Introduction to culinary arts /
Lago, Elpedia M. Marte-
Introduction to culinary arts / Elpedia M. Marte-Lago and Xenia Zioneka P. Aquino-Pauig - Manila, Philippines : Mindshapers Co. Inc., c2022 - x, 361 pages ; 26 cm.
Includes bibliographical references.
Chapter 1 : The Food Industry -- Chapter 2 : Organizing and Preparing Food -- Chapter 3 : Food Presentation and Appropriate Garnishing -- Chapter 4 : Boiling and Simmering -- Chapter 5 : Poaching -- Chapter 6 : Steaming -- Chapter 7 : Roasting -- Chapter 8 : Baking -- Chapter 9 : Grilling and Broiling -- Chapter 10 : Shallow-Frying -- Chapter 11 : Deep-Frying -- Chapter 12 : Braising -- Chapter 13 : Stewing -- Chapter 14 : Stocks, Sauces, and Soup -- Chapter 15 : Salad, Appetizers and Sandwiches -- Chapter 16 : Vegetables -- Chapter 17 : Eggs -- Chapter 18 : Farinaceous and Pasta Dishes -- Chapter 19 : Everything About Meat -- Chapter 20 : Poultry -- Chapter 21 : Fish and Shellfish.
This book is designed so that you can read each chapter, participate in the activities and then answer the question at the end to reinforce the knowledge you have gained.
9786214063239
COOKING -- STUDY AND TEACHING
TX 661 .L34 2022
Introduction to culinary arts / Elpedia M. Marte-Lago and Xenia Zioneka P. Aquino-Pauig - Manila, Philippines : Mindshapers Co. Inc., c2022 - x, 361 pages ; 26 cm.
Includes bibliographical references.
Chapter 1 : The Food Industry -- Chapter 2 : Organizing and Preparing Food -- Chapter 3 : Food Presentation and Appropriate Garnishing -- Chapter 4 : Boiling and Simmering -- Chapter 5 : Poaching -- Chapter 6 : Steaming -- Chapter 7 : Roasting -- Chapter 8 : Baking -- Chapter 9 : Grilling and Broiling -- Chapter 10 : Shallow-Frying -- Chapter 11 : Deep-Frying -- Chapter 12 : Braising -- Chapter 13 : Stewing -- Chapter 14 : Stocks, Sauces, and Soup -- Chapter 15 : Salad, Appetizers and Sandwiches -- Chapter 16 : Vegetables -- Chapter 17 : Eggs -- Chapter 18 : Farinaceous and Pasta Dishes -- Chapter 19 : Everything About Meat -- Chapter 20 : Poultry -- Chapter 21 : Fish and Shellfish.
This book is designed so that you can read each chapter, participate in the activities and then answer the question at the end to reinforce the knowledge you have gained.
9786214063239
COOKING -- STUDY AND TEACHING
TX 661 .L34 2022