Introduction to culinary operations (The basics of professional cooking) / Benedicto Reyes.
By: Reyes, Benedicto
Contributor(s): Roldan, Amelia Samson [co-author.]
Copyright date: C 2008Publisher: Parañaque City, Metro Manila : AR Skills Development Services Inc. Description: 181 pages : ill. ; 25 cmContent type: text Media type: unmediated Carrier type: volumeSubject(s): Cookery | Kitchen | Food handling| Item type | Current location | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Sibalom | Sibalom Filipiniana | F 641 R457 2008 (Browse shelf) | Available | UAMAIN 13816 | ||||
| Sibalom | Sibalom Reserve | F 641.8 R457 2008 (Browse shelf) | 1 | Available | UAMAIN 23478 | |||
| Sibalom | Sibalom Filipiniana | F 641 R457 2008 (Browse shelf) | 1 | Available | UAMAIN 29902 |
Total holds: 0
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| F 641.5 O838 2019 Kitchen essentials & basic food preparation manual / | F 641.71 R4572 2014 Baking & pastry arts / | F 641.8 L9629g 2009 Garnishing made easy / | F 641.8 R457 2008 Introduction to culinary operations (The basics of professional cooking) / | F 641.819 L9639f 2012 The book of food art : fruit and vegetable carving / | F 642.4 C362 2009 Banquet and catering procedures : (a student guide) / | F 647.94 C278 2009 Learn and practice : hotel housekeeping / |
Includes references.
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