Roldan,  Amelia S., author. <br/><br/>
Introduction to culinary operations (the basics of professional cooking) / 
Benedicto Reyes and Amelia S. Roldan. 
 - Parañaque City :   AR Skills Development & Management Services,  2010. 
 - 182 pages :  illustrations ;  26 cm 
<br/><br/>Includes bibliographical references. 
<br/><br/><br/>In English text. 
<br/><br/><label>ISBN: </label>9789719419501 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.
<br/><br/><label>LC Class. No.: </label>F TX 724.5.P6  / R49 2010