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Introduction to culinary arts / by Elpedia M. Marte-Lago and Xenia Zioneka P. Aquino-Pauig.

By: Contributor(s): Material type: TextTextPublication details: Intramuros, Manila : Mindshapers Co., Inc., c2022.Description: x, 360 pages : b&w illus. ; 26 cmISBN:
  • 9786214063239
Subject(s): DDC classification:
  • Fil 641.5 M36i 2022
Contents:
Contents: Chapter 1. The food industry. -- Chapter 2. Organizing and preparing food. -- Chapter 3. Food presentation and appropriate garnishing. -- Chapter 4. Boiling and simmering. -- Chapter 5. Poaching. -- Chapter 6. Steaming. -- Chapter 7. Roasting. -- Chapter 8. Baking. -- Chapter 9. Grilling and broiling. -- Chapter 10. Shallow-frying. -- Chapter 11. Deep-frying. -- Chapter 12. Braising. -- Chapter 13. Stewing. -- Chapter 14. Stocks, sauces and soup. -- Chapter 15. Salad, appetizers and sandwiches. -- Chapter 16. Vegetables. -- Chapter 17. Eggs. -- Chapter 18. Farinaceous. -- Chapter 19. Everything about meat. -- Chapter 20. Poultry. -- Chapter 21. Fish and shellfish.
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Item type Current library Collection Call number Status Barcode
Books Books ASCOT Library - Zabali Campus Filipiniana Filipiniana Fil 641.5 M36i 2022 (Browse shelf(Opens below)) Available Fil6415005126

Includes bibliographical references and index.

Contents: Chapter 1. The food industry. -- Chapter 2. Organizing and preparing food. -- Chapter 3. Food presentation and appropriate garnishing. -- Chapter 4. Boiling and simmering. -- Chapter 5. Poaching. -- Chapter 6. Steaming. -- Chapter 7. Roasting. -- Chapter 8. Baking. -- Chapter 9. Grilling and broiling. -- Chapter 10. Shallow-frying. -- Chapter 11. Deep-frying. -- Chapter 12. Braising. -- Chapter 13. Stewing. -- Chapter 14. Stocks, sauces and soup. -- Chapter 15. Salad, appetizers and sandwiches. -- Chapter 16. Vegetables. -- Chapter 17. Eggs. -- Chapter 18. Farinaceous. -- Chapter 19. Everything about meat. -- Chapter 20. Poultry. -- Chapter 21. Fish and shellfish.

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