000			01648nam a22002657a 4500
003			OSt
005			20240817164037.0
008			240817t2023 |||||||| |||| 00| 0 eng d
020			_a9786214092253
050			_aFIL TX 669 _bK58 2023
245			_aKitchen essentials and basic food preparation / _cNico B. Remaneses [and four others].
264			_aMandaluyong City, _bBooks ATBP. Publishing Corp. : _c2023.
300			_axii, 220 pages : _billustration ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographic references.
505			_aIntroduction 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).
650			_aKitchens
700			_4Author. _aCastillo, Kim Marie
700			_4Author. _aRivera, Rosszen Yorkah N.
700			_4Author. _aBartolata, Ivan L.
700			_4Author. _aCelis, Mark Irvin C.
942			_2lcc _cBK _kEAC Cavite-FIL
999			_c96055 _d96055