TY  - BOOK
AU  - Barateta-Prades, Corazon
TI  - Quantity cookery and catering management : : a guide to students, leading to commercial cooking NC II / 
SN  - 978-621-409-184-3
AV  - TX 820 B37 2023 
PY  - 2023///
CY  - Mandaluyong City
PB  - Books atbp. Publishinh Corp.
KW  - CATERERS AND CATERING
KW  - COOKERY FOR INSTITUTION, ETC.
N1  -  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
ER  -