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Kitchen essentials & basic food preparation manual / Rene D. Osorno and Grayfield T. Bajao.

By: Osorno, Rene D [author.]Contributor(s): Bajao, Grayfield [author]Material type: Text

TextPublication details: Philippines : Wiseman's Books Trading, Inc., c2019Description: iv, 116 pages : illustrations : 26 cmISBN: 978-621-418-066-0Subject(s): KITCHENSLOC classification: TX 349 O86 2019

Contents:

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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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Status	Notes	Date due	Barcode
Books	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

Browsing NU Fairview College LRC shelves, Shelving location: Technical Services, Collection: School of Tourism and Hospitality Management Close shelf browser (Hides shelf browser)

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Includes bibliographical references.

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