3. List dry-heat and moist-heat cooking methods. Give an example of a food cooked using each method.
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3. List dry-heat and moist-heat cooking methods. Give an example of a food cooked using each method.
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Related Book For 
Foodservice Operations And Management Concepts And Applications
ISBN: 978-1284164879
1st Edition
Authors: Karen Eich Drummond ,Mary Cooley ,Thomas J. Cooley
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