Kitchen essentials and basic food preparation / 
Nico B. Remaneses [and four others]. 
 - xii, 220 pages :  illustration ;  26 cm. 
<br/><br/>Includes bibliographic references. 
<br/><br/>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). 
<br/><br/><label>ISBN: </label>9786214092253 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Kitchens
<br/><br/><label>LC Class. No.: </label>FIL TX 669   / K58 2023