Timtailieu.net 
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
3403
1
0
9 trang
Lecture Professional cooking (6/e) - Chapter 26: Sausages and cured foods
Số trang: 22
Loại file: ppt
Dung lượng: 43.00 KB
Lượt xem: 15
Lượt tải: 0
Thông tin tài liệu:
Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking.
Tài liệu được xem nhiều:
Tìm kiếm theo từ khóa liên quan:
Professional cooking Lecture Professional cooking Cooking skill Cooking methods Cured foods Curing methodsTài liệu liên quan:
-
Ebook Professional cooking (Sixth edition): Part 2
553 trang 34 1 0 -
Ebook Professional cooking (Sixth edition): Part 1
537 trang 33 1 0 -
Lecture Professional cooking (6/e) - Chapter 23: Hors d'oeuvres
18 trang 32 0 0 -
Lecture Professional cooking (6/e) - Chapter 5: Menus, recipes, and cost management
29 trang 31 0 0 -
Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings
37 trang 29 0 0 -
Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
30 trang 26 0 0 -
Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
31 trang 26 0 0 -
Lecture Professional cooking (6/e) - Chapter 33: Cookies
14 trang 23 0 0 -
Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
18 trang 23 0 0 -
Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish
26 trang 21 0 0
