Coookery / Billy T. Festijo Leoncio F. Barlan and Richard M. Etrata

By:

Festijo, Billy

Material type: Text

TextPublication details: Manila : Edric Publishing House, c2022Description: 92 pages : illustration ; 25cmISBN:

978-621-478-001-3

Subject(s):

QUANTITY COOKING

LOC classification:

FIL TX 820 .F47 2022 c.1

Contents:

Chapter 1. Introduction to cookery -- Chapter 2. Cooking Methods -- Chapter 3. Stocks, soups and sauces -- Chapter 4. Salad and dressing -- Chapter 5. Appetizers and sandwiches -- Chapter 6. Poultry Fabrication and preparation -- Chapter 7. Fish and shellfish cookery -- Chapter 8. Meat Cookery -- Chapter 9. Egg, Vegetables and Farinaceous dishes -- Chapter 10. Desserts.

Summary: Cooking is the process of preparing food for consumption by exposing it to heat.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Shelving location	Call number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Filipiniana	FIL TX 820 .F47 2022 c.1 (Browse shelf(Opens below))	Available		NUBUL000005041

Browsing NU BALIWAG shelves, Shelving location: Filipiniana Close shelf browser (Hides shelf browser)

Previous								Next
Previous	FIL TX 769 .C33 2021 Bread and pastry production NCII : tourism sector /	FIL TX 769 .O86 2019 Bread and pastry	FIL TX 769 .P73 2022 c.1 Bread and pastry production NC II /	FIL TX 820 .F47 2022 c.1 Coookery /	FIL TX 830 .B66 2024 c.1 Garde manger /	FIL TX 921 .R67 2023 c.1 Banquet and catering management /	FIL TX 928 .F73 2021 c.1 Housekeeping operation /	Next

Include references.

Cooking is the process of preparing food for consumption by exposing it to heat.

There are no comments on this title.

to post a comment.