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Service of soups
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Part 1 of ebook "Classical cooking: The modern way recipes (Third edition)" provides readers with contents including: Chapter 1 - Basic preparations; Chapter 2 - Soups; Chapter 3 - Appetizers; Chapter 4 - Eggs and cheese; Chapter 5 - Fish and shellfish;...
209p
lytamnguyet
04-08-2023
6
5
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Part 1 of ebook "Essentials of professional cooking" provides readers with contents including: the food service industry; sanitation and safety; tools and equipment; basic cooking principles; the recipe - it's structure and its use; the menu; mise en place; stocks and sauces; soups; understanding meats and game; cooking meats and game;...
250p
lytamnguyet
04-08-2023
8
4
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Part 1 of ebook "Food preparation for the professional" provide readers with content about: the kitchen; characteristic features of foodservice kitchens; sanitation and safety; preparation; cooking, equipment, and measurement; menus, nutrition, and recipes; building flavor, body, and texture; soups; sauces;...
260p
damtuyetha
16-02-2023
7
4
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Part 1 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: culinary basics, stocks, and sauces; cold preparations; soups; eggs, pastas and rice; macaroni, noodles and spaghetti; fish, fish and shellfish for cold service;... Please refer to the ebook for details!
183p
duonghanthienbang
05-10-2022
10
3
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Continued part 1, part 2 of ebook "Wine and Food handbook" provide readers with content about: cusine, lay-ups and accompaniments; hors-d'oeuvres and other appetisers; egg dishes; pasta and rice dishes; salads and salad dressings; cocktails and mixed drinks listing;... Please refer to the ebook for details!
172p
duonghanthienbang
05-10-2022
11
5
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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,...
13p
runordie9
27-09-2022
32
5
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Part 1 of ebook "Professional cooking" provide readers with content about: the food service industry; sanitation and safety; tools and equipment; basic cooking principles; menus, recipes, and cost management; nutrition; mise en place; stocks and sauces; soups; understanding meats and game;... Please refer to part 1 of the ebook for details!
537p
tieuvulinhhoa
22-09-2022
17
6
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Many standardized tests—including high school and college entrance exams and civil service exams—use sentence completion questions to test vocabulary and logic. Some of the "alphabet soup" of exams that contain sentence completions are the.
7p
kathy209
06-09-2010
66
11
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