Cornell, Daryl Ace V. <br/><br/>
Kitchen essentials and basic food preparation / 
Daryl Ace V. Cornell and Claire Ann M. Yao 
 - First Edition. 
 - Manila, Philippines :  Rex Book Store,  c2020 
 - vi, 213 pages :  illustrations ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9786210403824 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX 943 .C67 2020