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

By:

Cornell, Daryl Ace V

Material type: Text

TextPublication details: Manila : Rex Book Store, c2020Description: vi, 213 pages : illustrations ; 26cmISBN:

978-621-04-0382-4

LOC classification:

FIL TX 943 .C67 2020 c.1

Contents:

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.

Summary: 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.

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Holdings
Item type	Current library	Home library	Shelving location	Call number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Filipiniana	FIL TX 943 .C67 2020 c.1 (Browse shelf(Opens below))	Available		NUBUL000004494

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Previous	FIL TX 921 .R67 2023 c.1 Banquet and catering management /	FIL TX 928 .F73 2021 c.1 Housekeeping operation /	FIL TX 943 .C67 2015 A concise guide in food and beverage service procedures /	FIL TX 943 .C67 2020 c.1 Kitchen essentials and basic food preparation /	FIL TX 943 .C67 2021 Food and beverage service procedures : a comprehensive approach /	FIL TX 943 .D45 2022 c.1 Fundamentals of food service operation /	FIL TX 943 .E58 2022 c.1 Quantity food production : a guide for commercial cooking NC III /	Next

Includes bibliography

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.

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