000			01977nam a2200265Ia 4500
003			NULRC
005			20250423150403.0
008			210518s9999 xx 000 0 und d
020			_a9786214150199
040			_cDSSC
082			_aFil./641.5/R685
100			_aRoque, Nelson Leo O.
245		0	_aCommercial cookery : _bNC level 2 / _cNelson Leo O. Roque and Janine P. Siggaoat
260			_aManila, Philippines : _bJFS Publishing Services, _cc2016.
300			_avi, 249 pages : _billustrations (some color) ; _c26 cm.
336			_atext
337			_aunmediated
338			_avolume
504			_aIncludes bibliographical references.
505			_aCommercial 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.
650		0	_aCookery _94365
650		0	_aCooking. _96623
700			_aSiggaoat, Janine P. _ejoint author
942			_2ddc _cBK
999			_c8990 _d8990