Introduction to culinary operations (the basics of professional cooking)

By: Contributor(s): Material type: TextTextPublication details: Para�aque City ; AR Skills Development and Management Services; 2006Description: 181 p. ; illISBN:
  • 971-92137-7-2
Subject(s): DDC classification:
  • Fil 641.5 R33p
Summary: ?Introduction to Culinary Operations (The Basics of Professional Cooking) by Benedicto Dick Reyes and Amelia S. Roldan serves as an ideal reference for beginners in the culinary profession. The book covers essential lessons on kitchen operations, including kitchen organization, food safety, sanitation management, and the proper use and maintenance of kitchen equipment and utensils. It also emphasizes personal hygiene practices for food handlers, aiming to equip readers with the foundational knowledge and skills necessary for professional cooking.
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Item type Current library Call number Status Barcode
Book Book PCC FILIPINIANA Fil 641.5 R33p (Browse shelf(Opens below)) Available 4803

?Introduction to Culinary Operations (The Basics of Professional Cooking) by Benedicto Dick Reyes and Amelia S. Roldan serves as an ideal reference for beginners in the culinary profession. The book covers essential lessons on kitchen operations, including kitchen organization, food safety, sanitation management, and the proper use and maintenance of kitchen equipment and utensils. It also emphasizes personal hygiene practices for food handlers, aiming to equip readers with the foundational knowledge and skills necessary for professional cooking.

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