Kitchen essentials and basic food preparation / Daryl Ace V. Cornell, Reil G. Cruz, coordinator.
Material type:
TextSeries: (HRM-Tourism series)Publication details: Manila : Rex Book Store, Inc., c2020.Description: vi, 213 pages : illustrations ; 26 cmISBN: - 978-621-04-0382-4
- F TX 820 C67 2020
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf(Opens below)) | c.1 | Available | R0012373 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf(Opens below)) | c.2 | Available | R0012374 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf(Opens below)) | c.3 | Available | R0012375 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf(Opens below)) | c.4 | Available | R0012376 |
Outcomes-Based Education.
Includes bibliographical references and index.
1. Sanitation and safety in culinary operations. 2. The kitchen organization and layout. 3. Kitchen tools and equipment. 4. The Mise En Place : basic food preparation and techniques. 5. Cooking techniques. 6. Stocks. 7. Sauces. 8. Soups. 9. Starches. 10. Meat. 11. Poultry. 12. Fish and shellfish. 13. Eggs. 14. Vegetables and fruits. 15. Appetizers.
In English text.
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