Cookery / Billy T. Festijo, Leoncio F. Barlan Jr., and Richard M. Etrata.
Material type:
TextLanguage: English. Publisher: Sta. Cruz, Manila : Edric Publishing House, c2022Description: 95 pages : illustrations ; 25 cmISBN: 9786214780013Subject(s): Cooking | Quantity cookingLOC classification: F TX 820 | F47 2022| 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 F47 2022 (Browse shelf) | c.1 | Available | R0013199 | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 F47 2022 (Browse shelf) | c.2 | Available | R0013200 | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 F47 2022 (Browse shelf) | c.3 | Available | R0013201 |
Browsing Cavite State University - CCAT Campus shelves, Shelving location: F, Collection: Book Close shelf browser
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| F TX 820 E36 2022 Quantity food production : a guide for commercial cooking NC III / | F TX 820 E36 2022 Quantity food production : a guide for commercial cooking NC III / | F TX 820 F47 2022 Cookery / | F TX 820 F47 2022 Cookery / | F TX 820 F47 2022 Cookery / | F TX 820 V45 2021 Kitchen essentials & basic food preparation / | F TX 928 F73 2021 Housekeeping operations / |
Includes bibliographical references.
Chapter 1 : Introduction to cookery
Chapter 2 : Cooking methods
Chapter 3 : Stocks, soups, and sauces
Chapter 4 : Salad and dressing
Chapter 5 : Appetizers and sandwiches
Chapter 6 : Poultry fabrication and preparation
Chapter 7 : Fish and shellfish cookery
Chapter 8 : Meat cookery
Chapter 9 : Egg, vegetables, and farinaceous dishes
Chapter 10 : Desserts
References
13199 c.1; 13200 c.2; 13201 c.3
In English text.
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