Recognition and Use of Kitchen Tools and Utensils. Learning Activity Pack and Instructor's Guide 4.4. Commercial Foods and Culinary Arts Competency-Based Series. Section 4 [microform] : Equipment Handling, Operation, and Maintenance.
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning acti...
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Format: | Microfilm Book |
Language: | English |
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Distributed by ERIC Clearinghouse,
1986.
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ED282999
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ED282999 | Available Place a Hold |