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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Lecture Professional cooking (6/e) - Chapter 8: Stocks and sauces
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Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;...
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Professional cooking Lecture Professional cooking Cooking skill Vegetable stocks Blanching bones Preparing white stocksGợi ý tài liệu liên quan:
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