TY  - BOOK
AU  - Lago, Elpedia M. Marte
AU  - Pauig, Xenia Zioneka P. Aquino.
TI  - Introduction to culinary arts
SN  - 978-621-406-323-9
AV  - FIL TX 661 .L34 2022 c.1 
PY  - 2022///
CY  - Manila
PB  - Mindshapers Co., Inc.
KW  -  COOKING -- STUDY AND TEACHING 
N1  - Includes glossary and bibliography; Chapter 1. The Food Industry -- Chapter 2. Organizing and Preparing Food -- Chapter 3. Food Presentation and Appropriate Garnishing -- Chapter 4. Boiling and Simmering -- Chapter 5. Poaching -- Chapter 6. Steaming -- Chapter 7. Roasting -- Chapter 8. Baking -- Chapter 9. Grilling and Boiling -- Chapter 10. Shalllow-Frying -- Chapter 11. Deep-Frying -- Chapter 12. Braising -- Chapter 13. Stewing -- Chapter 14. Stocks, Sauces, and Soup -- Chapter 15. Salad, Appetizers and Sandwiches -- Chapter 16. Vegetables -- Chapter 17. Eggs -- Chapter 18. Farinaceous and Pasta Dishes -- Chapter 19. Everything about meat -- Chapter 20. Poultry -- Chapter 21. Fish and Shellfish
N2  - This book will help you to acquire the basic skills and knowledge you need to be a good cook
ER  -