Barateta-Prades, Corazon <br/><br/>
Quantity cookery and catering management :   a guide to students, leading to commercial cooking NC II /  
Corazon Barateta-Prades. 
 - Mandaluyong City :  Books atbp. Publishinh Corp. ;  c2023. 
 - xvi, 190 pages :  illustrations ;   25 cm. 
<br/><br/>Includes references. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>978-621-409-184-3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CATERERS AND CATERING.<br/>COOKERY FOR INSTITUTION, ETC. 
<br/><br/><label>LC Class. No.: </label>TX 820 B37 2023