Phân tích tư tưởng của nhân dân qua đoạn thơ: Những người vợ nhớ chồng… Những cuộc đời đã hóa sông núi ta trong Đất nước của Nguyễn Khoa Điềm
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Ebook Professional cooking (Sixth edition): Part 1
Số trang: 537
Loại file: pdf
Dung lượng: 21.83 MB
Lượt xem: 28
Lượt tải: 1
Thông tin tài liệu:
Part 1 of ebook "Professional cooking" provide readers with content about: the food service industry; sanitation and safety; tools and equipment; basic cooking principles; menus, recipes, and cost management; nutrition; mise en place; stocks and sauces; soups; understanding meats and game;... Please refer to part 1 of the ebook for details!
Tài liệu được xem nhiều:
Tìm kiếm theo từ khóa liên quan:
Professional cooking Food service The food service industry Basic cooking principles Food cost calculations Controlling food costs Handling convenience foodsGợi ý tài liệu liên quan:
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Lecture Professional cooking (6/e) - Chapter 23: Hors d'oeuvres
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Ebook Professional cooking (Sixth edition): Part 2
553 trang 27 1 0 -
Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
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Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings
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Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
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Lecture Professional cooking (6/e) - Chapter 5: Menus, recipes, and cost management
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Lecture Professional cooking (6/e) - Chapter 33: Cookies
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Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
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Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish
26 trang 17 0 0 -
Ebook Food preparation for the professional (Third edition): Part 1
260 trang 17 0 0
