Dinaga, Maria Rhoda D.,  <br/><br/>
Kitchen essentials and basic food preparation / 
Maria Rhoda D. Dinaga, MAIE-HRM; Tenie P. Lirazan, MBA. 
 - viii, 580 pages :  illustrations ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter<br/>1 Introduction and Nutrition and Wellness<br/>2 Sanitation and Safety<br/>3 Tools and Equipment<br/>4 Mise En Place<br/>5 Herbs, Spices and Flavoring Ingredients<br/>6.Culinary Math<br/>7 Plating and Garnishing<br/>8 Basic Principles of Cooking and Food Service<br/>9 Stocks, Soups and Sauces<br/>10 Breakfast Preparation<br/>11 Sandwiches and Hors D' Oeuvres<br/>12 Bread and Pastries<br/>13 Fruits and Vegetables<br/>14 Salads and Dressing<br/>15 Rice, Legumes, Other Grains, Alimentary Paste and Pasta<br/>16 Meat and Games<br/>17 Poultry and Games<br/>18 Fish and Shellfish 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management  College of Education  Bachelor of Technology and Livelihood Education major in Home Economics 
<br/><br/><br/>Text in English 
<br/><br/><label>ISBN: </label>9786214063048 (pbk) 
 = 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food handling--Safety measures.<br/>Food service--Equipment and supplies.<br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>338.4764795 D61  / 2021