| Catalog Content |
The Importance of the Kitchen; Kitchen equipment, Kitchen tools and equipment, Processes in the kitchen; Purchasing processes, Storage methods, Standard recipe preparation, Chopping methods used in international kitchens, Preparing products from vegetables and fruits, Hot kitchen applications, Various beverages, Preparing and cooking dried legumes, Cooking methods, Stocks; White stock, Brown stock, Vegetable stock, Fish stock, Basic sauces and derivatives, White meats and red meats. |
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