TY  - BOOK
AU  - Osorno, Rene D.
AU  - Bajao, Grayfield T. 
TI  - Kitchen essentials and basic food preparation manual
SN  - 9786214180660
AV  - TX 725 .A1 .O86 2019 
PY  - 2019///
CY  - Quezon City, Philippines
PB  - Wiseman's Books Trading, Inc.
KW  - FOOD PREPARATION PROCESS
N1  - Includes bibliographical references; CHAPTER 1. Laboratory conduct and responsibilities -- 2. Safety, security personal hygiene in the workplace -- 3. Clean and maintain kitchen premises equipment & Utensils -- 4. Food Borne Illnesses -- 5. The food preparation process -- 6. Preparing vegetables and fruits -- 7. Preparing stocks, Sauces and soups -- 8. preparing egg dishes -- 9. preparing & cooking pasta dishes -- 10. Preparing & cooking fish and selfish -- 11. preparing & cooking Poultry and meat -- 12. Preparing sandwiches & canapes
N2  - Select appropriate cooking equipment to prepare standard recipes Use equipment in a safe manner according to manufacturer’s and enterprise procedures Select appropriate wet cooking method for preparation of the dish/s Apply appropriate wet cooking method for preparation of the dish/s Select appropriate dry cooking method for preparation of the dish/s Apply appropriate dry cooking method for preparation of the dish/s
ER  -