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Introduction to culinary arts / Dr. Elpedia M. Marte-Lago, Chef Xenia Zioneka P. Aquino.

By: Lago, Elpedia M. Marte, author Contributor(s): Aquino, Chef Xenia Zioneka P., author Material type: Text

TextPublisher: Intramuros, Manila : Mindshapers Co., Inc., c2022Description: x, 361 pages : illustrations ; 26 cmISBN: 9786214063239Subject(s): Cooking -- Study and teaching | Food -- Safety measuresLOC classification: F TX 661 | L34 2022

Contents:

Chapter 1 : The Food Industry Chapter 2 : Organizing and Preparing Food Chapter 3 : Food Presentation and Appropriate Garnishing 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 : Deep-Frying Chapter 12 : Braising Chapter 13 : Stewing Chapter 14 : Stocks, Sauces, and Soup Chapter 15 : Salad, Appetizers and Sandwiches Chapter 16 : Vegetables Chapter 17 : Eggs Chapter 18 : Farinaceous and Pasta Dishes Chapter 19 : Everything About Meat Chapter 20 : Poultry Chapter 21 : Fish and Shellfish

List(s) this item appears in: Newly Acquired Books (Purchased) April 04, 2022

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Item type	Current location	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	Cavite State University - CCAT Campus	Book	F	F TX 661 L34 2022 (Browse shelf)	c.1	Available		R0012789
Book	Cavite State University - CCAT Campus	Book	F	F TX 661 L34 2022 (Browse shelf)	c.2	Available		R0012790

Includes bibliographical references.

Chapter 1 : The Food Industry
Chapter 2 : Organizing and Preparing Food
Chapter 3 : Food Presentation and Appropriate Garnishing
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 : Deep-Frying
Chapter 12 : Braising
Chapter 13 : Stewing
Chapter 14 : Stocks, Sauces, and Soup
Chapter 15 : Salad, Appetizers and Sandwiches
Chapter 16 : Vegetables
Chapter 17 : Eggs
Chapter 18 : Farinaceous and Pasta Dishes
Chapter 19 : Everything About Meat
Chapter 20 : Poultry
Chapter 21 : Fish and Shellfish

In English text.

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