Remaneses, Nico B. creator author. Castillo, Kim Marie author. Rivera, Rosszen Yorkah N. author. Bartolata, Ivan L. author. Celis, Mark Irvin C. author. text bibliography ph 2023 monographic eng

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xii, 220 pages : illustrations ; 26 cm. "Welcome to this book on Kitchen Essentials and Basic Food Preparation! This is designed to provide you with a solid foundation on the fundamental skills and knowledge required for effective cooking and food preparation. Whether you are a novice in the or looking to refresh your culinary skills, this book will equip you with the necessary tools and techniques to confidently navigate the world of cooking. This book is divided into two main sections: Kitchen Essentials and Basic Food Preparation. In the Kitchen Essentials section, you will find the essential tools, utensils, and equipment needed in your kitchen. It covered what is necessary, from knives and cutting boards to pots and pans, ensuring you to have a well-stocked and functional kitchen. In addition, it discussed proper knife skills, safe food handling practices, and efficient organization techniques to make time in the kitchen more enjoyable and productive. The second section, Basic Food Preparation, delves into the core techniques and methods used in cooking. From understanding various cooking methods like sautéing, boiling, and baking to learning how to properly season and balance flavors, this section will provide you with the building blocks of culinary expertise. It also explore basic ingredient preparation, including washing, peeling, and chopping, as well as the importance of recipe reading and following instructions. Throughout the book, you will find practical tips, step-by-step instructions, and insightful explanations to help you grasp the concepts effectively"-- Preface of the book. 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). Nico B. Remaneses, [and 4 others]. Includes bibliographical references. Kitchen utensils Handbooks, manuals etc Food industry and trade Handbooks, manuals etc Cooking Handbooks, manuals etc TX651 .R463 2023 643.3 R281k 9786214092253 CSPC 260202 20260428105923.0 eng