Introduction to culinary operations the basics of professional cooking - Reyes, Benedicto; Roldan, Amelia Samson (Parañaque City AR Skills Development and Management Services, 2005)
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.
Keywords: Cooking -- Study and teaching (Higher); Cooking -- Textbooks