Quantity cookery and catering management: a guide to students, leading to commercial cooking NC III /

Barateta-Prades, Corazon.

Quantity cookery and catering management: a guide to students, leading to commercial cooking NC III / by Corazon Barateta-Prades. - Mandaluyong City, Philippines : Books Atbp. Publishing Corp. , c2023. - xvi, 190 pages : b&w illus. : 25 cm.

Includes bibliographical references and appendix.

1. Food safety and sanitation --
2. Kitchen tools, utensils and equipment --
3. Mise en place --
4. Vegetable cutting --
5. Basic cooking principles --
6. Building herbs, spices, and flavor profiles --
7. Menus, recipe and cost management --
8. Food presentation and garnish --
9. Plan and prepare foods for a la carte and buffet --
10. Organize bulk cooking for catering operation --
11. Prepare pate and terrins.

9786214091843


Food service management.
Catering management.
Quantity cooking.

Fil 647.95 B23q 2023.