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Cookery : intermediate / authored and edited by 3G E-Learning LLC, USA.

Contributor(s): Material type: TextTextLanguage: English Publication details: New York, NY : 3G E-Learning LLC, c2018.Edition: 2nd editionDescription: vii, 391 pages : illustrations ; 30 cm + 1 videodisc of DVD : sound, color (4 3/4 in.)Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781680948844
Subject(s): LOC classification:
  • TX717 C77 2018
Contents:
Section 1. Basic competencies -- Unit 1 Participate in workplace communication -- Unit 2 Work in team environment -- Unit 3 Practice career professionalism -- Unit 4 Practice occupational health and safety procedures -- Section 2. Common competencies -- Unit 5 Develop and update industry knowledge -- Unit 6 Observe workplace hygiene procedures -- Unit 7 Perform computer operations -- Unit 8 Perform workplace and safety practices -- Unit 9 Provide effective customer service -- Section 3 Core competencies -- Unit 10 Clean and maintain kitchen premises, prepare stocks, sauces, soups and appetizers -- Unit 11 Prepare salads, sandwiches, and dressings -- Unit 12 Prepare meat dishes, egg dishes, and poultry and game dishes -- Unit 13 Prepare vegetables dishes and starch dishes -- Prepare seafood dishes, desserts and sweet sauces, and package prepared food -- Unit 15 Fats, oils, and emulsifiers -- Index.
Summary: "Cookery: Intermediate 2nd edition combines many different practical and visual skills with knowledge of specialized materials and techniques. Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking various type, reflecting unique environmental, economic and cultural traditions and trends."--Back cover.
List(s) this item appears in: Print Books 2021
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Holdings
Item type Current library Collection Call number Materials specified Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section Non-fiction RUS TX717 C77 2018 (Browse shelf(Opens below)) Room use only 76934 00078019

"With DVD. Features: full color book plus DVD; downloadable workbook included in the DVD; Over 100 hours interactive e-lectures, quiz and videos in DVD; DVD has many useful features for teachers to teach with digital resources in classroom."--Front cover.

Includes bibliographical references and index.

Section 1. Basic competencies -- Unit 1 Participate in workplace communication -- Unit 2 Work in team environment -- Unit 3 Practice career professionalism -- Unit 4 Practice occupational health and safety procedures -- Section 2. Common competencies -- Unit 5 Develop and update industry knowledge -- Unit 6 Observe workplace hygiene procedures -- Unit 7 Perform computer operations -- Unit 8 Perform workplace and safety practices -- Unit 9 Provide effective customer service -- Section 3 Core competencies -- Unit 10 Clean and maintain kitchen premises, prepare stocks, sauces, soups and appetizers -- Unit 11 Prepare salads, sandwiches, and dressings -- Unit 12 Prepare meat dishes, egg dishes, and poultry and game dishes -- Unit 13 Prepare vegetables dishes and starch dishes -- Prepare seafood dishes, desserts and sweet sauces, and package prepared food -- Unit 15 Fats, oils, and emulsifiers -- Index.

"Cookery: Intermediate 2nd edition combines many different practical and visual skills with knowledge of specialized materials and techniques. Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking various type, reflecting unique environmental, economic and cultural traditions and trends."--Back cover.

Fund 164 Belview Co., Inc. Purchased 04/25/2019 76934 NEJ PHP 4,460.00 2019-84-299 2019-1-0256

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