University of Cebu-Banilad Library

Includes bibliographical references.

Contents: Lesson 1 Sanitation and safety -- Lesson 2 Basic kitchen tools and equipment -- Lesson 3 Mise en place -- Lesson 4 Basic cooking principles -- Lesson 5 Plating and presentation -- Lesson 6 Stocks -- Lesson 7 Sauces -- Lesson 8 Soups -- Lesson 9 Vegetables -- Lesson 10 Fruits -- Lesson 11 Salads and salad dressings -- Leson 12 Rice, grains and legumes -- Lesson 13 Starch and alimentary pastes -- Lesson 14 Eggs -- Lesson 15 Meat -- Lesson 16 Poultry -- Lesson 17 Fish and shellfish -- Lesson 18 Beverages -- Lesson 19 Flour and flour mixtures -- Lesson 20 Sugar and sugar cookery -- Lesson 21 Dairy products -- Lesson 22 Quick breads, cakes and pastries.

Adult

Osorno, Rene College of Hospitality Management HRM

English