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Introduction to Culinary Operations : the Basics of Professional Cooking / Reyes, Chef Dick;Roldan, Amelia S.

By:

Reyes, Chef Dick;Roldan, Amelia S, c2006

Material type: Text

Text

TextPublication details: Philippines : AR Skills Development and Management Services, Inc, c2006.Description: 181p. : illus. ; 24.5 cm

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Orani Library Filipiniana	641.5 R330 (Browse shelf(Opens below))	Available		3BPSU00060535U

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Previous	641.5 G994 Introduction to Food Preparation : A manual of laboratory procedures and principles in food preparation /	641.5 G994 Introduction to Food Preparation : A manual of laboratory procedures and principles in food preparation /	641.5 H334 Food and Drink Service	641.5 R330 Introduction to Culinary Operations : the Basics of Professional Cooking /	641.5 So688 A Guide to Food Selection, Preparation and Preservation /	641.57 Ad32 Quantity Food Production in the Philippines.	641.57 F178 Handbook in Quantity Cookery : Large Quantity Recipes for Phil. Food Service Institutions service.	Next

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