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
3374
1
0
9 trang
Lecture Professional cooking (6/e) - Chapter 35: Creams, custards, puddings, frozen desserts, and sauces
Số trang: 22
Loại file: ppt
Dung lượng: 44.00 KB
Lượt xem: 10
Lượt tải: 0
Thông tin tài liệu:
Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces.
Tài liệu được xem nhiều:
Tìm kiếm theo từ khóa liên quan:
Professional cooking Lecture Professional cooking Cooking skill Cooking methods Frozen desserts Sugar cookingGợi ý tài liệu liên quan:
-
Ebook Professional cooking (Sixth edition): Part 1
537 trang 28 1 0 -
Lecture Professional cooking (6/e) - Chapter 23: Hors d'oeuvres
18 trang 28 0 0 -
Ebook Professional cooking (Sixth edition): Part 2
553 trang 27 1 0 -
Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings
37 trang 24 0 0 -
Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
31 trang 24 0 0 -
Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
30 trang 23 0 0 -
Lecture Professional cooking (6/e) - Chapter 5: Menus, recipes, and cost management
29 trang 21 0 0 -
Lecture Professional cooking (6/e) - Chapter 33: Cookies
14 trang 19 0 0 -
Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
18 trang 19 0 0 -
Vietnamese food preparation: Vietnam tourism occupational skills standards (Entry level) - Part 2
111 trang 19 0 0
