Introduction to culinary arts /
Marte-Lago, Elpedia M.
Introduction to culinary arts / by Elpedia M. Marte-Lago and Xenia Zioneka P. Aquino-Pauig. - Intramuros, Manila : Mindshapers Co., Inc., c2022. - x, 360 pages : b&w illus. ; 26 cm.
Includes bibliographical references and index.
Contents: Chapter 1. The food industry. -- Chapter 2. Organizing and preparing food. -- Chapter 3. Food presentation and appropriate garnishing. -- 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. -- Chapter 14. Stocks, sauces and soup. -- Chapter 15. Salad, appetizers and sandwiches. -- Chapter 16. Vegetables. -- Chapter 17. Eggs. -- Chapter 18. Farinaceous. -- Chapter 19. Everything about meat. -- Chapter 20. Poultry. -- Chapter 21. Fish and shellfish.
9786214063239
Cooking.
Food service.
Culinary arts.
Fil 641.5 M36i 2022
Introduction to culinary arts / by Elpedia M. Marte-Lago and Xenia Zioneka P. Aquino-Pauig. - Intramuros, Manila : Mindshapers Co., Inc., c2022. - x, 360 pages : b&w illus. ; 26 cm.
Includes bibliographical references and index.
Contents: Chapter 1. The food industry. -- Chapter 2. Organizing and preparing food. -- Chapter 3. Food presentation and appropriate garnishing. -- 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. -- Chapter 14. Stocks, sauces and soup. -- Chapter 15. Salad, appetizers and sandwiches. -- Chapter 16. Vegetables. -- Chapter 17. Eggs. -- Chapter 18. Farinaceous. -- Chapter 19. Everything about meat. -- Chapter 20. Poultry. -- Chapter 21. Fish and shellfish.
9786214063239
Cooking.
Food service.
Culinary arts.
Fil 641.5 M36i 2022