Đang chuẩn bị liên kết để tải về tài liệu:
Lecture Professional cooking (6/e) - Chapter 14: Understanding fish and shellfish
Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish, . |