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GRILLING AND BROILING CAH II 6.06 BENNERS. PRINCIPLES OF GRILLING/BROILING Grilling and broiling are dry heat methods in which food in cooked by placing. - ppt download
F&B Training Concept - Basic Cooking Methods Cooking methods are divided into three categories: dry-heat, moist-heat and combination-heat. Dry-heat methods cook the foods with hot air or fat (sautéing, pan-frying, deep-frying, grilling,
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