Kitchen essentials & basic food preparation / Lyka M. Velasquez.
Material type:
TextPublication details: Manila : Edric Publishing House, c2021.Description: 131 pages : illustrations ; 25 cmISBN: - 9786218179295
- F TX 820 V45 2021
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Cavite State University - CCAT Campus | Book | F | F TX 820 V45 2021 (Browse shelf(Opens below)) | c.1 | Available | R0012654 | |||||||||||
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Cavite State University - CCAT Campus | Book | F | F TX 820 V45 2021 (Browse shelf(Opens below)) | c.2 | Available | R0012655 | |||||||||||
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Cavite State University - CCAT Campus | Book | F | F TX 820 V45 2021 (Browse shelf(Opens below)) | c.3 | Available | R0012656 |
Browsing Cavite State University - CCAT Campus shelves,Shelving location: F,Collection: Book Close shelf browser (Hides shelf browser)
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| F TX 820 F47 2022 Cookery / | F TX 820 F47 2022 Cookery / | F TX 820 F47 2022 Cookery / | F TX 820 V45 2021 Kitchen essentials & basic food preparation / | F TX 928 F73 2021 Housekeeping operations / | F TX 928 F73 2021 Housekeeping operations / | F T 11 R67 2019 Technical writing : a resource guide to writing across disciplines / |
Includes bibliography.
Chapter 1 : Kitchen history
Chapter 2 : Sanitation & food safety
Chapter 3 : Kitchen organization
Chapter 4 : Food preparation and equipment
Chapter 5 : Basic food preparation & technique
Chapter 6 : Cooking techniques
Chapter 7 : Meat
Chapter 8 : Poultry
Chapter 9 : Fish & shellfish
Chapter 10 : Eggs
Chapter 11 : Vegetables & fruits
Chapter 12 : Soups & stocks
Chapter 13 : Sauces
For BSHRM.
In English text.
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