Kitchen essentials & basic food preparation manual / Rene D. Osorno and Grayfield T. Bajao.
Material type:
Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Notes | Date due | Barcode |
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Technical Services | FIL TX 349 O86 2019 (Browse shelf(Opens below)) | Available | Hospitality Management | NUFAI000005741 |
Includes bibliographical references.
Chapter 1 : Laboratory conduct and responsibilities. -- Chapter 2 : Safety, security, personal hygiene in the workplace. -- Chapter 3 : Clean and maintain kitchen premises, equipment, and utensils. -- Chapter 4 : Foodborne illnesses. -- Chapter 5: The Food preparation process. -- Chapter 6 : Preparing vegetables and fruits. -- Chapter 7 : Preparing stocks, sauces, and soups. -- Chapter 8 : Preparing egg dishes. -- Chapter 9 : Preparing and cooking pasta dishes. -- Chapter 10 : Preparing and cooking fish and shellfish -- Chapter 11 : Preparing and cooking poultry and meat -- Chapter 12 : Preparing sandwiches and canapes. -- Bibliographical references.
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