000			01750nam a2200265Ia 4500
003			NUCLARK
005			20250524094438.0
008			230217s9999 xx 000 0 und d
020			_a9786214063048
040			_aNUCLARK _cNUCLARK
050			_aTX 820 .D56 2021
100			_aDinaga, Maria Rhoda D. _eauthor
245		0	_aKitchen essentials & basic foods preparation / _cMaria Rhoda D. Dinaga
260			_aIntramuros, Manila : _bMindshapers Co., Inc., _cc2021.
300			_aviii, 580 pages : _billustrations ; _c26 cm.
365			_bPhp645.00
504			_aIncludes bibliographical references.
505			_aIntroduction 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.
520			_aThis 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.
650			_aQUANTITY COOKING
650			_aFOOD SERVICE
700			_aLirazan, Tenie P. _eco-author
942			_cBK _2lcc
999			_c16 _d16