Kitchen essentials and basic food preparation / Nico B. Remaneses, Kim Marie Castillo, Rosszen Yorkah N. Rivera, Ivan L. Bartolata, Mark Irvin C. Celis.

Contributor(s):

Mandaluyong City : Books Atbp, Publishing Corp., 2023Description: xii, 220 pages : illustrations ; 25 cmISBN:

9786214092253

Subject(s):

DDC classification:

23 338.4764795 K64 2023

Contents:

Introduction o Kitchen Essentials and Basic Food Preparation Knife Cut Stocks, Soups, Heat Transfer, Egg Cookery Salad, Sandwich and Dressing Salad, Seafood and Basic Cooking Principles (Deep Frying) Basic Cooking Principles (Dry Heat Method) Basic Cooking Principles: Dry Heat Method (Roasting and Sauteing) Basic Cooking Principles: Dry Heat Method (Pan Frying) and Vegetable Classification Basic Cooking Principles: (Searing, Broiling and Barbeque), Meat Cookery Basic Cooking Principles: (Grilling), Meat Cookery, Butter Sauces and Brown Sauce Basic Cooking Principles: (Poaching), Types of Fish/Seafood Cookery and Classification of Fruits Basic Cooking Principles: Moist Heat Method (Braising, Stewing, Boiling, Simmering, Steaming)

Summary: This is designed to provide you with a solid foundation on the fundamental skills and knowledge required for effective cooking and food preparation. Whether you are a novice in the or looking to refresh your culinary skills, this book will equip you with the necessary tools and techniques to confidently navigate the world of cooking.

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	College Library Filipiniana Section	FIL	Fil 338.4764795 K64 2023 (Browse shelf(Opens below))	Available	HNU005652

Includes bibliographical references.

Introduction o Kitchen Essentials and Basic Food Preparation
Knife Cut
Stocks, Soups, Heat Transfer, Egg Cookery
Salad, Sandwich and Dressing
Salad, Seafood and Basic Cooking Principles (Deep Frying)
Basic Cooking Principles (Dry Heat Method)
Basic Cooking Principles: Dry Heat Method (Roasting and Sauteing)
Basic Cooking Principles: Dry Heat Method (Pan Frying) and Vegetable Classification
Basic Cooking Principles: (Searing, Broiling and Barbeque), Meat Cookery
Basic Cooking Principles: (Grilling), Meat Cookery, Butter Sauces and Brown Sauce
Basic Cooking Principles: (Poaching), Types of Fish/Seafood Cookery and Classification of Fruits
Basic Cooking Principles: Moist Heat Method (Braising, Stewing, Boiling, Simmering, Steaming)

This is designed to provide you with a solid foundation on the fundamental skills and knowledge required for effective cooking and food preparation. Whether you are a novice in the or looking to refresh your culinary skills, this book will equip you with the necessary tools and techniques to confidently navigate the world of cooking.

College of Education Bachelor of Technology and Livelihood Education major in Home Economics

English

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