Kitchen essentials and basic food preparation /
Remaneses, Nico B.
Kitchen essentials and basic food preparation / by Nico B. Remaneses [and four others]. - Mandaluyong City : Books Atbp. Publishing Corp., c2022. - xii, 220 pages : col. illus. ; 25 cm.
Includes bibliographical references.
Contents: Chapter 1. Introduction to kitchen essentials and basic food preparation. -- Chapter 2. Knife cut. -- Chapter 3-4. Stocks, soups, heat transfer, egg cookery. -- Chapter 5. Salad, sandwich and dressing. -- Chapter 6. Salad, seafood and basic cookingg principles (deep drying). -- Chapter 7. Basic cooking principles (dry heat method). -- Chapter 8. Basic cooking principles: dry heat method (roasting and sauteing). -- Chapter 9. Basic cooking principles: dry heat method (pan frying) and vegetable classification. -- Chapter 10. Basic cooking principles: (searing, broiling and barbeque), meat cookery. -- Chapter 11. Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce. -- Chapter 12. Basic cooking principles: (poaching), types of fish/seafood cookery and classification of fruits. -- Chapter 13. Basic cooking principles: moist head method (braising, stewing, boiling, simmering, steaming).
9786214092253
Cooking.
Kitchen utensils.
Cooking (Meat).
Cooking (Seafood).
Fil 641.5 R28k 2022
Kitchen essentials and basic food preparation / by Nico B. Remaneses [and four others]. - Mandaluyong City : Books Atbp. Publishing Corp., c2022. - xii, 220 pages : col. illus. ; 25 cm.
Includes bibliographical references.
Contents: Chapter 1. Introduction to kitchen essentials and basic food preparation. -- Chapter 2. Knife cut. -- Chapter 3-4. Stocks, soups, heat transfer, egg cookery. -- Chapter 5. Salad, sandwich and dressing. -- Chapter 6. Salad, seafood and basic cookingg principles (deep drying). -- Chapter 7. Basic cooking principles (dry heat method). -- Chapter 8. Basic cooking principles: dry heat method (roasting and sauteing). -- Chapter 9. Basic cooking principles: dry heat method (pan frying) and vegetable classification. -- Chapter 10. Basic cooking principles: (searing, broiling and barbeque), meat cookery. -- Chapter 11. Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce. -- Chapter 12. Basic cooking principles: (poaching), types of fish/seafood cookery and classification of fruits. -- Chapter 13. Basic cooking principles: moist head method (braising, stewing, boiling, simmering, steaming).
9786214092253
Cooking.
Kitchen utensils.
Cooking (Meat).
Cooking (Seafood).
Fil 641.5 R28k 2022