Table des Matières
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Les langues disponibles
99639611_A_ML.qxp
18/08/2006
5 5 / COOKING CHART
• •
VITROCERAMIC
SOUPS
FISH
SAUCE
B
VEGETABLES
G
MEAT
G
RILLED MEATS (
FRYING
MISCELLA-
NEOUS
10:32
Page 33
F F R R Y Y
BRING TO
A BOIL
P P
B
ROTHS
T
HICK SOUPS
C
OURT BOUILLON
F
ROZEN FOODS
T
,
-
HICK
FLOUR
BASED
-
UTTER
BASED WITH EGGS
(
,
)
BEARNAISE
HOLLANDAISE
P
REPARED SAUCES
P P
E
,
NDIVES
SPINACH
D
RIED BEANS
B
OILED POTATOES
OLDEN BROWN POTATOES
S
AUTEED POTATOES
D
EFROSTING VEGETABLES
M
,
EAT
NOT TOO THICK
S
,
TEAKS
IN SKILLET
)
CAST IRON GRILL
F
ROZEN FRENCH FRIES
F
RESH FRENCH FRIES
P P
P
RESSURE COOKER
(
)
ONCE IT STARTS WHISTLING
C
OMPOTES
C
RÊPES
C
RÈME ANGLAISE
M
ELTED CHOCOLATE
J
AMS
M
ILK
E
,
GGS
FRIED
P
ASTA
J
ARS OF BABY FOOD
(
)
DOUBLE BOILER
M
EAT STEW
S
PANISH RICE
R
ICE PUDDING
33
C C O O O O K K / / B B R R O O W W N N
C C O O O O K K / / S S I I M M M M E E R R
RETURN TO BOILING
BOILING LIGHT BROTHS
9 9
8 8
7 7
6 6
5 5
4 4
9 9
8 8
7 7
6 6
5 5
4 4
9 9
8 8
7 7
6 6
5 5
4 4
EN
K K E E E E P P
W W A A R R M M
3 3
2 2
1 1
3 3
2 2
1 1
3 3
2 2
1 1
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