Quantity cookery and catering management : a guide to students, leading to commercial cooking NC II / Corazon Barateta-Prades.

By: Barateta-Prades, Corazon [author.]Material type: TextTextPublication details: Mandaluyong City : Books atbp. Publishinh Corp. ; c2023Description: xvi, 190 pages : illustrations ; 25 cmISBN: 978-621-409-184-3Subject(s): CATERERS AND CATERING | COOKERY FOR INSTITUTION, ETCLOC classification: TX 820 B37 2023
Contents:
Chapter 1 : Food safety and sanitation. - Chapter 2 : Kitchen tools, Utensils and equipment. - Chapter 3 : Mise en place. - Chapter 4 : Vegetable cutting. - Chapter 5 : Basic cooking principles. Chapter 6 : Building herbs, Spices, and Flavor Profiles. - Chapter 7 : Menus, Recipe and cost management. - Chapter 8 : Food presentation and garnish. Chapter 9 :Plan and prepare foods for a la carte and buffet. - Chapter 10 : Organize bulk cooking for catering operation. - Chapter 11 : Prepare pate and terrins.
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Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Books Books NU Fairview College LRC
NU Fairview College LRC
School of Arts and Sciences Filipiniana FIL TX 820 B37 2023 (Browse shelf(Opens below)) Available NUFAI000005348

Includes references.

Chapter 1 : Food safety and sanitation. - Chapter 2 : Kitchen tools, Utensils and equipment. - Chapter 3 : Mise en place. - Chapter 4 : Vegetable cutting. - Chapter 5 : Basic cooking principles. Chapter 6 : Building herbs, Spices, and Flavor Profiles. - Chapter 7 : Menus, Recipe and cost management. - Chapter 8 : Food presentation and garnish. Chapter 9 :Plan and prepare foods for a la carte and buffet. - Chapter 10 : Organize bulk cooking for catering operation. - Chapter 11 : Prepare pate and terrins.

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