Lago, Elpedia M. Marte, author. <br/><br/>
Introduction to culinary arts / 
Dr. Elpedia M. Marte-Lago, Chef Xenia Zioneka P. Aquino. 
 - Intramuros, Manila :  Mindshapers Co., Inc.,  c2022. 
 - x, 361 pages :  illustrations ;  26 cm 
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter 1 : The Food Industry<br/>Chapter 2 : Organizing and Preparing Food<br/>Chapter 3 : Food Presentation and Appropriate Garnishing<br/>Chapter 4 : Boiling and Simmering<br/>Chapter 5 : Poaching<br/>Chapter 6 : Steaming<br/>Chapter 7 : Roasting<br/>Chapter 8 : Baking<br/>Chapter 9 : Grilling and Broiling<br/>Chapter 10 : Shallow-Frying<br/>Chapter 11 : Deep-Frying<br/>Chapter 12 : Braising<br/>Chapter 13 : Stewing<br/>Chapter 14 : Stocks, Sauces, and Soup<br/>Chapter 15 : Salad, Appetizers and Sandwiches<br/>Chapter 16 : Vegetables<br/>Chapter 17 : Eggs<br/>Chapter 18 : Farinaceous and Pasta Dishes<br/>Chapter 19 : Everything About Meat<br/>Chapter 20 : Poultry<br/>Chapter 21 : Fish and Shellfish 
<br/><br/><br/>In English text. 
<br/><br/><label>ISBN: </label>9786214063239 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Study and teaching.<br/>Food--Safety measures.
<br/><br/><label>LC Class. No.: </label>F TX 661  / L34 2022