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
3405
1
0
9 trang
Lecture Professional cooking (6/e) - Chapter 9: Soups
Số trang: 13
Loại file: ppt
Dung lượng: 36.50 KB
Lượt xem: 12
Lượt tải: 0
Thông tin tài liệu:
Chapter 9 - Soups. After reading this chapter, you should be able to: Describe three basic categories of soups, identify standard appetizer and main course portion sizes for soups, state the procedures for holding soups for service and for serving soups at the proper temperatures,...
Tài liệu được xem nhiều:
Tìm kiếm theo từ khóa liên quan:
Professional cooking Lecture Professional cooking Cooking skill Service of soups Clear soups Thick soupsTài 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 25: Dairy and beverages
31 trang 26 0 0 -
Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
30 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 34: Pies and pastries
24 trang 22 0 0
