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Ms. Julianna Drago
Home
Food & Nutrition
Kitchen Safety & Sanitation
Kitchen Equipment
Measuring & Kitchen Math
Reading & Using a Recipe
Heat Transfer & Cooking Methods
Introduction to Baking
Advanced Nutrition
Nutrition Basics
Digestive System
Food Labels & Packaging
Carbohydrates
Protein & Fats
Baking & Pastry
Unit 1: ServSafe Overview
Unit 2: Basic Principles of Baking
Unit 3: Baking & Pastry Equipment
Unit 4: Ingredients
Unit 5: Quick Breads
Unit 6: Yeast Doughs
Unit 7: Pastries, Pies & Tarts
Unit 8: Cakes
Unit 9: Cookies
Ms. Julianna Drago
Home
Food & Nutrition
Kitchen Safety & Sanitation
Kitchen Equipment
Measuring & Kitchen Math
Reading & Using a Recipe
Heat Transfer & Cooking Methods
Introduction to Baking
Advanced Nutrition
Nutrition Basics
Digestive System
Food Labels & Packaging
Carbohydrates
Protein & Fats
Baking & Pastry
Unit 1: ServSafe Overview
Unit 2: Basic Principles of Baking
Unit 3: Baking & Pastry Equipment
Unit 4: Ingredients
Unit 5: Quick Breads
Unit 6: Yeast Doughs
Unit 7: Pastries, Pies & Tarts
Unit 8: Cakes
Unit 9: Cookies
More
Home
Food & Nutrition
Kitchen Safety & Sanitation
Kitchen Equipment
Measuring & Kitchen Math
Reading & Using a Recipe
Heat Transfer & Cooking Methods
Introduction to Baking
Advanced Nutrition
Nutrition Basics
Digestive System
Food Labels & Packaging
Carbohydrates
Protein & Fats
Baking & Pastry
Unit 1: ServSafe Overview
Unit 2: Basic Principles of Baking
Unit 3: Baking & Pastry Equipment
Unit 4: Ingredients
Unit 5: Quick Breads
Unit 6: Yeast Doughs
Unit 7: Pastries, Pies & Tarts
Unit 8: Cakes
Unit 9: Cookies
Reading & Using a Recipe
Ch 23 The art of cooking.pdf
Chapter 23: Using Recipes
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Ch 23 The art of cooking.pdfCh 23 The art of cooking.pdf