000			01624nam a22002537a 4500
003			OSt
005			20220510021015.0
008			220510b ||||| |||| 00| 0 eng d
020			_a9786214063048
040			_aCvSU-CCAT Campus Library. _bEnglish. _cCvSU-CCAT Campus Library.
050			_aF TX 820 _bD56 2021
100			_aDinaga, Maria Rhoda D., author. _94996
245			_aKitchen essentials and basic food preparation / _cMaria Rhoda D. Dinaga, Tenie P. Lirazan.
260			_aIntramuros, Manila : _bMindshapers Co., Inc., _cc2021.
300			_aviii, 580 pages : _billustrations ; _c25 cm
504			_aIncludes bibliographical references.
505			_aChapter 1 : Introduction and Nutrition and Wellness Chapter 2 : Sanitation and Safety Chapter 3 : Tools and Equipment Chapter 4 : Mise En Place Chapter 5 : Herbs, Spices and Flavoring Ingredients Chapter 6 : Culinary Math Chapter 7 : Plating and Garnishing Chapter 8 : Basic Principles of Cooking and Food Science Chapter 9 : Stocks, Soups and Sauces Chapter 10 : Breakfast Preparation Chapter 11 : Sandwiches and Hors D' Oeuvres Chapter 12 : Bread and Pastries Chapter 13 : Fruits and Vegetables Chapter 14 : Salads and Dressing Chapter 15 : Rice, Legumes, Other Grains, Alimentary Pasta and Pasta Chapter 16 : Meat and Games Chapter 17 : Poultry and Games Chapter 18 : Fish and Shellfish
546			_aIn English text.
650			_aQuantity cooking. _93858
650			_aFood service. _958
700			_aLizaran, Tenie P., author. _94997
942			_2lcc _cBK _hTX 820 D56 2021 _kF
999			_c1658 _d1658