Uploads by Catherine Ingles

HM 102 CHAP 2 THE KITCHEN ORGANIZATION AND LAYOUT (1)

SAUCES

SOUPS

STOCKS

MEAT AND POULTRY AND FISH AND SHELLFISH

HM 104 THE MIS EN PLACE THE BASIC FOOD PREPARATION 2

HM 102 THE COOKING TECHNIQUES-converted

Napkin folding

Basic Food Safety