Lago, Elpedia M Marte. <br/><br/>
Introduction to culinary arts / 
Dr. Elpedia M Marte-Lago, Chef Xenia Zioneka P. Aquino-Pauig. 
 - x, 361 pages :   illustrations ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Part 1 <br/>Chapter 1 The Food Industry<br/>Chapter 2 Organizing and Preparing Food<br/>Chapter 3 Food Presentation and Appropriate Garnishing<br/>Part 2<br/>Chapter 4 Boiling and Simmering<br/>Chapter 5 Poaching<br/>Chapter 6 Steaming<br/>Chapter 7 Roasting<br/>Chapter 8 Baking<br/>Chapter 9 Grilling and Broiling<br/>Chapter 10 Shallow-Frying<br/>Chapter 11 Deep-Frying<br/>Chapter 12 Braising<br/>Chapter 13 Stewing<br/>Part 3<br/>Chapter 14 Stocks, Sauces and Soup<br/>Chapter 15 Sald, Appetizers and Sandwiches<br/>Chapter 16 Vegetables<br/>Chapter 17 Eggs<br/>Chapter 18 Farinaceous and Pasta Dishes<br/>Chapter 19 Everything about Meat<br/>Chapter 20 Poultry<br/>Chapter 21 Fish and Shellfish<br/>Chapter 14 
<br/><br/> Junior High School  Technology and Livelihood Education(TLE) 
<br/><br/><br/>Text in English 
<br/><br/><label>ISBN: </label>9786214063239 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.
<br/><br/><label>Dewey Class. No.: </label>641.5 L13  / 2022