Remaneses, Nico B. creator author. Castillo, Kim Marie. author. Rivera, Rosszen Yorkah N. author. Bartolata, Ivan L. author. Celis, Mark Irvin C. author. text Mandaluyong City Books Atbp. Publishing Corp. c2022 monographic xii, 220 pages : col. illus. ; 25 cm. 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). by Nico B. Remaneses [and four others]. Includes bibliographical references. Cooking Kitchen utensils Cooking (Meat) Cooking (Seafood) Fil 641.5 R28k 2022 9786214092253 20260910103042.0