INTRODUCTION TO COMMERCIAL COOKERY 2019
Kitchen Essentials & Basic Food Preparation
By A, Roldan & Chef Ben Casabon
This book is designed for beginners in culinary operations – and provides learning materials and guidelines in 1) Setting up the kitchen, 2) Kitchen tools and equipment and their proper usage, proper cleaning and storage 3) HACCP & Food Safety 4) Basic Cooking Methods 5) Cold Dishes – Appetizers, salads, and sandwiches 6) Stocks, Soup and Sauces 7) Vegetable Dishes 8) Seafood 9) Poultry & Game 10) Meat Dishes 11) Pasta & Cereals 12) Dessert and 13) Meal Planning, Recipe Preparation & Packaging. Chapters 5-12 provide guidelines and procedures in mise-en-place preparation, cooking methods, presentation and storage of the dish, along with sample recipes. The book is rich in graphics and illustrations and covers all the core competencies outlined in TESDA”s Commercial Cookery and Ched curriculum on Kitchen Essentials and Food Preparation. It is output-based, with specific learning objectives and tools for the assessment of competencies, together with performance criteria.
