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Nutrition for Foodservice and Culinary Professionals Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals - PowerPoint Presentation

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Uploaded On 2018-09-25

Nutrition for Foodservice and Culinary Professionals - PPT Presentation

Chapter 9 Recipe Makeovers Learning Objectives Explain at least three general ways to modify recipes to change the nutrient content Discuss three considerations to keep in mind when you modify a recipe ID: 679835

free gluten flours recipe gluten free recipe flours chicken add oil sauce wheat fat vegetables egg eggs fresh entr

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