intTypePromotion=3
Array
(
    [0] => Array
        (
            [banner_id] => 140
            [banner_name] => KM1 - nhân đôi thời gian
            [banner_picture] => 964_1568020473.jpg
            [banner_picture2] => 839_1568020473.jpg
            [banner_picture3] => 620_1568020473.jpg
            [banner_picture4] => 849_1568189308.jpg
            [banner_picture5] => 
            [banner_type] => 8
            [banner_link] => https://tailieu.vn/nang-cap-tai-khoan-vip.html
            [banner_status] => 1
            [banner_priority] => 0
            [banner_lastmodify] => 2019-09-11 15:08:43
            [banner_startdate] => 2019-09-11 00:00:00
            [banner_enddate] => 2019-09-11 23:59:59
            [banner_isauto_active] => 0
            [banner_timeautoactive] => 
            [user_username] => sonpham
        )

)

Lecture Professional cooking (6/e): Chapter 33 - Wayne Gisslen

Chia sẻ: Ngớ Ngẩn | Ngày: | Loại File: PPT | Số trang:14

0
2
lượt xem
0
download

Lecture Professional cooking (6/e): Chapter 33 - Wayne Gisslen

Mô tả tài liệu
  Download Vui lòng tải xuống để xem tài liệu đầy đủ

Chapter 33 - Cookies. After reading the material in this chapter, you should be able to: List the factors responsible for crispness, softness, chewiness, and spread in cookies; demonstrate the three basic cookie mixing methods; prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet; prepare pans for, bake, and cool cookies.

Chủ đề:
Lưu

Nội dung Text: Lecture Professional cooking (6/e): Chapter 33 - Wayne Gisslen

CÓ THỂ BẠN MUỐN DOWNLOAD

Đồng bộ tài khoản