Buyer Guide
My first deck
Meat cookery revised 2013.
Types of meals
Chapter 08 salad and salad dressing
Chapter 16 marinades, cures and brines
French classical menu
Milk(revised on 7 1-13)
Kitchen organization&duties and resposibilitis of various chefs.
Chapter 18-sausages
Chapter 18 sausages
Mother leading sauces and their derivatives
Marginal cost
Breakfast foods
Introduction to cookery
Potatoes,chicken, beef dishes.
Pp bread faults ad
Chapter 15 aspic and gelee
Chapter 11 pate and terrine
Bread faults
