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| 001 |
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| 008 |
130313s2013 my eng |
| 020 |
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|a 9789676125651 (paperback : alk. paper)
|
| 050 |
0 |
0 |
|a TX911.3.V62
|b A23 2013
|
| 090 |
0 |
0 |
|a TX911.3.V62
|b A23 2013
|
| 100 |
0 |
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|a Abd Hafidz Ainuddin ,
|e author
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| 245 |
1 |
0 |
|a Malaysian cuisine for professional students
|c Abd Hafiz Ainuddin
|
| 260 |
|
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|a Kuala Lumpur, Malaysia :
|b Utusan Publications & Distributors ,
|c c2013
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| 300 |
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|a viii, 278 p. :
|b col. ill. ;
|c 30 cm.
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| 504 |
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|a Includes bibliographical references (p. 278) and index
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| 505 |
0 |
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|a 1. Introduction -- 2. The chef -- 3. Kitchen organisation -- 4. Hygiene and sanitation -- 5. Basic ingredients -- 6. Food cost -- 7. Tolls and equipment -- 8. Methods of cooking -- 9. Islamic dietary laws -- 10. How to use the recipes -- 11. Recipes -- 12. Malaysian western favourites -- 13. Basic popular Thai dishes -- 14. Basic popular Indonesian dishes -- 15. Styles of table service
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| 650 |
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|a Caterers and catering
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| 650 |
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|a Cooking, Malaysian
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| 650 |
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|a Cooking
|x Vocational guidance
|
| 650 |
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0 |
|a Food service
|x Vocational guidance
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| 999 |
|
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|a 1000155594
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
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|a 1000155595
|b Book
|c OPEN SHELF (30 DAYS)
|e Medical Campus
|
| 999 |
|
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|a 1000157010
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|