000			01844nam a2200205Ia 4500
003			NULRC
005			20250520102846.0
008			250520s9999 xx 000 0 und d
020			_a9786214150199
040			_cNULRC
050			_aTX 911 .R67 2016
100			_aRoque, Nelson Leo O. _eauthor
245		0	_aCommercial cookery : _bNC Level 2 / _cNelson Leo O. Roque and Janine P. Siggaoat
260			_aManila, Philippines : _bJFS Publishing Services, _cc2016
300			_ai, 251 pages : _bcolor illustrations ; _c26 cm.
504			_aIncludes bibliographical references.
505			_aCommercial 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.
700			_aSiggaoat, Janine P. _eco-author
942			_2lcc _cBK
999			_c17191 _d17191