Kitchen essentials & basic foods preparation / Maria Rhoda D. Dinaga

Includes bibliographical references.

Introduction and nutrition and wellness -- Sanitation and safety -- Tools and equipment -- Mise En Place -- Herbs, spices and flavoring ingredients -- Culinary math -- Plating and garnishing -- Basic principles of cooking and food science -- Stocks, soups and sauces -- Breakfast preparation -- Sandwiches and Hor's D' Oeuvres -- Bread and pastries -- Fruits and vegetables -- Salads and dressing -- Rice, legumes, other grains, alimentary paste and pasta -- Meat and games -- Poultry and games -- Fish and shellfish.

This book will serve as your guide for basic knowledge and activities usually performed in our laboratory subjects. As a cook, it is expected that you will be called for a demonstration of what you have learned in school. This book serves as a learning tool that can be used as your guide in cooking and preparing basic dishes in the kitchen and with incorporation of basic competencies that are needed especially in acquiring certificate in cookery NCII level.