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Leioako Ostalaritza Eskola/Escuela de Hostelería de Leioa Tour virtual FP Euskadi
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    • Peruvian cuisine
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  • Additional culinary preparation
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Glossary
Kitchen and bakery utensils
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Bain-marie

Bain-marie

Uses: It is  used to keep cooked meals warm. Size: it has a capacity from 2 to 6 L. Material: aluminum or stai[...]
Bakery proofer

Bakery proofer

It is a device similar to a wardrobe, generally electric, which is used to ferment doughs that contain yeast before[...]
Baking tray

Baking tray

It is especially used in bakery.
Ball taker

Ball taker

They can be of different shapes and are used to take balls from different vegetables and potatoes.
Bavaroise mold

Bavaroise mold

It is used to mold aspics, bavaroises or cold desserts.
Boning-knife

Boning-knife

It is used to cut and remove the bones from meat.
Bowl

Bowl

Applications: beat, whip, etc. Dimension: different, plain base. Material: Stainless steel.
Bowl cutter

Bowl cutter

Uses: it’s a machine used in charcuterie for the elaboration of fine mixtures and any elaboration in which the meat[...]
Brush

Brush

It is used to brush certain dishes with egg, fat, etc.
Butter curler

Butter curler

It is used to make butter curls.
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Sándwich
    • Cocktails
    • Ice creams and sorbets
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Pizzas, patty
    • Dessert
    • Shellfish
    • Pasta
    • Salads
    • Finger foods
    • Legumes
    • Bread and pastries
    • Pastries
    • Eggs
    • Patty
    • liqueur
    • Fish
    • Main course
    • Harvard plate
    • Meats
    • Soups and creams
    • Vegetables
    • Rices
    • Birds
    • Coffee, chocolate and infusion
    • Appetizers and canapes
    • Cheeses
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • Arabic cuisine
    • 5th range cuisine
    • Mexican cuisine
    • American cuisine
    • Entomogamy (insects)
    • South American cuisine
    • Asian cuisine
    • Gluten free cuisine
    • Vegan cuisine
    • French cuisine
    • Italian cuisine
    • Basque cuisine
    • European cuisine
  • Additional culinary preparation
    • Stocks
    • Sauces
    • Technique
    • Dressings
    • Garnishes
    • Bakery
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Pasteurization
    • Refrigeration
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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