PART 01

Bread Ingredients and Manufacturing 11
CHAPTER 01 Machines and Tools Used in Baking 12
CHAPTER 02 Bread Recipe 15
CHAPTER 03 Bread Manufacturing Process and Product Evaluation 31

PART 02

Confectionery Materials and Manufacturing 53
CHAPTER 01 Machinery and Tools Used in Confectionery 54
CHAPTER 02 Kneading and Mixing 57
CHAPTER 03 Kneading Methods by Product 72

PART 03

Confectionery and Bakery Common 91
CHAPTER 01 Basic Science 92
CHAPTER 02 Materials Science 106
CHAPTER 03 NUTRITION 143
CHAPTER 04 Food Hygiene 161
CHAPTER 05 Process Management and Work Environment Management 191
CHAPTER 06 Store Management/Bakery Management 193

PART 04

Past Exam Questions (Bread Ingredients and Manufacturing) 205

PART 05

Past Exam Questions (Confectionery Materials and Manufacturing) 255

PART 06

Past Exam Questions (Confectionery and Bakery Common) 305

PART 07

Passing Problem 439
Answer & Explanation 454

PART 08

Key Summary Note 465