#CULINARY FUNDAMENTALS DAY 4 ARCHIVE#

OL209255W Page_number_confidence 79.54 Pages 328 Partner Innodata Pdf_module_version 0.0.18 Ppi 360 Rcs_key 24143 Republisher_date 20220411170414 Republisher_operator Republisher_time 488 Scandate 20220407115220 Scanner Scanningcenter cebu Scribe3_search_catalog isbn Scribe3_search_id 9780131713383 Tts_version 4. 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional) Method: Place potatoes in large saucepan and add water to cover by 1 inch. Urn:oclc:record:1319416827 Foldoutcount 0 Identifier oncookingtextboo0000stam_e4r9 Identifier-ark ark:/13960/s2bhj4c1816 Invoice 1652 Isbn 0131713388ĩ780131713383 Ocr tesseract 5.0.0-1-g862e Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 0.9841 Ocr_module_version 0.0.15 Ocr_parameters -l eng Old_pallet IA-NS-1300300 Openlibrary_edition + Includes bibliographical references (p.

#CULINARY FUNDAMENTALS DAY 4 ARCHIVE#

Access-restricted-item true Addeddate 14:13:59 Associated-names Hause, Alan M Labensky, Sarah R Bookplateleaf 0002 Boxid IA40431413 Camera USB PTP Class Camera Collection_set printdisabled External-identifier Publication date 2006 Topics Cooking Publisher Upper Saddle River, NJ : Pearson Prentice Hall Collection inlibrary printdisabled internetarchivebooks Digitizing sponsor Kahle/Austin Foundation Contributor Internet Archive Language English. The Culinary Fundamentals program is designed to equip students with basic skills.

Culinary fundamentals day 4