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Introduction to culinary operations (the basics of professional cooking)

By:

Reyes, Benedicto

Contributor(s):

Roldan, Amelia S

Material type: Text

TextPublication details: Para�aque City ; AR Skills Development and Management Services; 2006Description: 181 p. ; illISBN:

971-92137-7-2

Subject(s):

Professional cooking

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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Holdings
Item type	Current library	Call number	Status	Barcode
Book	PCC FILIPINIANA	Fil 641.5 R33p (Browse shelf(Opens below))	Available	4803

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?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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