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: TextTextPublication 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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National University - Manila
Hospitality Management Filipiniana FIL TX 820 .D56 2021 (Browse shelf (Opens below)) c.1 Available NULIB000019231
Browsing National University - Manila shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
FIL TX 769 .A68 2021 Bread and pastry / FIL TX 769 .O86 2019 Bread and pastry / FIL TX 771 .C35 1997 The maya kitchen: : cakes and pastries. FIL TX 820 .D56 2021 Kitchen essentials and basic food preparation / FIL TX 820 .F47 2022 Cookery / FIL TX 901 .S26 2010 c.1 Introduction to hotel and resort management / FIL TX 901 .S26 2010 c.2 Introduction to hotel and resort management /

Includes bibliographical references.

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.

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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