Poultry dishes

Continued part 1, part 2 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: the recipes; mise en place and stock recipes; soup recipes; sauce recipes; meat entrées; poultry entrées; fish entrées; vegetarian entrées; international entrées; vegetable side dishes; potato, grain, and pasta dishes; breakfast recipes; salads and salad dressings; sandwiches and pizzas; hors d'oeuvres and appetizers; sausages, patés, and terrines; kitchen desserts; cakes and pastries; weights and measures conversions;...

319p lytamnguyet 04-08-2023 11 5   Download

Continued part 1, part 2 of ebook "Classical cooking: The modern way recipes (Third edition)" provides readers with contents including: Chapter 6 - Meat; Chapter 7 - Poultry and game; Chapter 8 - Salads; Chapter 9 - Vegetables; Chapter 10 - Potatoes, pasta, rice, and grains; Chapter 11 - Desserts;...

238p lytamnguyet 04-08-2023 7 5   Download

Continued part 1, part 2 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: poultry; game; cold dishes and buffet work; salads and salad dressings; vegetables; jerusalem artichokes, mixed vegetable dishes; potatoes; canapes, sandwiches and savouries; pastry and sweet dishes; preparation losses and portion guide; basic and miscellaneous preparations;...

510p lytamnguyet 04-08-2023 11 5   Download

Continued part 1, part 2 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: meat, poultry and game; preparation of chicken for sauté; vegetables, boiling green vegetables, cooking quick frozen vegetables; pastry and sweets; savouries and supplementary breakfast dishes;... Please refer to the ebook for details!

233p duonghanthienbang 05-10-2022 10 3   Download

Continued part 1, part 2 of the ebook "Advanced practical cookery: A textbook for education and industry (Fourth edition)" provide readers with content about: meat dishes; poultry and game; international cuisine; vegetable, potato, pasta and vegetarian dishes; pastry;... Please refer to the ebook for details!

261p lacvuchi 09-09-2022 38 6   Download

Nutrition Principle A is drawn from the principles of the 2010 DGA and is meant to ensure that children achieve a healthful diet, without overeating, by choosing individual foods that make a meaningful contribution to the diet and avoiding foods that do not. Under this principle, individual foods marketed to children would contribute a significant amount of at least one of the following food groups – fruit, vegetable, whole grain, fat-free or low-fat milk products, fish, extra lean meat or poultry, eggs, nuts and seeds, or beans (referred to below as the “listed food groups”).

24p connicquy 14-12-2012 57 3   Download