TY  - BOOK
AU  - Bartolata, Ivan L.
AU  - Celis, Mark Irvin C. 
TI  - Kitchen Essentials and basic food preparation / 
SN  - 978-621-409-225-3
AV  - FIL TX 943 K58 2023 
PY  - 2023///
CY  - Mandaluyong City
PB  - Books Atbp. Publishing Corp.
KW  - KITCHEN
KW  - PREPARATION
N1  - Includes references; 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.) . --
ER  -