Kitchen Essentials and basic food preparation / Nico B. Remaneses, Kim Marie Castillo, Rosszen Yorkah N. Rivera, [and 2 others...]
Material type:
TextPublication details: Mandaluyong City : Books Atbp. Publishing Corp., c2023Description: xii, 220 pages : illustrations ; 25 cmISBN: 978-621-409-225-3Subject(s): KITCHEN | PREPARATIONLOC classification: FIL TX 943 K58 2023| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Books
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Filipiniana | FIL TX 943 K58 2023 (Browse shelf(Opens below)) | Available | NUFAI000005354 |
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.) . --
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