Learning and living in the 21st century : household services 10 : worktext in technology and livelihood education
Urbiztondo, Laarni A.
Learning and living in the 21st century : household services 10 : worktext in technology and livelihood education / Laarni A. Urbiztondo, author ; Leonora David-Basbas, coordinator - New edition 2018 - xii, 218 pages : illustrations - RBS technology and livelihood education series .
"Curriculum-aligned seamless Kto12 + standards-based assessment."
Includes bibliographical references (pages 205-207) and index.
Preparing and cooking hot and cold meat/food Purchasing Purchasing procedure Food safety Standardization of recipe Quantification of recipe Time-temperature guidelines in food preparation Cooking techniques and procedures Mise en place Soup preparation Cooking vegetables and fruits Cooking of meat Cooking of poultry Cooking of seafood Cooking eggs Seasonings, flavorings, herbs, and spices Sauce preparation Cooking pasta and farinaceous dishes Appetizer preparation Garnishes Salad preparation Dessert preparation Sandwich preparation Storing food Ways to use leftover food Ways to wrap and store food Provide food and beverage service Creating an artistic setting for dining Table setting Table appointments used for table setting Table napkin folding Table accessories and decors Styles of table service Serving etiquette The order of service Serving beverage with garnishing Clearing the table Table manners and etiquette
9789712390951
Food service--Study and teaching (Secondary)
642
Learning and living in the 21st century : household services 10 : worktext in technology and livelihood education / Laarni A. Urbiztondo, author ; Leonora David-Basbas, coordinator - New edition 2018 - xii, 218 pages : illustrations - RBS technology and livelihood education series .
"Curriculum-aligned seamless Kto12 + standards-based assessment."
Includes bibliographical references (pages 205-207) and index.
Preparing and cooking hot and cold meat/food Purchasing Purchasing procedure Food safety Standardization of recipe Quantification of recipe Time-temperature guidelines in food preparation Cooking techniques and procedures Mise en place Soup preparation Cooking vegetables and fruits Cooking of meat Cooking of poultry Cooking of seafood Cooking eggs Seasonings, flavorings, herbs, and spices Sauce preparation Cooking pasta and farinaceous dishes Appetizer preparation Garnishes Salad preparation Dessert preparation Sandwich preparation Storing food Ways to use leftover food Ways to wrap and store food Provide food and beverage service Creating an artistic setting for dining Table setting Table appointments used for table setting Table napkin folding Table accessories and decors Styles of table service Serving etiquette The order of service Serving beverage with garnishing Clearing the table Table manners and etiquette
9789712390951
Food service--Study and teaching (Secondary)
642