OL7950612W Page_number_confidence 96.13 Pages 1114 Partner Innodata Pdf_module_version 0.0.18 Ppi 360 Rcs_key 24143 Republisher_date 20220319171113 Republisher_operator Republisher_time 1354 Scandate 20220315010912 Scanner Scanningcenter cebu Scribe3_search_catalog isbn Scribe3_search_id 9780131180116 Tts_version 4. : Allows you online search for PDF Books - ebooks for Free downloads In one place.Current search Culinary Fundamentals. You could not deserted going in imitation of ebook addition or library or borrowing from your associates to edit them. Fundamentals of Materials Science and Engineering: An Integrated Approach, 5th Edition Comprehensive and well-written, this text emphasizes an understanding of cooking fundamentals, explores the preparationof fresh ingredients, and provides information on other relevant topics, such as food history and food science. An emphasis will be placed on mise en place, the management of time, ingredients and equipment. Urn:lcp:culinaryfundamen0000unse:lcpdf:015efc4a-9453-4c4b-9dd1-7737490b870c Foldoutcount 0 Identifier culinaryfundamen0000unse Identifier-ark ark:/13960/s2gf96pprk6 Invoice 1652 Isbn 0131180118 Lccn 2005014668 Ocr tesseract 5.0.0-1-g862e Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 0.9717 Ocr_module_version 0.0.15 Ocr_parameters -l eng Old_pallet IA-WL-1300143 Openlibrary_edition Fundamentals 5th Edition now is not type of challenging means. In this course students will apply fundamental culinary techniques, such as knife handling skills and the recognition, selection and proper use of tools and equipment. ![]() Access-restricted-item true Addeddate 22:52:10 Associated-names American Culinary Federation Culinary Institute of America Bookplateleaf 0004 Boxid IA40403303 Camera Sony Alpha-A6300 (Control) Collection_set printdisabled External-identifier
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