TY  - BOOK
AU  - Remaneses, Nico B.,
AU  - Castillo, Kim Marie, 
AU  - Rivera, Rosszen Yorkah N., 
AU  - Bartolata, Ivan L., 
AU  - Celis, Mark Irvin C., 
TI  - Kitchen essentials and basic food preparation
SN  - 9786214092253
U1  - 338.4764795 K64 23
PY  - 2023///
CY  - Mandaluyong City
PB  - Books Atbp, Publishing Corp.
KW  - Food handling
KW  - Safety measures
KW  - Food service
KW  - Equipment and supplies
KW  - Quantity cooking
N1  - 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)
; CoED; Bachelor of Technology and Livelihood Education major in Home Economics
N2  - 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.
ER  -