Search Results - Frozen II
Suggested Topics within your search.
Suggested Topics within your search.
- methods 5
- Cake decorating 3
- Cold storage 3
- Cookery, French 3
- Frozen foods 3
- Pastry 3
- Cryopreservation 2
- Frozen Sections 2
- Frozen ground 2
- Pathology, Surgical 2
- Antineoplastic Agents 1
- Biopsy 1
- Central Nervous System 1
- Civil engineering 1
- Cold cases (Criminal investigation) 1
- Cold weather conditions 1
- Cookery 1
- Cooking 1
- Cuisine + Art Culinaire (Économie Domestique) 1
- Cytodiagnosis 1
- Developments, Embryonic 1
- Diagnosis, Differential 1
- Embryonic Developments 1
- Fathers and daughters 1
- Fertility 1
- Food Safety 1
- Food handling 1
- Food, Frozen 1
- Frozen desserts 1
- Generative organs 1
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Biopsy interpretation the frozen section
Published 2014Click Here to View Status and Holdings.
Book
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The professional French pastry series
Published 1988Table of Contents: “…Doughs, batters, and meringues -- v. 2. Creams, confections, and finished desserts -- v. 3. …”
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11
The professional French pastry series Vol.1
Published 1988Table of Contents: “…P,aetits fours, chocolate, frozen desserts...…”
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Book -
12
Professional French pastry series
Published 1988Table of Contents: “…Doughs, batters, and meringues -- v. 2. Creams, confections, and finished desserts -- v. 3. …”
Click Here to View Status and Holdings.
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ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS
Published 2015Table of Contents: “…Part 1: PROFESSIONALISM The Culinary Profession Cleanliness and Safety Writing Menus and Recipes Part 2: PREPARATION The Kitchen and the Tools The Art of Using Knives Taste, Smell and Flavors Of Meats and Cheeses Organizing and Planning Part 3: COOKING Principles and Techniques Stocks and Sauces Soups Meats and How to Cook Them Beef Veal Lamb Pork Poultry Game Fish + Shellfish Egg, the Queen of Breakfast Variety with Vegetables Potatoes, Grains and Pasta Nutrients and Nourshment Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapes Part 5: BAKING The arts and science of baking Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Beauty on the Plate Presenting a Buffet AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index…”
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19
Pengeringan kupang dengan alat pengering
Published 1991Click Here to View Status and Holdings.
Manuscript Book -
20
