Cookery : technical-vocational-livelihood track : home economics strand : volume II / Aida H. Rondilla, Emma S. Avendaño, Elsa P. Roque

By: Rondilla, Aida H [author]
Contributor(s): Avendaño, Emma S | Roque, Elsa P
Publisher: Quezon City : Adriana publishing co., Inc., 2016Description: vi, 192 pages : illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789719656265Subject(s): Cookery | Cooking (Seafoods) | Cooking (Meat) | Cooking (Cereals) | Cooking (Eggs) | Cooking (Vegetables)DDC classification: 641.5
Contents:
Chapter 1 Egg Dishes Tools, Utensils and Equipment Used in Egg Preparation Nutritional Value and Components of Eggs Market Forms of Eggs Preparing and Cooking Egg Dishes Cooking and Presenting Egg Dishes Check-Up Chapter 2 Cereals and Starch Dishes Common Tools and Equipment Used in Cooking Starch and Cereals Quality and Nutritional Value of Cereals Sources and Kinds of Starch and Cereals Methods of Cooking Starch and Cereal Dishes Presenting Starch and Cereal Dishes Check-Up Chapter 3 Vegetable Dishes Preparing Vegetables Dishes Methods of Cooking Vegetables Dishes Various Vegetable Dishes Techniques in Storing Vegetables Safety and Hygienic Practices in the Lab Kitchen Chapter 4 Seafood Dishes Types of Seafoods Preparing Fish and Shellfish for Cooking Handling Fish and Seafoods Hygienically Cooking Fish and Shellfish Platting and Presenting Fish and Seafood Dishes Check-Up Chapter 5 Stocks, Soups, and Sauces Stocks Soups Sauces Check-Up Chapter 6 Poultry and Game Dishes Kinds of Poultry Preparing Poultry for Cooking Methods of Cooking Poultry Check-Up Chapter 7 Meat Cookery Kinds of Meat Utensils, Tools, and Equipment Used in Meat Preparations Ingredients Used in Meat Preparation Cooking Meat Presenting Meat Dishes Storing Meat Check-Up Bibliography
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Item type Current location Home library Call number Copy number Status Date due Barcode Item holds
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		641.5 R668 2016 (Browse shelf) v.II Available CITU-HS-JHS6127
Total holds: 0

Includes bibliography: p192.

Chapter 1 Egg Dishes Tools, Utensils and Equipment Used in Egg Preparation Nutritional Value and Components of Eggs Market Forms of Eggs Preparing and Cooking Egg Dishes Cooking and Presenting Egg Dishes Check-Up Chapter 2 Cereals and Starch Dishes Common Tools and Equipment Used in Cooking Starch and Cereals Quality and Nutritional Value of Cereals Sources and Kinds of Starch and Cereals Methods of Cooking Starch and Cereal Dishes Presenting Starch and Cereal Dishes Check-Up Chapter 3 Vegetable Dishes Preparing Vegetables Dishes Methods of Cooking Vegetables Dishes Various Vegetable Dishes Techniques in Storing Vegetables Safety and Hygienic Practices in the Lab Kitchen Chapter 4 Seafood Dishes Types of Seafoods Preparing Fish and Shellfish for Cooking Handling Fish and Seafoods Hygienically Cooking Fish and Shellfish Platting and Presenting Fish and Seafood Dishes Check-Up Chapter 5 Stocks, Soups, and Sauces Stocks Soups Sauces Check-Up Chapter 6 Poultry and Game Dishes Kinds of Poultry Preparing Poultry for Cooking Methods of Cooking Poultry Check-Up Chapter 7 Meat Cookery Kinds of Meat Utensils, Tools, and Equipment Used in Meat Preparations Ingredients Used in Meat Preparation Cooking Meat Presenting Meat Dishes Storing Meat Check-Up Bibliography

600-699 641.5

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