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Fruits, Vegetables, and Farinaceous Products (Bienvenu and Thibodeaux)

  • Page ID
    20774
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    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.

    Thumbnail: Common culinary fruits. Bananas, apples, pears, strawberries, oranges, grapes, canary melons, water melon, cantaloupe, pineapple and mango. (CC BY-SA 3.0 Unported; Ionutzmovie via Wikipedia)


    This page titled Fruits, Vegetables, and Farinaceous Products (Bienvenu and Thibodeaux) is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux.

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