Dinaga, Maria Rhoda D.  <br/><br/>
Kitchen essentials and basic food preparation / 
Maria Rhoda D. Dinaga and Tenie P. Lirazan 
 - Manila :  Mindshapers Co., Inc.,  c2021. 
 - viii, 580 pages ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9786214063048 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUANTITY COOKING<br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX 820 .D56 2021