| 000 | 01223nam a22002537a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20220201210007.0 | ||
| 008 | 220201b ||||| |||| 00| 0 eng d | ||
| 020 | _a9786218179295 | ||
| 040 |
_bEnglish. _cCvSU-CCAT Campus Library. _erda. |
||
| 050 |
_aF TX 820 _bV45 2021 |
||
| 100 |
_aVelasquez, Lyka M., author. _94412 |
||
| 245 |
_aKitchen essentials & basic food preparation / _cLyka M. Velasquez. |
||
| 260 |
_aManila : _bEdric Publishing House, _cc2021. |
||
| 300 |
_a131 pages : _billustrations ; _c25 cm. |
||
| 504 | _aIncludes bibliography. | ||
| 505 | _aChapter 1 : Kitchen history Chapter 2 : Sanitation & food safety Chapter 3 : Kitchen organization Chapter 4 : Food preparation and equipment Chapter 5 : Basic food preparation & technique Chapter 6 : Cooking techniques Chapter 7 : Meat Chapter 8 : Poultry Chapter 9 : Fish & shellfish Chapter 10 : Eggs Chapter 11 : Vegetables & fruits Chapter 12 : Soups & stocks Chapter 13 : Sauces | ||
| 526 | _aFor BSHRM. | ||
| 546 | _aIn English text. | ||
| 650 |
_aQuantity cooking. _93858 |
||
| 650 |
_aFood service. _958 |
||
| 942 |
_2lcc _cBK _hTX 820 V45 2021 _kF |
||
| 999 |
_c1454 _d1454 |
||