Includes bibliographic references.

Introduction to kitchen essentials and basic food preparation -- Knife cut -- Stock, soup, heat transfer, egg cookery -- Salad, sandwich and dressing -- Salad, seafood and basic cooking principles (Deep frying) -- Basic cooking principles (Dry heat method) -- Basic cooking principles: Dry heat method (Roasting and sauteing) -- Basic cooking principles: Dry heat method (Pan frying) and vegetable classification -- Basic cooking principles: searing, broiling and barbeque), meat cookery -- Basic cooking principles: (Grilling), meat cookery, butter sauces and brown sauce -- Basic cookery principles: (Poaching), types of fish/ seafood cookery and classification of fruits -- Basic cooking principles: moist heat method (Braising, stewing, boiling, simmering, steaming).