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

By:

Dinaga, Maria Rhoda D [author]

Contributor(s):

Lirazan, Tenie P [co-author]

Material type: Text

TextPublication details: Intramuros, Manila : Mindshapers Co., Inc., c2021.Description: viii, 580 pages : illustrations ; 26 cmISBN:

9786214063048

Subject(s):

LOC classification:

TX 820 .D56 2021

Contents:

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.

Summary: 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.

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Date due	Barcode
Books	NU Clark Filipiniana	Non-fiction	FIL TX 820 .D56 2021 (Browse shelf(Opens below))		Available		NUCLA000000016

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Previous	FIL TX 763 .R47 2018 Baking & pastry arts /	FIL TX 769 .A68 2021 Bread and pastry /	FIL TX 773 .N38 2014 Dessert merchandising laboratory manual /	FIL TX 820 .D56 2021 Kitchen essentials & basic foods preparation /	FIL TX 910 .R67 2021 Food and beverage services /	FIL TX 911 .C37 2013 The Hospitality industry an introduction /	FIL TX 911 .L34 2024 c.1 Front office systems and procedure /	Next

Includes bibliographical references.

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.

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