Kitchen essentials and basic food preparation manual / Rene D. Osorno and Grayfield T. Bajao
Material type:
- 9786214180660
- TX 725 .A1 .O86 2019

Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main Filipiniana | Hospitality Management | FIL TX 725 .A1 .O86 2019 (Browse shelf(Opens below)) | c.1 | Available | NULIB000018269 |
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.
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.
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