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Bakery and Confectionery

• Book Introduction

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• Lesson 1 Ingredients and Equipments

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• Lesson 2 Biscuits

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• Lesson 3 Cakes

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• Lesson 4 Icings

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• Lesson 5 Pastes or mixtures

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• Lesson 6 Breads and Bread Rolls

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• Lesson 7 Danish Pastries and Croissant

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• Lesson 8 Accounting Procedures

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• Lesson 9 Glossary of Bakery Terms

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