| 000 | 01255nam a22002777a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20230213104851.0 | ||
| 008 | 230201b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781984625434 [paperback] | ||
| 040 |
_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad |
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| 082 | _a641.57 T41 2019 | ||
| 110 |
_a3G E-Learning LLC, USA. _eauthored and edited by. |
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| 245 |
_a3G handy guide : _bprepare dishes using basic methods of cookery / _cauthored and edited by 3G E-Learning LLC, USA. |
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| 260 |
_aNew York, NY : _b3G E-Learning LLC, _cc2019. |
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| 300 |
_ax, 246 pages : _bcolor illustrations ; |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _aContents: Chapter 1 Basic methods of cookery and principles -- Chapter 2 The nutritive value of foods -- Chapter 3 Meal planning and balanced diets -- Chapter 4 Food preservation and storage -- Chapter 5 Kitchen planning and designing -- Chapter 6 Food and kitchen hygiene. | ||
| 541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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| 546 | _aEnglish | ||
| 650 |
_aCooking _xStudy and teaching. |
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| 942 |
_2ddc _cBK |
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| 998 |
_cAillen[new] _d02/01/2023 |
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| 999 |
_c11321 _d11321 |
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