Quantity cookery and catering management : a guide to students, leading to commercial cooking NC II / Corazon Barateta-Prades.
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TextPublication 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| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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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 |
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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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