About this class
Culinary Techniques and Methods
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Learning Material
Title
Volume
Introduction to Culinary Arts
5.89 MB
<p>Introduction to Culinary Arts</p>
Knife Skills and Basic Cuts
5.89 MB
<p>Knife Skills and Basic Cuts</p>
Cooking Methods: Dry Heat Cooking
5.89 MB
<p>Cooking Methods: Dry Heat Cooking</p>
Cooking Methods: Moist Heat Cooking
5.89 MB
<p>Cooking Methods: Moist Heat Cooking</p>
Stocks, Sauces, and Soups
5.89 MB
<p>Stocks, Sauces, and Soups</p>
Baking and Pastry Techniques
5.89 MB
<p>Baking and Pastry Techniques</p>
Garde Manger and Cold Kitchen Skills
5.89 MB
<p>Garde Manger and Cold Kitchen Skills</p>
Menu Planning and Presentation
5.89 MB
<p>Menu Planning and Presentation</p>
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.JPG)