Dinaga, Maria Roda D. <br/><br/>
Kitchen essentials and basic food preparation / 
Maria Rhoda D. Dinaga and Tenie P. Lizaran 
 - Manila ;  Mindshapers Co., Inc.,  c2021 
 - viii, 580 pages :  illustration ;  25cm. 
<br/><br/>Includes references 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>978-621-406-304-8 
<br/><br/><label>LC Class. No.: </label>FIL TX 653 .D56 2021 c.2