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Cooking a World of New Tastes - 5 Ebook Series.MRR
Segment 1 - Cooking with Skill
Basic Culinary Skill
Knife Skill
This segment begins with the basic culinary skill that every food production professional should know. Proper knife skills, knife safety, and knife cuts that make food appealing.
Segment 2 - Cooking with Moist Heat
Steaming
Boiling
Glazing
This segment explores cooking with moist heat. Moist heat cooking includes, steaming poaching, simmering, boiling, stewing, braising, and glazing.
Segment 3 - Cooking with Dry Heat
Stir-Frying
Roasting
Baking
This segment explores cooking with dry heat, or cooking with little or not fat or moisture, yet retaining food items natural flavors and colors. Dry heat cooking includes; stir-frying, roasting and baking.
Segment 4 - Food, Fun and Flair
Great Looking Food
Fun With Food
Jazzing up the Meal
Some food is not very appealing, learn how to make any dish pop with these great ideas on how to make them come rushing to the dinner table. These are proven techniques used in schools around the world.
The Recipes:
Here are 23 sure fire recipes to give you an idea on how to cook the rest of the dishes that you already know how to cook. Now you can do them in this healthier way and not give up any of the taste. This is a well laid out book and professional designed for easy use. These recipes should be models for all your cooking.
File Data
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| File Size | 4 megabytes |
| File Type | ZIP |