000			01573nam a2200217Ia 4500
003			NUBLRC
008			241210s9999 xx 000 0 und d
020			_a978-621-406-304-8
040			_cNUBLRC
050			_aFIL TX 653 .D56 2021 c.2
100			_aDinaga, Maria Roda D.
245		0	_aKitchen essentials and basic food preparation / _cMaria Rhoda D. Dinaga and Tenie P. Lizaran
260			_aManila ; _bMindshapers Co., Inc., _cc2021
300			_aviii, 580 pages : _billustration ; _c25cm.
365			_b995
504			_aIncludes references
505			_aChapter 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.
520			_aThis 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.
700			_aLizaran, Tenie P.
942			_2lcc _cBK
999			_c5192 _d5192