01977nam a2200265Ia 4500 NULRC 20250423150403.0 210518s9999 xx 000 0 und d 9786214150199 DSSC Fil./641.5/R685 Roque, Nelson Leo O. Commercial cookery : NC level 2 / Nelson Leo O. Roque and Janine P. Siggaoat Manila, Philippines : JFS Publishing Services, c2016. vi, 249 pages : illustrations (some color) ; 26 cm. text unmediated volume Includes bibliographical references. Commercial Cookery NC level 2 -- Quantity food production -- Types of food service system -- Kitchen layout and design -- Types of kitchen lay-out -- Food preparation and mis-en place -- Weights and measures at a glance -- Methods of cooking -- Knife skills -- Vegetables and fruits cutting skills -- Seasoning and flavoring composition in food -- Commonly used herbs, spices, and their uses -- Salads and dressings -- Culinary test bank #7 -- Eggs -- Applying different cooking methods in egg -- Farinaceous dishes and vegetable cookery -- Types of rice -- Rice varieties --Rice forms -- Basic steps in cooking rice -- Pasta cookery -- Potato cookery -- Vegetable cookery -- Culinary test bank #8 -- Meat, Poultry and sea food fabrication -- Poultry cookery -- Classes of poultry -- Meat fabrication -- Methods of cookery for retail cuts of beef -- Pork fabrication chart -- Fin and shellfish fabrication -- Bread and desert -- Divisions in the pastry and bakery section includes: -- Basic baking ingredients -- Culinary test bank #10 -- Menu types -- Principles of menu planning -- Forecasting -- Starting your small food enterprise -- NCII commercial cookery suggested recipe compilation. Cookery 4365 Cooking. 6623 Siggaoat, Janine P. joint author ddc BK 8990 8990 0 0 ddc 0 0 FIL SPMT-CAS SPMT-CAS DISPLAY 2025-04-23 0 Fil./641.5/R685 009167 2025-04-23 00:00:00 c. 1 2025-04-23 BK 0 0 ddc 0 0 FIL SPMT-CAS SPMT-CAS DISPLAY 2025-04-23 0 Fil./641.5/R685 009168 2025-04-23 00:00:00 c. 2 2025-04-23 BK