TY  - BOOK
AU  - Remaneses, Nico B.
AU  - Castillo, Kim Marie.
AU  - Rivera, Rosszen Yorkah N.
AU  - Bartolata, Ivan L. 
AU  - Celis, Mark Irvin C.
TI  - Kitchen essentials and basic food preparation / 
SN  - 9786214092253
U1  - Fil 641.5 R28k 2022 
PY  - 2022///
CY  - Mandaluyong City : 
PB  - Books Atbp. Publishing Corp., 
KW  - Cooking
KW  - Kitchen utensils
KW  - Cooking (Meat)
KW  - Cooking (Seafood)
N1  - 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)
ER  -