Kitchen Essentials and basic food preparation /  
Nico B. Remaneses, Kim Marie Castillo, Rosszen Yorkah N. Rivera, [and 2 others...] 
 - Mandaluyong City :  Books Atbp. Publishing Corp.,  c2023. 
 - xii, 220 pages :  illustrations ;  25 cm. 
<br/><br/>Includes references. 
<br/><br/>Chapter 1 : Introduction to Kitchen Essentials and Basic Food Preparation. -- Chapter 2 : Knife Cut. -- Chapter 3-4 : Stocks, Soups, Heat Transfer, Egg Cookery. -- Chapter 5 : Sala, Sandwich and Dressing. -- Chapter 6 : Salad, Seafood and Basic Cooking Principles (Deep Frying). -- Chapter 7 : Basic Cooking Principles (Dry Heat Method). -- Chapter 8 : Basic Cooking Principles. -- Chapter 9 : Basic Cooking Principles: Dry Heat Method ( Pan Frying) and Vegetable Classification. -- Chapter 10 : Basic Cooking Principles: (Searing, Broiling and Barbeque), Meat Cookery. -- Chapter 11 :  Basic Cooking Principles: (Grilling), Meat, Cookery, Butter Sauces and Brown Sauce. -- Chapter 12 :  Basic Cooking Principles: (Poaching), Types of Fish/Seafood Cookery and Classification of Fruits. --  Basic Cooking Principles: Moist Heat Method (Braising, Stewing, Boiling, Simmering, Steaming.) . -- 
<br/><br/><label>ISBN: </label>978-621-409-225-3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>KITCHEN.<br/>PREPARATION.
<br/><br/><label>LC Class. No.: </label>FIL TX 943 K58 2023