Osorno, Rene D. <br/><br/>
Kitchen essentials and basic food preparation manual / 
Rene D. Osorno and Grayfield T. Bajao 
 - Quezon City, Philippines :  Wiseman's Books Trading, Inc.,  c2019 
 - 116 pages ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>CHAPTER 1. Laboratory conduct and responsibilities -- 2. Safety, security personal hygiene in the workplace -- 3. Clean and maintain kitchen premises equipment & Utensils -- 4. Food Borne Illnesses -- 5. The food preparation process -- 6. Preparing vegetables and fruits -- 7. Preparing stocks, Sauces and soups -- 8. preparing egg dishes -- 9. preparing & cooking pasta dishes -- 10. Preparing & cooking fish and selfish -- 11. preparing & cooking Poultry and meat -- 12. Preparing sandwiches & canapes. 
<br/><br/> Select appropriate cooking equipment to prepare standard recipes Use equipment in a safe manner according to manufacturer’s and enterprise procedures Select appropriate wet cooking method for preparation of the dish/s Apply appropriate wet cooking method for preparation of the dish/s Select appropriate dry cooking method for preparation of the dish/s Apply appropriate dry cooking method for preparation of the dish/s. 
<br/><br/><label>ISBN: </label>9786214180660 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD PREPARATION PROCESS
<br/><br/><label>LC Class. No.: </label>TX 725 .A1 .O86 2019