Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / Corazon Barateta-Prades.
Material type:
TextPublisher: Mandaluyong City : Books Atbp. Publishing Corp., 2023Description: xvi, 190 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 9786214091843
- 641.5 B231q
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Books
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Main Library | Filipiniana Section | FIL 641.5 B231q 2023 (Browse shelf(Opens below)) | 1-2 | Available | 031307 | ||
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Books
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Main Library | Filipiniana Section | FIL 641.5 B231q 2023 (Browse shelf(Opens below)) | 2-2 | Available | 031744 |
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| FIL 641.3003 B862b 2015 Baking and patisserie : lecture and laboratory manual/ | FIL 641.4 P941 1994 Proceedings of the international conference on food preservation and security : republic of the Philippines november 8-11, 1994 / | FIL 641.5 B231q 2023 Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / | FIL 641.5 B231q 2023 Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / | FIL 641.5 D384c 2019 Cookery : home economics / | FIL 641.5 F112a 2008 Aling Charing's : Filipino & Foreign recipes/ | FIL 641.5 F112a 2008 Aling Charing's : Filipino & Foreign recipes/ |
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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