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Kitchen essentials and basic food preparation / Nico B. Remaneses, Kim Marie Castillo, Rosszen Yotkah N. Rivera, ... et al.

Contributor(s): Castillo, Kim Marie | Rivera, Rosszen Yorkah N | Bartolata, Ivan L | Celis, Mark Irvin C
Material type: TextTextPublisher: Mandaluyong City: Books Atpb. Publishing Corp., c2023Description: 220 p.: ill. ; 26 cmISBN: 978-621-409-225-3Subject(s): Essentials -- Kitchen | Basics -- Food preparationDDC classification: FIL 643.3 K622 2023
Contents:
Ch.1. Introduction to kitchen essentials and basic food preparation -- Ch.2. Knife cut -- Ch.3-4. Stocks, soups, heat transfer, egg cookery -- Ch.5. Salad, sandwich and dressing -- Ch.6. Salad, seafood and basic cooking principles (deep frying) -- Ch.7. Basic cooking principles (dry heat method) -- Ch.8. Basic cooking principles: dry heat method (roasting and sauteing) -- Ch.9. basic cooking principles: dry heat method (pan frying) and vegetable classification --Ch.10. Basic cooking principles: (searing, broiling, and barbeque), meat cookery -- Ch.11. Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce -- Ch.12. Basic cooking principles: (poaching), types of fish/seafood cookery and classification of fruits -- Ch.13. Basic cooking principles: moist heat method (braising, stewing, boiling, simmering, steaming).
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FIL 643.3 K622 2023 (Browse shelf) Available 18398

Ch.1. Introduction to kitchen essentials and basic food preparation -- Ch.2. Knife cut -- Ch.3-4. Stocks, soups, heat transfer, egg cookery -- Ch.5. Salad, sandwich and dressing -- Ch.6. Salad, seafood and basic cooking principles (deep frying) -- Ch.7. Basic cooking principles (dry heat method) -- Ch.8. Basic cooking principles: dry heat method (roasting and sauteing) -- Ch.9. basic cooking principles: dry heat method (pan frying) and vegetable classification --Ch.10. Basic cooking principles: (searing, broiling, and barbeque), meat cookery -- Ch.11. Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce -- Ch.12. Basic cooking principles: (poaching), types of fish/seafood cookery and classification of fruits -- Ch.13. Basic cooking principles: moist heat method (braising, stewing, boiling, simmering, steaming).

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