Cornell, Daryl Ace V., author.
Kitchen essentials and basic food preparation / Daryl Ace V. Cornell, Reil G. Cruz, coordinator. - Manila : Rex Book Store, Inc., c2020. - vi, 213 pages : illustrations ; 26 cm. - (HRM-Tourism series) .
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.
978-621-04-0382-4
Quantity cooking.
Food service.
F TX 820 / C67 2020
Kitchen essentials and basic food preparation / Daryl Ace V. Cornell, Reil G. Cruz, coordinator. - Manila : Rex Book Store, Inc., c2020. - vi, 213 pages : illustrations ; 26 cm. - (HRM-Tourism series) .
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.
978-621-04-0382-4
Quantity cooking.
Food service.
F TX 820 / C67 2020