Kitchen essentials and basic food preparation / Daryl Ace V. Cornell, Reil G. Cruz, coordinator.
Material type:
TextSeries: (HRM-Tourism series)Publisher: Manila : Rex Book Store, Inc., c2020Description: vi, 213 pages : illustrations ; 26 cmISBN: 978-621-04-0382-4Subject(s): Quantity cooking | Food serviceLOC classification: F TX 820 | C67 2020| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf) | c.1 | Available | R0012373 | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf) | c.2 | Available | R0012374 | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf) | c.3 | Available | R0012375 | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 C67 2020 (Browse shelf) | c.4 | Available | R0012376 |
Browsing Cavite State University - CCAT Campus shelves, Shelving location: F, Collection: Book Close shelf browser
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| F TX 769 C33 2021 Bread and pastry production NCII (Tourism sector) / | F TX 769 C33 2021 Bread and pastry production NCII (Tourism sector) / | F TX 820 C67 2020 Kitchen essentials and basic food preparation / | F TX 820 C67 2020 Kitchen essentials and basic food preparation / | F TX 820 C67 2020 Kitchen essentials and basic food preparation / | F TX 820 C67 2020 Kitchen essentials and basic food preparation / | F TX 820 D56 2021 Kitchen essentials and basic food preparation / |
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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