000			01288nam a2200253Ia 4500
003			NULRC
005			20250520103024.0
008			250520s9999 xx 000 0 und d
020			_a9786210403824
040			_cNULRC
050			_aTX 943 .C67 2020
100			_aCornell, Daryl Ace V. _eauthor
245		0	_aKitchen essentials and basic food preparation / _cDaryl Ace V. Cornell and Claire Ann M. Yao
250			_aFirst Edition.
260			_aManila, Philippines : _bRex Book Store, _cc2020
300			_avi, 213 pages : _billustrations ; _c25 cm.
365			_bPHP405
504			_aIncludes bibliographical references.
505			_a1. Sanitation and Safety in Culinary Operations -- 2. The Kitchen Organization and layout -- 3. Kitchen Tools and Equipment -- 4. The Mise En Place: Basic Food Preparation and Techniques -- 5. Cooking Techniques -- 6. Stocks -- 7. Sauces -- 8. Soups -- 9. Starches -- 10. Meat -- 11. Poultry -- 12. Fish and Shellfish -- 13. Eggs -- 14. Vegetables and fruits -- 15. Appetizers.
520			_aThe contents of this book signify the technical know-how a starting or aspiring cook or chef needs to achieve before he/she advances his/her culinary skills.
650			_aFOOD SERVICE
700			_aYao, Claire Ann M. _eco-author
942			_2lcc _cBK
999			_c21560 _d21560