Cookery : technical-vocational-livelihood track : home economics strand : volume I / Aida H. Rondilla, Emma S. Avendaño, Elsa P. Roque

By: Rondilla, Aida H [author]
Contributor(s): Avendaño, Emma S | Roque, Elsa P
Publisher: Quezon City : Adriana Publishing Co., Inc., 2017Description: 162 pages ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789719656326Subject(s): Appetizers | Cooking (Salad dressing) | Cookery | Sandwiches | DessertsDDC classification: 641.5
Contents:
Chapter 1 Kitchen Tools, Equipment, and Premises Cleaning Kitchen Tools and Equipment Used in Cookery Methods of Cleaning and Sanitizing Kitchen Tools and Equipment Cleaning Kitchen Surfaces Types and Uses of Cleaning Agents Sanitation Procedures Assess Yourself Chapter 2 Preparing Appetizers Tools and Equipment in Preparing Appetizers Classification of Appetizers Methods of Preparing Appetizers Occupational Health and Safety Plating and Storing Appetizers Assess Yourself Chapter 3 Preparing Salads and Dressings Tools, Equipment, and Utensils Needed in Preparing Salads and Dressings Classification of Salads According to Ingredients and Place in the Menu Components of Salad Preparing Salads Factors and Techniques in Presenting and Plating Salads Safe and Hygienic Practices in Storing Salads and Dressings Assess Yourself Chapter 4 Preparing Sandwiches Tools, Utensils and Equipment Needed in Preparing Sandwiches Variety of Ingredients in Preparing Sandwiches Classification of Sandwiches Sandwich Preparation and Presentation Safe and Hygienic Practices in Storing Sandwiches Assess Yourself Chapter 5 Preparing Desserts Tools, Utensils and Equipment Needed in Preparing Desserts Classification of Desserts and their Characteristics Ingredients Used in Preparing Desserts Preparing Desserts Factors and Techniques in Plating and Presenting Desserts Packaging Prepared Food Stuff Assess Yourself Sample Curriculum Map for H.E. Bibliography
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Item type Current location Home library Call number Copy number Status Date due Barcode Item holds
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		641.5 R668 2017 (Browse shelf) v.I Available CITU-HS-JHS6126
Total holds: 0

Includes bibliography: p162.

Chapter 1 Kitchen Tools, Equipment, and Premises Cleaning Kitchen Tools and Equipment Used in Cookery Methods of Cleaning and Sanitizing Kitchen Tools and Equipment Cleaning Kitchen Surfaces Types and Uses of Cleaning Agents Sanitation Procedures Assess Yourself Chapter 2 Preparing Appetizers Tools and Equipment in Preparing Appetizers Classification of Appetizers Methods of Preparing Appetizers Occupational Health and Safety Plating and Storing Appetizers Assess Yourself Chapter 3 Preparing Salads and Dressings Tools, Equipment, and Utensils Needed in Preparing Salads and Dressings Classification of Salads According to Ingredients and Place in the Menu Components of Salad Preparing Salads Factors and Techniques in Presenting and Plating Salads Safe and Hygienic Practices in Storing Salads and Dressings Assess Yourself Chapter 4 Preparing Sandwiches Tools, Utensils and Equipment Needed in Preparing Sandwiches Variety of Ingredients in Preparing Sandwiches Classification of Sandwiches Sandwich Preparation and Presentation Safe and Hygienic Practices in Storing Sandwiches Assess Yourself Chapter 5 Preparing Desserts Tools, Utensils and Equipment Needed in Preparing Desserts Classification of Desserts and their Characteristics Ingredients Used in Preparing Desserts Preparing Desserts Factors and Techniques in Plating and Presenting Desserts Packaging Prepared Food Stuff Assess Yourself Sample Curriculum Map for H.E. Bibliography

600-699 641.5

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