Kitchen essentials & basic food preparation
Velasquez, Lyka M., author.
creator
text
Manila
Edric Publishing House
c2021
monographic
eng
131 pages : illustrations ; 25 cm.
Chapter 1 : Kitchen history
Chapter 2 : Sanitation & food safety
Chapter 3 : Kitchen organization
Chapter 4 : Food preparation and equipment
Chapter 5 : Basic food preparation & technique
Chapter 6 : Cooking techniques
Chapter 7 : Meat
Chapter 8 : Poultry
Chapter 9 : Fish & shellfish
Chapter 10 : Eggs
Chapter 11 : Vegetables & fruits
Chapter 12 : Soups & stocks
Chapter 13 : Sauces
Lyka M. Velasquez.
Includes bibliography.
For BSHRM.
In English text.
Quantity cooking
Food service
F TX 820 V45 2021
9786218179295
220201
20220201210007.0
English.