Lecture Professional cooking (6/e) - Chapter 14: Understanding fish and shellfish
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Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,...
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Professional cooking Lecture Professional cooking Cooking skill Understanding fish Cooking fish Cooking fatGợi ý tài liệu liên quan:
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