

Edition Identifiers

Open Library
OL7617876M
ISBN 10
047147777X
ISBN 13
9780471477778
LibraryThing
5159698
Goodreads
1172545

Work Identifiers

Work ID
OL1802185W

Source records

First Sentence

"1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?"

Community Reviews (0)

No community reviews have been submitted for this work.

Lists

Download catalog record: RDF / JSON / OPDS | Wikipedia citation