Castillo, Kim Marie Author. Rivera, Rosszen Yorkah N. Author. Bartolata, Ivan L. Author. Celis, Mark Irvin C. Author. text 2023 monographic eng

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xii, 220 pages : illustration ; 26 cm. 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). Nico B. Remaneses [and four others]. Includes bibliographic references. Kitchens FIL TX 669 K58 2023 9786214092253 240817 20240817164037.0