000			01694nam a22002897a 4500
005			20230327025104.0
008			230327b ||||| |||| 00| 0 eng d
020			_a9786218179936
040			_aCvSU-CCAT Campus Library. _cCvSU-CCAT Campus Library. _erda.
041			_aEnglish.
050			_aF TX 820 _bE36 2022
100			_aEntrata, Richard M., author. _97484
245			_aQuantity food production : _ba guide for commercial cooking NC III / _cRichard M. Entrata, Jamie Joyce O. Dangle, and Jumilie R. Jumilie R. Jimenez.
260			_aSta. Cruz, Manila : _bEdric Publishing House, _cc2022.
300			_a103 pages : _billustrations ; _c25 cm
504			_aIncludes bibliographical references and index.
505			_aChapter 1 : Plan and prepare food for ala carte and buffets Chapter 2 : Plan and control menu-based catering Chapter 3 : Organize bulk cooking operations Chapter 4 : Prepare pates and terrines Chapter 5 : Plan, prepare and display a buffet Chapter 6 : Select, prepare and serve specialized food items Chapter 7 : Select, prepare and serve specialty cuisine Chapter 8 : Monitor catering revenue and costs Chapter 9 : Establish and maintain quality control Chapter 10 : Apply cook-chill-freeze production processes Refences Appendices
541			_e13156 c.1; 13157 c.2; 13158 c.3; 13159 c.4
546			_aIn English text.
650			_aQuantity cooking _vTextbooks. _97485
650			_aFood service. _958
650			_aFood handling. _94409
650			_aCooks _xVocational guidance. _97486
700			_aDangle, Jamie Joyce O., author. _97487
700			_aJimenez, Jumilie R., author. _97477
942			_2lcc _cBK _hTX 820 E36 2022 _kF
999			_c2249 _d2249