000			01132nam a2200205Ia 4500
005			20250730165827.0
008			250728s9999 xx 000 0 und d
020			_a971-92137-7-2
082			_aFil 641.5 R33p
100			_aReyes, Benedicto
245		0	_aIntroduction to culinary operations (the basics of professional cooking)
260			_aPara�aque City
260			_b AR Skills Development and Management Services
260			_c2006
300			_a181 p. ; ill.
520			_a?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.
650			_aProfessional cooking
700			_aRoldan, Amelia S.
942			_2ddc _cBK
999			_c3563 _d3563