TY  - BOOK
AU  - Lago, Elpedia M. Marte
TI  - Introduction to culinary arts
SN  - 978-621-406-323-9
AV  - FIL TX 661 .L34 2022 c.2 
PY  - 2022///
CY  - Manila
PB  - Mindshapers co., inc.
KW  - COOKING
N1  - Include bibliography; Part 1. Chapter 1. The food industry -- Chapter 2. Organizing and preparing food -- Chapter 3. Food presentation and appropriate garnishing -- Part 2. Chapter 4. Boiling and simmering -- Chapter 5. Poaching -- Chapter 6. Steaming -- Chapter 7. Roasting -- Chapter 8. Baking -- Chapter 9. Grilling and broiling -- Chapter 10. Shallow-frying -- Chapter 11. Deeep-frying -- Chapter 12. Braising -- Chapter 13. Stewing -- Part 3. Chapter 14. Stock, sauces and soup -- Chapter 15. Salad, appetizers and sandwiches -- Chapter 16. Vegetables -- Chapter 17. Eggs -- Chapter 18. Faranaceous and paasta dishes -- Chapter 19. Everything about meat -- Chapter 20. Poultry -- Chapter 21. Fish and shelfish
ER  -