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Kitchen essentials and basic food preparation / Daryl Ace V. Cornell and Claire Ann M. Yao

By: Cornell, Daryl Ace V [author]Contributor(s): Yao, Claire Ann M [co-author]Material type: Text

TextPublication details: Manila, Philippines : Rex Book Store, c2020Edition: First EditionDescription: vi, 213 pages : illustrations ; 25 cmISBN: 9786210403824Subject(s): FOOD SERVICELOC classification: TX 943 .C67 2020

Contents:

1. Sanitation and Safety in Culinary Operations -- 2. The Kitchen Organization and layout -- 3. Kitchen Tools and Equipment -- 4. The Mise En Place: Basic Food Preparation and Techniques -- 5. Cooking Techniques -- 6. Stocks -- 7. Sauces -- 8. Soups -- 9. Starches -- 10. Meat -- 11. Poultry -- 12. Fish and Shellfish -- 13. Eggs -- 14. Vegetables and fruits -- 15. Appetizers.

Summary: The contents of this book signify the technical know-how a starting or aspiring cook or chef needs to achieve before he/she advances his/her culinary skills.

Item type:

Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Vol info	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 943 .C67 2020 (Browse shelf (Opens below))	405.00	c.1	Available		NULIB000019319

Includes bibliographical references.

The contents of this book signify the technical know-how a starting or aspiring cook or chef needs to achieve before he/she advances his/her culinary skills.

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