PPT-Nutrition for Foodservice and Culinary Professionals
Author : conchita-marotz | Published Date : 2018-09-25
Chapter 9 Recipe Makeovers Learning Objectives Explain at least three general ways to modify recipes to change the nutrient content Discuss three considerations
Presentation Embed Code
Download Presentation
Download Presentation The PPT/PDF document "Nutrition for Foodservice and Culinary P..." is the property of its rightful owner. Permission is granted to download and print the materials on this website for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Nutrition for Foodservice and Culinary Professionals: Transcript
Related Documents