Kitchen essentials and basic food preparation / Maria Rhoda D. Dinaga and Tenie P. Lizaran

By:

Dinaga, Maria Roda D

Contributor(s):

Lizaran, Tenie P

Material type: Text

TextPublication details: Manila ; Mindshapers Co., Inc., c2021Description: viii, 580 pages : illustration ; 25cmISBN:

978-621-406-304-8

LOC classification:

FIL TX 653 .D56 2021 c.2

Contents:

Chapter 1. Introduction and Nutrition and Wellness -- Chapter 2. Sanitation and Safety -- Chapter 3. Tools and Equipment -- Chapter 4. Mise En Place -- Chapter 5. Herbs, Spices and Flavoring Ingredients -- Chapter 6. Culinary Math -- Chapter 7. Plating and Garnishing -- Chapter 8. Basic Principles of Cooking and Food Science -- Chapter 9. Stocks, Soups and Sauces -- Chapter 10. Breakfast Preparation -- Chapter 11. Sandwicches and Hors D' Oeuvres -- Chapter 12. Bread and Pastries -- Chapter 13. Fruits and Vegetables -- Chapter 14. Salads and Dressing -- Chapter 15. Rice, Legumes, Other Grains, Alimentary Paste and Pasta -- Chapter 16. Meat and games -- Chapter 17. Poultry and Games -- Chapter 18. Fish and Shellfish.

Summary: This book will serve as your guide for basic knowldege and activity usually performed in our laboratory subjects. As a cook, it is expected that you will be called for a demonstration of what you have learned in school.

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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 653 .D56 2021 c.2 (Browse shelf(Opens below))	Available		NUBUL000004658

Includes references

This book will serve as your guide for basic knowldege and activity usually performed in our laboratory subjects. As a cook, it is expected that you will be called for a demonstration of what you have learned in school.

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