Gastronomia e Culinaria \ Tecnicas de Preparos

Cooking and Gastronomy

Introdução ; Garde Manger e a Histórico

As responsabilidades principais do garde manger :

_ Bufes

_ Entradas à Lá Carte

_ Peças decorativas

_ Esculturas em gelo

_ Almoxarifado

_ Pratos para recepção (coquetéis e hous d’ oeuvre )

Aspics \ Molhos , Bases e variações , frios e quentes

Pratos de Peixes , Aves e Carnes Suinas e Bovinas

7-day warranty

Safe payments

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