01722nam a22002297a 450000500170000002000180001708200240003510000320005924500940009126000640018530000460024950000410029550509380033665000130127465000220128765000200130965000230132970000340135270000390138670000330142570000340145820260910103042.0  a9786214092253  aFil 641.5 R28k 2022  4author.aRemaneses, Nico B.  aKitchen essentials and basic food preparation / cby Nico B. Remaneses [and four others].  aMandaluyong City : bBooks Atbp. Publishing Corp., cc2022.  axii, 220 pages : bcol. illus. ; c25 cm.  aIncludes bibliographical references.  aContents: 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).  aCooking.  aKitchen utensils.  aCooking (Meat).  aCooking (Seafood).  4author.aCastillo, Kim Marie.  4author.aRivera, Rosszen Yorkah N.  4author.aBartolata, Ivan L.   4author.aCelis, Mark Irvin C.