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  <titleInfo>
    <title>Bread and pastry production NC II</title>
  </titleInfo>
  <name type="personal">
    <namePart>Prades, Corazon Barateta</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <dateIssued encoding="marc">2022</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>xx, 122 pages : illustration ; 23 cm.</extent>
  </physicalDescription>
  <tableOfContents>History of baking -- Job opportunities in baking -- Baking ingredients -- Working with the ingredients -- Prepare and produce bakery products -- Prepare and produce pastry products -- Prepare and present gateaux, tortes, and cakes -- Petit fours -- Desserts.</tableOfContents>
  <note type="statement of responsibility">Corazon Barateta Prades</note>
  <note>Includes bibliographical references.</note>
  <subject>
    <topic>Bread</topic>
  </subject>
  <subject>
    <topic>Cookery (Bread)</topic>
  </subject>
  <subject>
    <topic>Pastry</topic>
  </subject>
  <classification authority="lcc">FIL TX 769 P88 2022</classification>
  <identifier type="isbn">9786214091805</identifier>
  <recordInfo>
    <recordCreationDate encoding="marc">240819</recordCreationDate>
    <recordChangeDate encoding="iso8601">20240819130932.0</recordChangeDate>
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