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 -