000			01857nam a22002297a 4500
003			OSt
005			20250904132407.0
008			250904b |||||||| |||| 00| 0 eng d
020			_a9781984659484
040			_beng _cASCOT College Library
082			_aRef 641.5 K64k 2022
245			_aKitchen essentials and basic food preparation / _cauthored and edited by 3G E-learning LLC, USA
250			_a2nd ed.
260			_aNew York, NY : _b3G E-Learning LLC, _cc2022.
300			_axiii, 415 pages : _bcol. illus. ; _e26 cm + CD.
500			_aIncludes bibliographical references and index. Features: Full color book plus DVD.-- Over 100 hours interactive e-lectures, quiz and videos in DVD.-- DVD has many useful features for teachers to teach with digital resources in classroom.
505			_aChapter 1. Basics of kitchen. - - Chapter 2. Existence of food preparation. - - Chapter 3. Kitchen and food service area. - - Chapter 4. Cooking techniques. - - Chapter 5. Use of garnishing. - - Chapter 6. Salad and dessert preparation. - - Chapter 7. Food quality assurance and safety. - - Chapter 8. Basic food preparation: meats, poultry, and fish. - - Index.
520			_a"This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs." -- Provided by publisher.
650			_aFood preparation.
650			_aKitchen essentials.
942			_cBK _2ddc
999			_c5832 _d5832