Kitchen essentials and basic food preparation / authored and edited by 3G E-learning LLC, USA

Material type: Text

TextPublication details: New York, NY : 3G E-Learning LLC, c2022.Edition: 2nd edDescription: xiii, 415 pages : col. illus. ; 26 cm + CDISBN:

9781984659484

Subject(s):

DDC classification:

Ref 641.5 K64k 2022

Contents:

Chapter 1. Basics of kitchen. - - Chapter 2. Existence of food preparation. - - Chapter 3. Kitchen and food service area. - - Chapter 4. Cooking techniques. - - Chapter 5. Use of garnishing. - - Chapter 6. Salad and dessert preparation. - - Chapter 7. Food quality assurance and safety. - - Chapter 8. Basic food preparation: meats, poultry, and fish. - - Index.

Summary: "This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs." -- Provided by publisher.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Zabali Campus Reference	Reference	Ref 641.5 K64k 2022. (Browse shelf(Opens below))	Available	Ref6415004736

Browsing ASCOT Library - Zabali Campus shelves, Shelving location: Reference, Collection: Reference Close shelf browser (Hides shelf browser)

Previous							No cover image available No cover image available	Next
Previous	Ref 635 P76f 2023. Fundamentals of horticulture /	Ref 641 N31f 2023. Food and beverage service management /	Ref 641.3 B93f 2023. Food science and nutrition: an integrated approach /	Ref 641.5 K64k 2022. Kitchen essentials and basic food preparation /	Ref 641.5 R15h 2023. Hotel management quantity food recipes /	Ref 641.568 P44c 2022. Cooking and baking for holidays and special occasions /	Ref 641.86 W34p 2023 C1 The pastry chef's guide: the secret to successful baking and decoration /	Next

Includes bibliographical references and index.

Features:
Full color book plus DVD.--
Over 100 hours interactive e-lectures, quiz and videos in DVD.--
DVD has many useful features for teachers to teach with digital resources in classroom.

Chapter 1. Basics of kitchen. - -
Chapter 2. Existence of food preparation. - -
Chapter 3. Kitchen and food service area. - -
Chapter 4. Cooking techniques. - -
Chapter 5. Use of garnishing. - -
Chapter 6. Salad and dessert preparation. - -
Chapter 7. Food quality assurance and safety. - -
Chapter 8. Basic food preparation: meats, poultry, and fish. - -
Index.

"This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs." -- Provided by publisher.

There are no comments on this title.

to post a comment.