Exploring Professional CookingGlencoe/McGraw-Hill, 1988 - 416 Seiten |
Häufige Begriffe und Wortgruppen
amount angel food cakes bacteria bake station baking powder beef beverage bowl broiler broiling brown butter cake cheese Chef Robinson chicken chopped clean coffee color cookies cooking cost cream crust customers deep-fat deep-fat frying dish dough dry ingredients egg whites equipment EXTEND YOUR LEARNING fast food filling fish flavor flour food service kitchen food service operations fresh fried frozen fruit fryer frying garnish gluten Grade green griddle grilled hamburgers heat juice liquid meal Measuring meat menu method microwave oven milk mixer mixture muffins needed onions oven pasta pastry pieces pizza popular potatoes poultry prepared quick breads recipe refrigerator restaurants rice roasting rolls Ruthann salad salt sandwiches sauce sautéing seafood served Set your goals shortening sliced soft spoon steaks storage sugar temperature tender texture tomato tortillas usually vegetables vitamins yeast