Image from Google Jackets

Introduction to culinary arts / Dr. Elpedia M Marte-Lago, Chef Xenia Zioneka P. Aquino-Pauig.

By: Contributor(s): Intramuros, Manila, Philippines : Mindshapers Co., Inc., 2022Description: x, 361 pages : illustrations ; 26 cmISBN:
  • 9786214063239 (pbk)
Subject(s): DDC classification:
  • 23 641.5 L13 2022
Contents:
Part 1 Chapter 1 The Food Industry Chapter 2 Organizing and Preparing Food Chapter 3 Food Presentation and Appropriate Garnishing Part 2 Chapter 4 Boiling and Simmering Chapter 5 Poaching Chapter 6 Steaming Chapter 7 Roasting Chapter 8 Baking Chapter 9 Grilling and Broiling Chapter 10 Shallow-Frying Chapter 11 Deep-Frying Chapter 12 Braising Chapter 13 Stewing Part 3 Chapter 14 Stocks, Sauces and Soup Chapter 15 Sald, Appetizers and Sandwiches Chapter 16 Vegetables Chapter 17 Eggs Chapter 18 Farinaceous and Pasta Dishes Chapter 19 Everything about Meat Chapter 20 Poultry Chapter 21 Fish and Shellfish Chapter 14
Holdings
Item type Current library Collection Call number Status Barcode
Books Books High School Library General Circulation Section FIL Fil 641.5 L13 2022 (Browse shelf(Opens below)) Available JHS000479

Includes bibliographical references.

Part 1
Chapter 1 The Food Industry
Chapter 2 Organizing and Preparing Food
Chapter 3 Food Presentation and Appropriate Garnishing
Part 2
Chapter 4 Boiling and Simmering
Chapter 5 Poaching
Chapter 6 Steaming
Chapter 7 Roasting
Chapter 8 Baking
Chapter 9 Grilling and Broiling
Chapter 10 Shallow-Frying
Chapter 11 Deep-Frying
Chapter 12 Braising
Chapter 13 Stewing
Part 3
Chapter 14 Stocks, Sauces and Soup
Chapter 15 Sald, Appetizers and Sandwiches
Chapter 16 Vegetables
Chapter 17 Eggs
Chapter 18 Farinaceous and Pasta Dishes
Chapter 19 Everything about Meat
Chapter 20 Poultry
Chapter 21 Fish and Shellfish
Chapter 14

Junior High School Technology and Livelihood Education(TLE)

Text in English

There are no comments on this title.

to post a comment.