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Health, Nutrition, and Food Sciences

A blade and assorted plates for a standard grinder
Views: 333
Filesize: 227.16kB
Date: Jul 27, 2018
 White, Blond and Brown Roux
Views: 257
Filesize: 306.21kB
Date: Jul 27, 2018
 White, Blond and Brown Roux
Views: 270
Filesize: 186.83kB
Date: Jul 27, 2018
 Clarified butter
Views: 265
Filesize: 334.55kB
Date: Jul 27, 2018
Clarified butter
Views: 258
Filesize: 31.27kB
Date: Jul 27, 2018
 Egg Sizes
Views: 195
Filesize: 96.42kB
Date: Jul 27, 2018
 Egg Sizes
Views: 168
Filesize: 67.19kB
Date: Jul 27, 2018
 Egg Sizes
Views: 219
Filesize: 291.02kB
Date: Jul 27, 2018
An Egg
Views: 149
Filesize: 296.99kB
Date: Jul 27, 2018
 Boned-out Leg of Veal
Views: 218
Filesize: 647.06kB
Date: Jul 27, 2018
 Hindshank Cut
Views: 127
Filesize: 136.04kB
Date: Jul 27, 2018
 Inside Round
Views: 255
Filesize: 577.94kB
Date: Jul 27, 2018
Loin Chops
Views: 242
Filesize: 229.01kB
Date: Jul 27, 2018
 Boneless Strip Loin
Views: 238
Filesize: 293.91kB
Date: Jul 27, 2018
 Veal Rib (Split)
Views: 234
Filesize: 198.99kB
Date: Jul 27, 2018
 Primal Cuts of Veal
Views: 236
Filesize: 336.65kB
Date: Jul 27, 2018
Skeletal Structure of a Calf
Views: 262
Filesize: 490.43kB
Date: Jul 27, 2018
 Trimming a Pork Tenderloin
Views: 233
Filesize: 294.1kB
Date: Jul 27, 2018
 Cutting a Pocket in Pork Chops
Views: 273
Filesize: 226.17kB
Date: Jul 27, 2018
 Cutting Pork Chops (2 of 2)
Views: 281
Filesize: 198.6kB
Date: Jul 27, 2018
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