Cavite State University - CCAT Campus - Library catalog › Details for: Kitchen essentials and basic food preparation /

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Kitchen essentials and basic food preparation / Daryl Ace V. Cornell, Reil G. Cruz, coordinator.

By: Cornell, Daryl Ace V., author Contributor(s): Cruz, Reil G., author Material type: Text

TextSeries: (HRM-Tourism series)Publisher: Manila : Rex Book Store, Inc., c2020Description: vi, 213 pages : illustrations ; 26 cmISBN: 978-621-04-0382-4Subject(s): Quantity cooking | Food serviceLOC classification: F TX 820 | C67 2020

Contents:

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Item type	Current location	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	Cavite State University - CCAT Campus	Book	F	F TX 820 C67 2020 (Browse shelf)	c.1	Available		R0012373
Book	Cavite State University - CCAT Campus	Book	F	F TX 820 C67 2020 (Browse shelf)	c.2	Available		R0012374
Book	Cavite State University - CCAT Campus	Book	F	F TX 820 C67 2020 (Browse shelf)	c.3	Available		R0012375
Book	Cavite State University-Learning Resource Center	Book	F	F TX 820 C67 2020 (Browse shelf)	c.4	Checked out	05/20/2024	R0012376

Outcomes-Based Education.

Includes bibliographical references and index.

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.

In English text.

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