01439nam a2200277 i 4500 CSPC 20260506162005.0 260202s2023 ph a 001 0 eng d 9786214091843 CSPC eng CSPC rda 641.5 B231q Barateta-Prades, Corazon, author. Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / Corazon Barateta-Prades. Mandaluyong City : Books Atbp. Publishing Corp., 2023. xvi, 190 pages : illustrations ; 26 cm. rdacontent text rdamedia unmediated rdacarrier volume 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. Catering Study and teaching. Food service. Caterers and catering. ddc 0 BK 641.5 B231q FIL 2023 0 0 ddc 0 0 CSPC CSPC FIL 2026-02-02 0 FIL 641.5 B231q 2023 031307 2026-02-02 10:00:58 1-2 2026-02-02 BK 0 0 ddc 0 0 CSPC CSPC FIL 2026-05-06 0 FIL 641.5 B231q 2023 031744 2026-05-06 16:21:16 2-2 2026-05-06 BK 31641 31641