"cooking methods" trang 4 - tải miễn phí từ tailieunhanh
Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen
11    47    0
Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables

Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables
27    34    1
Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings

Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings
37    30    1
Lecture Professional cooking (6/e) - Chapter 22: Sandwiches

Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
18    31    1
Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres

Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres
18    29    1
Lecture Professional cooking (6/e) - Chapter 24: Breakfast preparations

Lecture Professional cooking (6/e) - Chapter 24: Breakfast preparations
10    34    1
Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish

Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish
26    37    1
Lecture Professional cooking (6/e) - Chapter 30: Yeast products

Lecture Professional cooking (6/e) - Chapter 30: Yeast products
10    33    1
Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings

Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
30    33    1
Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries

Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries
24    46    1
Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages

Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
31    38    1
Lecture Professional cooking (6/e) - Chapter 27: Pâtés, terrines, and other cold foods

Lecture Professional cooking (6/e) - Chapter 27: Pâtés, terrines, and other cold foods
22    33    1
Lecture Professional cooking (6/e) - Chapter 29: Bakeshop production

Lecture Professional cooking (6/e) - Chapter 29: Bakeshop production
20    39    1
Lecture Street foods - Chapter 6: Sweets and beverages

Lecture Street foods - Chapter 6: Sweets and beverages
6    100    0
Ebook Classical cooking the modern way: Methods and techniques (Third edition) - Part 1

Ebook Classical cooking the modern way: Methods and techniques (Third edition) - Part 1
233    66    3
Lecture Street foods - Chapter 4: Vegetables and fruit

Lecture Street foods - Chapter 4: Vegetables and fruit
5    76    0
Lecture Street foods - Chapter 2: Meat and poultry

Lecture Street foods - Chapter 2: Meat and poultry
9    98    1
Evaluation of antioxidant activity and bioactive compounds on domestic cooking method

Evaluation of antioxidant activity and bioactive compounds on domestic cooking method
8    101    0
Project based learning through the implementation of solar cooking for sustainable development

Project based learning through the implementation of solar cooking for sustainable development
8    68    1
Effectiveness of cooking methods on presence of food borne pathogens in chicken based meat products

Effectiveness of cooking methods on presence of food borne pathogens in chicken based meat products
11    44    1