TY  - BOOK
AU  - Cornell, Daryl Ace V.
TI  - Kitchen essentials and basic food preparation
SN  - 978-621-04-0382-4
AV  - FIL TX 943 .C67 2020 c.1 
PY  - 2020///
CY  - Manila
PB  - Rex Book Store
N1  - 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
N2  - 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
ER  -