000			01661nam a2200241Ia 4500
003			NULRC
005			20250520103000.0
008			250520s9999 xx 000 0 und d
020			_a9786214180660
040			_cNULRC
050			_aTX 725 .A1 .O86 2019
100			_aOsorno, Rene D. _eauthor
245		0	_aKitchen essentials and basic food preparation manual / _cRene D. Osorno and Grayfield T. Bajao
260			_aQuezon City, Philippines : _bWiseman's Books Trading, Inc., _cc2019
300			_a116 pages ; _c25 cm.
365			_bPHP475
504			_aIncludes bibliographical references.
505			_aCHAPTER 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.
520			_aSelect 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.
650			_aFOOD PREPARATION PROCESS
700			_aBajao, Grayfield T. _eco-author
942			_2lcc _cBK
999			_c20510 _d20510