01931nam a22002657a 450000500170000002000180001708200240003510000320005924500940009126000640018530000460024950000410029550509380033665000130127465000220128765000200130965000230132970000340135270000390138670000330142570000340145894200070149299900150149995201510151420260910103042.0  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.  cBK  c6180d6180  001040708FILaASCOTLIB01bASCOTLIB01cFILd2026-09-10eRegular Fundl0oFil 641.5 R28k 2022pFil6415005114r2026-09-10 10:30:02w2026-09-10yBK