Food selection , preparation and cooking /
Flores, Eva Nebril,
Food selection , preparation and cooking / Eva Nebril-Flores, Ph.D. - Second edition. - ix, 335 pages : illustrations ; 28 cm
Includes bibliographical references: pages 334-335
The book is divided intro three (3) parts : Part I - Presents the Introduction to Food Selection, Preparation and Cooking which includes: Kitchen: Its Structure, Use and Care, Sanitary Practices and Safety Rules in the Kitchen, Utensils and Equipment Use and Care, Steps and Order in Dish Washing and Importance of Sanitizing Utensils, Food Preparation and Cookery Terms and Table of Measurements and Common Abbreviation. This is written with illustrations, diagrams and pictures. The inclusion of some recipe and glossary of terms make this useful for laboratory. The recipes also aimed to developed skills in food preparation and cooking. This material will provide the students a thorough knowledge and understanding of the nature of each food stuff in a particular food groups that will help one to select the best quality item from the market place and elsewhere. Likewise, this material will help guide the professors and students the techniques and methods of food stuff preparation and cooking, proper care and storage of food to conserve the nutritive value." -- Introduction
Based on title and location of books Foreword
Text in English
9789719617112
Cooking.
Food.
641.57 / .F634 2014
Food selection , preparation and cooking / Eva Nebril-Flores, Ph.D. - Second edition. - ix, 335 pages : illustrations ; 28 cm
Includes bibliographical references: pages 334-335
The book is divided intro three (3) parts : Part I - Presents the Introduction to Food Selection, Preparation and Cooking which includes: Kitchen: Its Structure, Use and Care, Sanitary Practices and Safety Rules in the Kitchen, Utensils and Equipment Use and Care, Steps and Order in Dish Washing and Importance of Sanitizing Utensils, Food Preparation and Cookery Terms and Table of Measurements and Common Abbreviation. This is written with illustrations, diagrams and pictures. The inclusion of some recipe and glossary of terms make this useful for laboratory. The recipes also aimed to developed skills in food preparation and cooking. This material will provide the students a thorough knowledge and understanding of the nature of each food stuff in a particular food groups that will help one to select the best quality item from the market place and elsewhere. Likewise, this material will help guide the professors and students the techniques and methods of food stuff preparation and cooking, proper care and storage of food to conserve the nutritive value." -- Introduction
Based on title and location of books Foreword
Text in English
9789719617112
Cooking.
Food.
641.57 / .F634 2014