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Quantity cookery and catering management: a guide to students, leading to commercial cooking NC III / by Corazon Barateta-Prades.

By: Material type: TextTextPublication details: Mandaluyong City, Philippines : Books Atbp. Publishing Corp. , c2023.Description: xvi, 190 pages : b&w illus. : 25 cmISBN:
  • 9786214091843
Subject(s): DDC classification:
  • Fil 647.95 B23q 2023.
Contents:
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.
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Holdings
Item type Current library Collection Call number Status Barcode
Books Books ASCOT Library - Zabali Campus Filipiniana Filipiniana Fil 647.95 B23q 2023. (Browse shelf(Opens below)) Available Ref6479504764

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.

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