| 000 | 01372nam a22002777a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20220919022601.0 | ||
| 008 | 210622b ||||| |||| 00| 0 eng d | ||
| 020 | _a978-621-04-0382-4 | ||
| 040 |
_bEnglish. _cCvSU-CCAT Campus Library. _erda. _aCvSU-CCAT Campus Library. |
||
| 050 |
_aF TX 820 _bC67 2020 |
||
| 100 |
_aCornell, Daryl Ace V., author. _93855 |
||
| 245 |
_aKitchen essentials and basic food preparation / _cDaryl Ace V. Cornell, Reil G. Cruz, coordinator. |
||
| 260 |
_aManila : _bRex Book Store, Inc., _cc2020. |
||
| 300 |
_avi, 213 pages : _billustrations ; _c26 cm. |
||
| 490 | _a(HRM-Tourism series) | ||
| 501 | _aOutcomes-Based Education. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _g1. 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. | ||
| 546 | _aIn English text. | ||
| 650 |
_aQuantity cooking. _93858 |
||
| 650 |
_aFood service. _958 |
||
| 700 |
_aCruz, Reil G., author. _91677 |
||
| 942 |
_2lcc _cBK _hTX 820 C67 2020 _kF |
||
| 999 |
_c1262 _d1262 |
||