Includes bibliography : pages 334-335

The book is divided into three (3) parts: Part I - Presents the Kitchen: Its Structures, 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. Part II - Presents Food and Nutrition, Definition, The Different Food Nutrients and their Function to the Body, Objectives of Dood Preparation, How to Get Ready in Food Preparation, Principles, Methods and Techniques in Cooking,Culinary Arts and Food/Plate Presentation. Part II - Presents the Principles Involved in Food Selection, Preparation and Cooking consisting fifteen (15) units such as: Unit I - Food Seasonings and Additives,m Unit 2 - Appetizer, Unit 3 - Soup and Stocks, Unit 4 - Sauces and |Gravies, Unit 5 - Red Meat and Variety Cuts, Unit 6 - Poultry, Unit 7 - Eggs, Unit 8 - Fish and |Shellfish, Unit 9 - Fruits and Vegetables, Unit 10 - Salad and Salad Dressings, Unit 11 - Cereals, Unit 12 - Alimentary Paste and Noodles, Unit 13 - Dessert, Unit 14 - Sandwiches, Unit 15 -Beverages. 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. The book will provide the students a thorough knowledge and understanding of the nature of each food stuff in particular foods groups that will help one to select the best quality item from the market place and elsewhere. It will also 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. -- Provided by the Publisher.

Text in English.