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Kitchen essentials and basic food preparation / Maria Rhoda D. Dinaga and Tenie P. Lirazan

By: Dinaga, Maria Rhoda D [author]Contributor(s): Lirazan, Tenie P [co-author]Material type: Text

TextPublication details: Manila : Mindshapers Co., Inc., c2021Description: viii, 580 pages ; 26 cmISBN: 9786214063048Subject(s): QUANTITY COOKING | FOOD SERVICELOC classification: TX 820 .D56 2021

Contents:

Chapter 1 : Introduction and Nutrition and Wellness -- Chapter 2 : Sanitation and Safety -- Chapter 3 : Tools and Equipment -- Chapter 4 : Mise En Place -- Chapter 5 : Herbs, Spices and Flavoring Ingredients -- Chapter 6 : Culinary Math -- Chapter 7 : Plating and Garnishing -- Chapter 8 : Basic Principles of Cooking and Food Science -- Chapter 9 : Stocks, Soups and Sauces -- Chapter 10 : Breakfast Preparation -- Chapter 11 : Sandwiches and Hors D' Oeuvres -- Chapter 12 : Bread and Pastries -- Chapter 13 : Fruits and Vegetables -- Chapter 14 : Salads and Dressing -- Chapter 15 : Rice, Legumes, Other Grains, Alimentary Pasta and Pasta -- Chapter 16 : Meat and Games -- Chapter 17 : Poultry and Games -- Chapter 18 : Fish and Shellfish.

Summary: This book will serve as your guide for basic knowledge and activities usually performed in our laboratory subjects. As a cook, it is expected that you will be called for a demonstration of what you have learned in school.

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Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 820 .D56 2021 (Browse shelf (Opens below))	c.1	Available		NULIB000019231

Includes bibliographical references.

This book will serve as your guide for basic knowledge and activities usually performed in our laboratory subjects. As a cook, it is expected that you will be called for a demonstration of what you have learned in school.

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