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SOUPS
B
ROTH
T
HICK SOUP
FISH
S
TOCK
F
ROZEN
SAUCES
T
HICK
,
MADE WITH FLOUR
M
ADE WITH BUTTER AND EGGS
(
BEARNAISE
,
HOLLANDAISE
)
VEGETABLES
C
HICORY
,
SPINACH
P
ULSES
,
B
OILED POTATOES
F
RIED POTATOES
S
AUTE POTATOES
D
EFROSTING VEGETABLES
MEAT
T
HINLY SLICED MEAT
F
RYING STEAKS
G
RILLING
(
CAST IRON GRILL PAN
)
DEEP FRYING
F
ROZEN CHIPS
F
RESH CHIPS
MISCELLANEOUS
P
RESSURE COOKER
S
TEWED FRUIT
P
ANCAKES
C
USTARD
M
ELTING CHOCOLATE
J
AM
M
ILK
F
RIED EGGS
P
ASTA
B
ABY FOOD IN JARS
(
BAIN MARIE
)
S
TEWS
C
REOLE RICE
R
ICE PUDDING
FRYING COOKING/BROWNING COOKING
KEEPING
D
ISHES
BRINGING BACK TO THE BOI
BRINGING TO THE BOIL STEADY SIMMERING
SIMMERING
WARM
7
6
5 4
3
2 19 8
add food
boil or fry
fast cooking
slow cooking
boil with cover
maximum power is reserved for frying and quick boiling.
9962 9651_ML_A.qxd 27/06/03 13:34 Page 45
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