01768nam a22002537a 4500 20260910103042.0 9786214092253 Fil 641.5 R28k 2022 author. Remaneses, Nico B. Kitchen essentials and basic food preparation / by Nico B. Remaneses [and four others]. Mandaluyong City : Books Atbp. Publishing Corp., c2022. xii, 220 pages : col. illus. ; 25 cm. Includes bibliographical references. Contents: 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). Cooking. Kitchen utensils. Cooking (Meat). Cooking (Seafood). author. Castillo, Kim Marie. author. Rivera, Rosszen Yorkah N. author. Bartolata, Ivan L. author. Celis, Mark Irvin C. BK 6180 6180 0 0 0 0 FIL ASCOTLIB01 ASCOTLIB01 FIL 2026-09-10 Regular Fund 0 Fil 641.5 R28k 2022 Fil6415005114 2026-09-10 10:30:02 2026-09-10 BK