Javier-Reyes, Ruth Estrada <br/><br/>
Culinary arts and sciences / 
Ruth Estrada Javier-Reyes  
 - Intramuros, Manila :   Unlimited Books Library Services and Publishing Inc.,  c2017. 
 - viii, 260 pages :   illustration ;   22 cm. 
<br/><br/>includes appendix, culinary terms, and bibliography 
<br/><br/>Lesson 1 : Sanitation and safety -- Lesson 2 : Basic kitchen tools and equipment -- Lesson 3 : Mise en place -- Lesson 4 : Basic cooking principles -- Lesson 5 : Plating and presentation -- Lesson 6 : Stocks -- Lesson 7 : Sauces -- Lesson 8 : Soups -- Lesson 9 : Vegetables -- Lesson 10 : Fruits -- Lesson 11 : Salads and salad dressing -- Lesson 12 : Rice, grains and legumes -- Lesson 13 : Starchs and alimentary paste -- Lesson 14 : Eggs -- Lesson 15 : Meats -- Lesson 16 : Poultry -- Lesson 17 : Fish and shellfish -- Lesson 18 : Beverages -- Lesson 19 : Flour and flour mixtures -- Lesson 20 : Sugar and sugar cookery -- Lesson 21 : Dairy products -- Lesson 22 : Quick breads, cakes and pastries.  
<br/><br/><label>ISBN: </label>978-971-9654-94-0 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CULINARY ARTS.
<br/><br/><label>LC Class. No.: </label>TX 724.5 R49 2017