Kitchen essentials and basic food preparation / 
Nico B. Remaneses, Kim Marie Castillo, Rosszen Yorkah N. Rivera, Ivan L. Bartolata, Mark Irvin C. Celis.  
 - xii, 220 pages :  illustrations ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Introduction o Kitchen Essentials and Basic Food Preparation<br/>Knife Cut<br/>Stocks, Soups, Heat Transfer, Egg Cookery<br/>Salad,  Sandwich and Dressing<br/>Salad, Seafood and Basic Cooking Principles (Deep Frying)<br/>Basic Cooking Principles (Dry Heat Method)<br/>Basic Cooking Principles: Dry Heat Method (Roasting and Sauteing)<br/>Basic Cooking Principles: Dry Heat Method (Pan Frying) and Vegetable Classification<br/>Basic Cooking Principles: (Searing, Broiling and Barbeque), Meat Cookery<br/>Basic Cooking Principles: (Grilling), Meat Cookery, Butter Sauces and Brown Sauce<br/>Basic Cooking Principles: (Poaching), Types of Fish/Seafood Cookery and Classification of Fruits<br/>Basic Cooking Principles: Moist Heat Method (Braising, Stewing, Boiling, Simmering, Steaming)<br/> 
<br/><br/> 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.  
<br/><br/> College of Education  Bachelor of Technology and Livelihood Education major in Home Economics 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>9786214092253 
<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 K64  / 2023