Cavite State University - CCAT Campus - Library

Your cart is empty.
Cover image

Kitchen essentials and basic food preparation / Maria Rhoda D. Dinaga, Tenie P. Lirazan.

By: Dinaga, Maria Rhoda D., authorContributor(s): Lizaran, Tenie P., authorMaterial type: TextTextPublisher: Intramuros, Manila : Mindshapers Co., Inc., c2021Description: viii, 580 pages : illustrations ; 25 cmISBN: 9786214063048Subject(s): Quantity cooking | Food serviceLOC classification: F TX 820 | D56 2021
Contents:
Chapter 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 : Sandwiches 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 Pasta and Pasta Chapter 16 : Meat and Games Chapter 17 : Poultry and Games Chapter 18 : Fish and Shellfish
List(s) this item appears in: Newly Acquired Books (Purchased) April 04, 2022
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)
Item type Current location Collection Shelving location Call number Copy number Status Date due Barcode
Book Book Cavite State University - CCAT Campus
Book F F TX 820 D56 2021 (Browse shelf) c.1 Checked out 10/19/2024 R0012823
Book Book Cavite State University-Learning Resource Center
Book F F TX 820 D56 2021 (Browse shelf) c.2 In transit from Cavite State University-Learning Resource Center to Cavite State University - CCAT Campus since 04/01/2024 R0012824

Includes bibliographical references.

Chapter 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 : Sandwiches 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 Pasta and Pasta
Chapter 16 : Meat and Games
Chapter 17 : Poultry and Games
Chapter 18 : Fish and Shellfish

In English text.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Powered by Koha