- Inicio /
- Catálogo /
- Contenidos /
- Hostelería y Turismo /
- TÉCNICAS DE COCINADO DE PESCADOS, CRUSTÁCEOS Y MOLUSCOS
×
Precio:
Precio Actual:
Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
- Información del Producto
-
Información adicional
Envio Scorm Si Horas 11 Tipo Scorm MULTISCORM - Descripción
-
Detalles
1. Principales técnicas de cocinado.
1.1. Asar al horno, a la parrilla, a la plancha.
1.2. Freír en aceite.
1.3. Saltear en aceite y en mantequilla.
1.4. Hervir y cocer al vapor.
1.5. Cocer en caldo o courtboullion.
1.6. Brasear.
1.7. En papillote.2. Aplicación de las distintas técnicas de cocinado a cada especie.
- Reseñas
