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Introduction to culinary arts / Elpedia M. Marte-Lago & Xenxia Zioneka P. Aquino-Pauig

By: Contributor(s): Material type: TextTextManila, PH : Mindshapers , 2022Description: x, 360 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214063239
Subject(s): LOC classification:
  • SHS FIL TX 724 M37 2022
Contents:
ch.1 The food industry-- ch.2 Organizing and preparing food -- ch.3 Food presentation and appropriate garnishing -- ch.4 Boiling and simmering -- ch.5 Poaching -- ch.6 Steaming -- ch.7 Roasting -- ch.8 Baking -- ch.9 Grilling and broiling -- ch.10 Shallow-frying -- ch.11 Deep-frying -- ch.12 Braising -- ch.13 Stewing -- ch.14 Stocks, sauces and soup -- c.15 Salad, appetizers and sandwiches -- ch.16 Vegetables.
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Holdings
Item type Current library Call number Status Barcode
Books EAC Library Cavite EAC Cavite-Senior High School Library SHS FIL TX 724 M37 2022 (Browse shelf(Opens below)) Available SHS1468

Includes bibliographical references.

ch.1 The food industry-- ch.2 Organizing and preparing food -- ch.3 Food presentation and appropriate garnishing -- ch.4 Boiling and simmering -- ch.5 Poaching -- ch.6 Steaming -- ch.7 Roasting -- ch.8 Baking -- ch.9 Grilling and broiling -- ch.10 Shallow-frying -- ch.11 Deep-frying -- ch.12 Braising -- ch.13 Stewing -- ch.14 Stocks, sauces and soup -- c.15 Salad, appetizers and sandwiches -- ch.16 Vegetables.

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