TY  - BOOK
AU  - Castillo, Kim Marie.
AU  - Rivera, Rosszen Yorkah N.
AU  - Bartolata, Ivan L.
AU  - Celis, Mark Irvin C.
TI  - Kitchen essentials and basic food preparation / 
SN  - 978-621-409-225-3
U1  - FIL 643.3 K622 2023 
PY  - 2023///
CY  - Mandaluyong City: 
PB  - Books Atpb. Publishing Corp., 
KW  - Essentials
KW  - Kitchen
KW  - Basics
KW  - Food preparation
N1  - 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)
ER  -