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PT
Conselhos práticos para a cozedura
Cozedura em fogo
alssimo
ª
Cozedura à pressão
Panela de pressão
Frituras
A
ssado Ebulição
Cozedura
em fogo
alto
Crepe Cozedura em fogo alto e doiramento
(Assados, Bifes, Escalopes, Filés de
peixe, Ovos fritos)
Cozedura em fogo médio
§
A
densamento rápido (molhos líquidos)
Água fervente (Massas, Arroz, Verduras)
Leite
§
S
A
densamento lento (molhos consistentes)
S
¢
Cozedura em banho-
maria
Cozedura Panela de pressão após o
bilo
Cozedura em
fogo brando
¢
Cozedura em fogo
brando (estufados)
Aquecimento dos alimentos
£
Cozedura
em fogo
muito
brando
¡
Caldo de chocolate Manter o alimento quente
8


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