000			01768nam a22002537a 4500
005			20260910103042.0
020			_a9786214092253
082			_aFil 641.5 R28k 2022
100			_4author. _aRemaneses, Nico B.
245			_aKitchen essentials and basic food preparation / _cby Nico B. Remaneses [and four others].
260			_aMandaluyong City : _bBooks Atbp. Publishing Corp., _cc2022.
300			_axii, 220 pages : _bcol. illus. ; _c25 cm.
500			_aIncludes bibliographical references.
505			_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).
650			_aCooking.
650			_aKitchen utensils.
650			_aCooking (Meat).
650			_aCooking (Seafood).
700			_4author. _aCastillo, Kim Marie.
700			_4author. _aRivera, Rosszen Yorkah N.
700			_4author. _aBartolata, Ivan L.
700			_4author. _aCelis, Mark Irvin C.
942			_cBK
999			_c6180 _d6180