TY  - BOOK
AU  - Marte, Elpedia M.
AU  - Aquino-Pauig, Xenia Zioneka P.
TI  - Introduction to culinary arts
SN  - 9786214063239
AV  - TX 661 .L34 2022 
PY  - 2022///
CY  - Intramuros Manila
PB  - Mindshapers Co., Inc., 
KW  - COOKING--STUDY AND TEACHING
KW  - FOOD--SAFETY MEASURES
N1  - Includes bibliographical references; Chapter 1 : The Food Industry -- Chapter 2 : Organizing and Preparing Food -- Chapter 3 : Food Presentation and Appropriate Garnishing -- Chapter 4 : Boiling and Simmering -- Chapter 5 : Poaching -- Chapter 6 : Steaming -- Chapter 7 : Roasting -- Chapter 8 : Baking -- Chapter 9 : Grilling and Broiling -- Chapter 10 : Shallow-Frying -- Chapter 11 : Deep-Frying -- Chapter 12 : Braising -- Chapter 13 : Stewing -- Chapter 14 : Stocks, Sauces, and Soup -- Chapter 15 : Salad, Appetizers and Sandwiches -- Chapter 16 : Vegetables -- Chapter 17 : Eggs -- Chapter 18 : Farinaceous and Pasta Dishes -- Chapter 19 : Everything About Meat -- Chapter 20 : Poultry -- Chapter 21 : Fish and Shellfish -- Appendices -- Glossary -- Bibliography
N2  - "The Philippines is indeed a lucky country with respect to opportunities in Culinary Arts. It is a large island with a stable government that ensures a peaceful environment. We have a tropical climate which enables us to grow and produce a wide variety of fresh foods for all seasons. Distances can be huge but, because this is a small country, transport of these food is relatively easy with no need to cross the border. Philippines wide cultural diversity is reflected in the variety of foods and eating styles available and it continues to develop a high reputation for the wonderful mix- and - match dishes of the popular "fusion foods". This in return provides opportunities for trained cooks to service these needs. However, everyone who becomes an expert in a chosen field needs to build on a solid foundation of basic knowledge and skills."-- Excerpt from the preface
ER  -