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CHARACTERISTICS OF COOKING METHODS
CHARACTERISTICS OF COOKING METHODS
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09/24/2012
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Term
BRAISAGE A BRUN
 Definition
MIXED HUMID BROWN
Term
BRAISAGE A BLANC
 Definition
MIXED HUMID WHITE
Term
LE ROTIR
 Definition
CONCENTRATION DRY BROWN
Term
LE SAUTE
 Definition
CONCENTRATION DRY BROWN
Term
LE GRILLER
 Definition
CONCENTRATION DRY BROWN
Term
LE POELER
 Definition
MIXED HUMID BROWN
Term
LE FRIRE
 Definition
CONCENTRATION DRY BROWN
Term
POCHER A FRIOD (COLD)
 Definition
EXPANSION HUMID WHITE
Term
POCHER A CHAUD
 Definition
CONCENTRATION HUMID WHITE
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