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Kitchen essentials and basic food preparation / Daryl Ace V. Cornell and Claire Ann M. Yao

By: Contributor(s): Material type: TextTextPublication details: Manila, Philippines : Rex Book Store, c2020Edition: First EditionDescription: vi, 213 pages : illustrations ; 25 cmISBN:
  • 9786210403824
Subject(s): LOC classification:
  • TX 943 .C67 2020
Contents:
1. Sanitation and Safety in Culinary Operations -- 2. The Kitchen Organization and layout -- 3. Kitchen Tools and Equipment -- 4. The Mise En Place: Basic Food Preparation and Techniques -- 5. Cooking Techniques -- 6. Stocks -- 7. Sauces -- 8. Soups -- 9. Starches -- 10. Meat -- 11. Poultry -- 12. Fish and Shellfish -- 13. Eggs -- 14. Vegetables and fruits -- 15. Appetizers.
Summary: The contents of this book signify the technical know-how a starting or aspiring cook or chef needs to achieve before he/she advances his/her culinary skills.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 943 .C67 2020 (Browse shelf(Opens below)) c.1 Available NULIB000019319

Includes bibliographical references.

1. Sanitation and Safety in Culinary Operations -- 2. The Kitchen Organization and layout -- 3. Kitchen Tools and Equipment -- 4. The Mise En Place: Basic Food Preparation and Techniques -- 5. Cooking Techniques -- 6. Stocks -- 7. Sauces -- 8. Soups -- 9. Starches -- 10. Meat -- 11. Poultry -- 12. Fish and Shellfish -- 13. Eggs -- 14. Vegetables and fruits -- 15. Appetizers.

The contents of this book signify the technical know-how a starting or aspiring cook or chef needs to achieve before he/she advances his/her culinary skills.

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