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Preparation techniques
This presentation provides an overview of the most common preparation methods. The techniques that are discussed:
- Cook,
- poaching,
- blanch,
- steaming,
- stew
- baking,
- roast,
- braise,
- toasting,
- scallop,
- forcing
- breading,
- deep frying,
- fruits, …
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Milk is good for all.
This can pp the students something about milk.
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Pasta: Origin, pasta production and pastas
This document contains a presentation and a student text paste. The student text is consistent with the presentation, which following topics:
- Origin
- Pasta Production
- Pastas
- Cooking pasta
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The mega quiz milk
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