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chapter 12: Potatoes Flashcards Preview
professional cook
> chapter 12: Potatoes > Flashcards
Flashcards in
chapter 12: Potatoes
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Decks in
professional cook
Class (36):
Chapter 1: The Food Service Industry
Chapter 2: Sanitation And Safety
Chapter 3: Tools And Equipment
Chapter 4: Menus, Recipes, And Cost Managment
Chapter 5: Nutrition
Chapter 6: Basic Principles Of Cooking And Food Science
Chapter 7: Mise En Place
Chapter 8: Stock And Sauces
Chapter 9: Soup
Chapter 10: Understanding Vegetables
Chapter 11: Cooking Vegetables
Chapter 12: Potatoes
Chapter 13: Legumes, Grains, Pasta, And Other Starches
Chapter 14: Cooking Methods For Meat, Poultry, And Fish
Chapter 15: Understanding Meats And Game
Chapter 16: Cooking Meats And Game
Chapter 17: Understanding Poultry And Game Birds
Chapter 18: Cooking Poultry And Game Birds
Chapter 19: Understanding Fish And Shellfish
Chapter 20: Cooking Fish And Shellfish
Chapter 21: Salad Dressings And Salads
Chapter 22: Sandwiches
Chapter 23: Hors D'oeuvres
Chapter 24: Breakfast Preraration
Chapter 25: Dairy And Beverages
Chapter 26: Cooking For Vegetarian Diets
Chapter 27: Sausages And Cured Foods
Chapter 28: Pates, Terrines, And Other Cold Foods
Chapter 29: Food Presentation
Chapter 30: Bakeshop Production: Basic Principles And Ingredients
Chapter 31: Yeast Poducts
Chapter 32: Quick Breads
Chapter 33: Cakes And Icings
Chapter 34: Cookies
Chapter 35: Pies And Pastries
Chapter 36: Creams, Custards, Puddings, Frozen Desserts, And Sauces