TY  - BOOK
AU  - Velasquez, Lyka M.
TI  - Kitchen essentials and basic food preparation
SN  - 978-621-8179-29-5
AV  - FIL TX 663 .V45 2023 c.1 
PY  - 2023///
CY  - Manila
PB  - Edric Publishing House
KW  - QUANTITY COOKING 
N1  - Include bibliography; Chapter 1. Kitchen history -- Chapter 2. Sanitation and food safety -- Chapter 3. Kitchen Organization -- Chapter 4. Food preparati0on equipment -- Chapter 5. Basic food prepartion and technique -- Chapter 6. Cooking techniques -- Chapter 7. Meat -- Chapter 8. Poultry -- Chapter 9. Fish and shellfish -- Chapter 10. Eggs -- Chapter 11. Vegetables and fruits -- Chapter 12. Soup and stocks -- Chapter 13. Sauces
N2  - The kitchen is a symbolic room in a home. It has evolved and transformed through time and the course of history together with progressing lifestyles, economic situations, values and morals
ER  -