Introduction to culinary operations the basics of professional cooking

Bibliographic Details
Main Author: Reyes, Benedicto
Other Authors: Roldan, Amelia Samson
Resource Type: Book
Published: Parañaque City AR Skills Development and Management Services 2005.
Table of Contents:
  • 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.