TY  - BOOK
AU  - Dinaga, Maria Rhoda D. 
AU  - Lirazan, Tenie P. 
TI  - Kitchen essentials and basic food preparation
SN  - 9786214063048
AV  - TX 820 .D56 2021 
PY  - 2021///
CY  - Manila
PB  - Mindshapers Co., Inc.
KW  - QUANTITY COOKING
KW  - FOOD SERVICE
N1  - 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
N2  - 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
ER  -