Introduction to culinary arts / Dr. Elpedia M. Marte-Lago, Chef Xenia Zioneka P. Aquino.
Material type:
TextPublication details: Intramuros, Manila : Mindshapers Co., Inc., c2022.Description: x, 361 pages : illustrations ; 26 cmISBN: - 9786214063239
- F TX 661 L34 2022
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Cavite State University - CCAT Campus | Book | F | F TX 661 L34 2022 (Browse shelf(Opens below)) | c.1 | Available | R0012789 | |||||||||||
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Cavite State University - CCAT Campus | Book | F | F TX 661 L34 2022 (Browse shelf(Opens below)) | c.2 | Available | R0012790 |
Browsing Cavite State University - CCAT Campus shelves,Shelving location: F,Collection: Book Close shelf browser (Hides shelf browser)
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| F TX 537 S36 2021 Persons deprived of liberty : a guide to food safety and cookery for better food services / | F TX 551 N88 2015 Nutritional guidelines for Filipinos / | F TX 661 L34 2022 Introduction to culinary arts / | F TX 661 L34 2022 Introduction to culinary arts / | F TX 725 D47l 2020 Lutong FNRI : recipes for a family of five. | F TX 725 D47lf 2013 Lutong FNRI : brown rice recipes para sa lahing kayumanggi / | F TX 725 D45 1987 Non-pork cookery / |
Includes bibliographical references.
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 and Pasta Dishes
Chapter 19 : Everything About Meat
Chapter 20 : Poultry
Chapter 21 : Fish and Shellfish
In English text.
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