Introduction to culinary operations the basics of professional cooking

Bibliographic Details
Main Author: Reyes, Benedicto
Other Authors: Roldan, Amelia Samson
Resource Type: Book
Language:English
Published: Parañaque City AR Skills Development and Management Services 2005.
Subjects:
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245 1 0 |a Introduction to culinary operations  |b the basics of professional cooking  |c by Benedicto Reyes and Amelia S. Roldan. 
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300 |a 182 p.  |b ill. 
505 0 |a Chapter 1. Kitchen organization and layout -- Chapter 2. Kitchen tools and equipment -- Chapter 3.Sanitation and safety in culinary operations -- Chapter 4. Basic preparations before cooking -- Chapter 5. Basic cooking methods -- Chapter 6. Preparation of cold dishes, fruit & vegetable carving -- Chapter 7. The menu structure -- Chapter 8. Stewarding operations -- Chapter 9. Herbs and spices. 
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