Commercial cookery : NC Level 2 / Nelson Leo O. Roque and Janine P. Siggaoat

Includes bibliographical references.

Commercial Cookery NC level 2 -- Quantity food production -- Types of food service system -- Kitchen layout and design -- Types of kitchen lay-out -- Food preparation and mis-en place -- Weights and measures at a glance -- Methods of cooking -- Knife skills -- Vegetables and fruits cutting skills -- Seasoning and flavoring composition in food -- Commonly used herbs, spices, and their uses -- Salads and dressings -- Culinary test bank #7 -- Eggs -- Applying different cooking methods in egg -- Farinceous dishes and vegetable cookery -- Types of rice -- Rice varieties --Rice forms -- Basic steps in cooking rice -- Pasta cookery -- Potato cookery -- Vegatable cookery -- Culinary test bank #8 -- Meat, Poultry and sea food fabrication -- Poultry cookery -- Classes of poultry -- Meat fabrication -- Methods of cookery for retail cuts of beef -- Pork fabrication chart -- Fin and shellfish fabrication -- Bread and desert -- Divisions in the pastry and bakery section includes: -- Basic baking ingredients -- Culinary test bank #10 -- Menu types -- Principles of menu planning -- Forecasting -- Starting your small food enterprise -- NCII commercial cookery suggested recipe compilation.