Kitchen essentials and basic food preparation / Daryl Ace V. Cornell and Reil G. Cruz

Includes bibliography

Lesson 1. Sanitation and Safety in Culinary Operations -- Lesson 2. The Kitchen Organization and Layout -- Lesson 3. Kitchen Tools and Equipment -- Lesson 4. The Mise En Place: Basic Food Preperation and Techniques -- Lesson 5. Cooking Techniques -- Lesson 6. Stocks -- Lesson 7. Sauces -- Lesson 8. Soups -- Lesson 9. Starches -- Lesson 10. Meat -- Lesson 11. Poultry -- Lesson 12. Fish and Shellfish -- Lesson 13. Eggs -- Lesson 14. Vegetables -- Lesson 15. Appetizers.

This book will let aspiring culinary students experience the basic skills important in the study of gastronomy. Emerging trends and issues regarding high skill orientation in the kitchen and utilization of technology pose a challenge, which is why familiarization of basic skills is a mandatory requirement for kitchen users. This book is a comprehensive resource material for aspiring chefs to learn culinary fundamentals and essentials.