Kitchen essentials and basic food preparation / Daryl Ace V. Cornell and Claire Ann M. Yao.
Material type:
TextPublication details: Manila : Rex Book Store Inc, 2020.Edition: First EditionDescription: vi, 213 pages : figures ; 25 cmContent type: - text
- unmediated
- volume
- 9786210403824
- 643.3 C815k
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 1-13 | Available | 024181 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 6-13 | Available | 024186 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 7-13 | Available | 024187 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 8-13 | Available | 024188 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 9-13 | Available | 024189 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 10-13 | Available | 024190 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 11-13 | Available | 027962 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 12-13 | Available | 027963 | ||
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Main Library-Nabua | Filipiniana Section | FIL 643.3 C815k 2020 (Browse shelf(Opens below)) | 13-13 | Available | 027964 |
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| FIL 642.6 P969f 2012 Food and beverage service manual : f & b service guide for beginners / | FIL 642.6 P969f 2012 Food and beverage service manual : f & b service guide for beginners / | FIL 642.6 P969f 2012 Food and beverage service manual : f & b service guide for beginners / | FIL 643.3 C815k 2020 Kitchen essentials and basic food preparation / | FIL 643.3 C815k 2020 Kitchen essentials and basic food preparation / | FIL 643.3 C815k 2020 Kitchen essentials and basic food preparation / | FIL 643.3 C815k 2020 Kitchen essentials and basic food preparation / |
Includes bibliographical references.
Sanitation and safety in culinary operations -- The kitchen organization and layout -- Kitchen tools and equipment -- The mise en place: basic food preparation and techniques -- Cooking techniques -- Stocks -- Sauces -- Soups -- Starches -- Meat -- Poultry -- Fish and shellfish -- Eggs -- Vegetables and fruits -- Appetizers.
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