Learning Resource and Development

Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata, Jamie Joyce O. Dangle, and Jumilie R. Jimenez.

By: Contributor(s): Material type: TextTextPublisher: Manila : Edric Publishing House, 2024Description: 103 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786218179932
Subject(s): DDC classification:
  • 647.95068 Et71q
Contents:
Plan and prepare food for ala carte and buffets -- Plan and control menu-based catering -- Organize bulk cooking operations -- Prepare pates and terrines -- Plan, prepare and display a buffet -- Select, prepare and serve specialized food items -- Select, prepare and serve specialty cuisines -- Monitor catering revenue and costs -- Establish and maintain quality control -- Apply cook-chill-freeze production processes.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Filipiniana Section FIL 647.95068 Et71q 2024 (Browse shelf(Opens below)) 1-2 Available 030809
Books Books Main Library Filipiniana Section FIL 647.95068 Et71q 2024 (Browse shelf(Opens below)) 2-2 Available 030810

Includes bibliographical references.

Plan and prepare food for ala carte and buffets -- Plan and control menu-based catering -- Organize bulk cooking operations -- Prepare pates and terrines -- Plan, prepare and display a buffet -- Select, prepare and serve specialized food items -- Select, prepare and serve specialty cuisines -- Monitor catering revenue and costs -- Establish and maintain quality control -- Apply cook-chill-freeze production processes.

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