TY  - BOOK
AU  - Cornell, Daryl Ace V., author.
AU  - Cruz, Reil G., author.
TI  - Kitchen essentials and basic food preparation
T2  - (HRM-Tourism series)
SN  - 978-621-04-0382-4
AV  - F TX 820 C67 2020
PY  - 2020///
CY  - Manila
PB  - Rex Book Store, Inc., 
KW  - Quantity cooking
KW  - Food service
N1  - Outcomes-Based Education; Includes bibliographical references and index; 1. Sanitation and safety in culinary operations. 2. The kitchen organization and layout. 3. Kitchen tools and equipment. 4. The Mise En Place : basic food preparation and techniques. 5. Cooking techniques. 6. Stocks. 7. Sauces. 8. Soups. 9. Starches. 10. Meat. 11. Poultry. 12. Fish and shellfish. 13. Eggs. 14. Vegetables and fruits. 15. Appetizers
ER  -