000			01495nam a2200205Ia 4500
003			NUBLRC
008			241210s9999 xx 000 0 und d
020			_a978-621-04-0382-4
040			_cNUBLRC
050			_aFIL TX 943 .C67 2020 c.1
100			_aCornell, Daryl Ace V.
245		0	_aKitchen essentials and basic food preparation / _cDaryl Ace V. Cornell and Reil G. Cruz
260			_aManila : _bRex Book Store, _cc2020
300			_avi, 213 pages : _billustrations ; _c26cm.
365			_b405
504			_aIncludes bibliography
505			_aLesson 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.
520			_aThis 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.
942			_2lcc _cBK
999			_c5047 _d5047