Quantity food production : a guide for commercial cooking NC III / Richard M. Entrata, Jamie Joyce O. Dangle, and Jumilie R. Jumilie R. Jimenez.
Material type:
TextLanguage: English. Publication details: Sta. Cruz, Manila : Edric Publishing House, c2022.Description: 103 pages : illustrations ; 25 cmISBN: - 9786218179936
- F TX 820 E36 2022
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Cavite State University - CCAT Campus | Book | F | F TX 820 E36 2022 (Browse shelf(Opens below)) | c.1 | Available | R0013156 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 820 E36 2022 (Browse shelf(Opens below)) | c.2 | Available | R0013157 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 820 E36 2022 (Browse shelf(Opens below)) | c.3 | Available | R0013158 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 820 E36 2022 (Browse shelf(Opens below)) | c.4 | Available | R0013159 |
Includes bibliographical references and index.
Chapter 1 : Plan and prepare food for ala carte and buffets
Chapter 2 : Plan and control menu-based catering
Chapter 3 : Organize bulk cooking operations
Chapter 4 : Prepare pates and terrines
Chapter 5 : Plan, prepare and display a buffet
Chapter 6 : Select, prepare and serve specialized food items
Chapter 7 : Select, prepare and serve specialty cuisine
Chapter 8 : Monitor catering revenue and costs
Chapter 9 : Establish and maintain quality control
Chapter 10 : Apply cook-chill-freeze production processes
Refences
Appendices
13156 c.1; 13157 c.2; 13158 c.3; 13159 c.4
In English text.
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