TY  - BOOK
AU  - Reyes, Benedicto 
AU  - Roldan, Amelia S.
TI  - Introduction to culinary operations (the basics of professional cooking)
SN  - 971-92137-7-2
U1  - Fil 641.5 R33p 
CY  - Para�aque City 
KW  - Professional cooking
N2  - ?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.
ER  -