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Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / Corazon Barateta-Prades.

By: Material type: TextTextPublisher: Mandaluyong City : Books Atbp. Publishing Corp., 2023Description: xvi, 190 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214091843
Subject(s): DDC classification:
  • 641.5 B231q
Contents:
Food safety and sanitation -- Kitchen tools, utensils and equipment -- Mise En place -- Vegetable cutting -- Basic cooking principles -- Building herbs, spices, and flavor profiles -- Menus, recipe and cost management -- Food presentation and garnish -- Plan and prepare foods for A La Carte and buffet -- Organize bulk cooking for catering operation -- Prepare pate and terrins.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Filipiniana Section FIL 641.5 B231q 2023 (Browse shelf(Opens below)) 1-2 Available 031307
Books Books Main Library Filipiniana Section FIL 641.5 B231q 2023 (Browse shelf(Opens below)) 2-2 Available 031744

Includes bibliographical references.

Food safety and sanitation -- Kitchen tools, utensils and equipment -- Mise En place -- Vegetable cutting -- Basic cooking principles -- Building herbs, spices, and flavor profiles -- Menus, recipe and cost management -- Food presentation and garnish -- Plan and prepare foods for A La Carte and buffet -- Organize bulk cooking for catering operation -- Prepare pate and terrins.

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