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Table Of Contents

Salvia
SALSAS UNIVERSALES 2
TERMINOLOGIA CULINARIA
SEGURIDAD E HIGIENE EN LA COCINA
BRIGADA DE COCINA
CLASIFICACION DE UTENCILIOS
Cuchillos
Cuchillos básicos
Partes del cuchillo
Cuchillos de estilo occidental
Materiales, características y propiedades
TECNICA DE COCCION
CORTE DE VEGETALES 1
Referencia visual de algunos
Corte Brunoise
Corte Chiffonade
CORTE DE VEGETALES 2 (Cocina Oriental)
Tipos de corte venidos de la zona donde nace el sol
Huevos
AVES 1
PREPARACIONES POLLO RELLENO Y GALANTINA DE POLLO
AVES 2
DESPRESO
Preparaciones
Pescados y Mariscos
Mariscos Preparaciones
1 Cazuela de Mariscos
Ingredientes:
2 Asopado de Mariscos
3 Linguini a la Mediterránea
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Published by Yanimar Martinez

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Published by: Yanimar Martinez on Apr 21, 2013
Copyright:Attribution Non-commercial

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12/10/2013

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