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Table of Contents

This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.

title "Fruits, Vegetables, & Farinaceous Products" 2024 by William Thibodeaux
under license"Creative Commons Attribution Non-Commercial Share Alike"

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Fruits, Vegetables, & Farinaceous Products

Created Jan. 24, 2024 by William Thibodeaux

Download: CULA_221_Binder1.pdf

Subject:: Culinary Arts
Material Type:: Textbook
Provider:: LOUIS: The Louisiana Library Network

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Thibodeaux, William. "Fruits, Vegetables, & Farinaceous Products". OER Commons. Institute for the Study of Knowledge Management in Education, 30 Jul. 2019. Web. 21 Nov. 2024. <https://louis.oercommons.org/authoring/87-fruits-vegetables-farinaceous-products>.

Thibodeaux, W. (2019, July 30). Fruits, Vegetables, & Farinaceous Products. OER Commons. Retrieved November 21, 2024, from https://louis.oercommons.org/authoring/87-fruits-vegetables-farinaceous-products.

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Created Jul 30, 2019 by William Thibodeaux

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