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Kitchen essentials and basic food preparation / Nico B. Remaneses, [and 4 others].

By: Contributor(s): Material type: TextTextPublisher: Mandaluyong City : Books Atbp. Publishing Corp., 2023Description: xii, 220 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214092253
Subject(s): DDC classification:
  • 643.3 R281k
Contents:
Introduction to kitchen essentials and basic food preparation -- Knife cut -- Stocks, soups, heat transfer, egg cookery -- Salad, sandwich and dressing -- Salad, seafood and basic cooking principles (deep frying) -- Basic cooking principles (dry heat method) -- Basic cooking principles: dry heat method (roasting and sauteing) -- Basic cooking principles: dry heat method (pan frying) and vegetable classification -- Basic cooking principles: (searing, broiling and barbecue), meat cookery -- Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce -- Basic cooking principles: (poaching), types of fish/ seafood cookery and classification of fruits -- Basic cooking principles: moist method (braising, stewing, boiling, simmering, steaming).
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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 643.3 R281k 2023 (Browse shelf(Opens below)) 1-2 Available 031306
Books Books Main Library Circulation Section FIL 643.3 R281k 2023 (Browse shelf(Opens below)) 2-2 Available 031733

Includes bibliographical references.

Introduction to kitchen essentials and basic food preparation -- Knife cut -- Stocks, soups, heat transfer, egg cookery -- Salad, sandwich and dressing -- Salad, seafood and basic cooking principles (deep frying) -- Basic cooking principles (dry heat method) -- Basic cooking principles: dry heat method (roasting and sauteing) -- Basic cooking principles: dry heat method (pan frying) and vegetable classification -- Basic cooking principles: (searing, broiling and barbecue), meat cookery -- Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce -- Basic cooking principles: (poaching), types of fish/ seafood cookery and classification of fruits -- Basic cooking principles: moist method (braising, stewing, boiling, simmering, steaming).

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