TY  - BOOK
AU  - Barateta-Prades, Corazon.
TI  - Quantity cookery and catering management: : a guide to students, leading to commercial cooking NC III 
SN  - 9786214091843
U1  - Fil 647.95 B23q 2023. 
PY  - 2023///
CY  - Mandaluyong City, Philippines : 
PB  - Books Atbp. Publishing Corp. , 
KW  - Food service management
KW  - Catering management
KW  - Quantity cooking
N1  - 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.
ER  -