Mostrando 321 - 340 Resultados de 404 Para Buscar '"Chef"', tiempo de consulta: 0.54s Limitar resultados
  1. 321
    Tabla de Contenidos: “…v.1 Astérix le gaulois -- v.2 Ls serpe d'or -- v.3 Astérix et les goths -- v.4 Astérix gladiateur-- v.5 Le tour de Gaule d'Astérix -- v.6 Astérix et Cléopatre -- v.7 Le combat des chefs -- v.8 Astérix chez les bretons -- v.9 Astérix et les normands -- v.10 Astérix légionnaire -- v.11 Le bouclier arverne -- v.12 Astérix aux jeux olympiques -- v.13 Astérix et le chaudron -- v.14 Astérix en hispanie -- v.15 La zizanie -- v.16 Astérix chez les helvètes -- v.17 Le domaine des dieux -- v.18 Les lauriers de César -- v.19 Le devin -- v.20 Astérix en corse -- v.21 Le cadeau de César -- v.22 La grande traversée -- v.23 Obélix et compagnie -- v.24 Astérix chez les belges -- v.25 Le grand fossé -- v.26 L'odyssée d'Astérix -- v.27 Le fils d'Astérix -- v.28 Astérix chez rahàzade -- v.29 La rose et le glaive -- v.30 La galère d'Obélix --v.31 Astérix et latraviata -- v.32 Astérix et la rentrée gauloise.…”
    Libro
  2. 322
    “…The aim of this study was to investigate the upper extremity disorders of doner chefs. [Subjects and Methods] Doner kebab chefs were selected as the study group, and volunteers who were not doner kebab chefs and didn’t exert intense effort with upper extremities their business lives were selected as the control group. …”
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  3. 323
  4. 324
    “…Approximately 33.7% of chefs washed boards with running tap water, 31.17% of chefs washed boards with detergent, and 24.03% of chefs cleaned boards by scraping them with a knife after preparing other meats or chicken. …”
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  5. 325
    “…We found 14% of the public not always hand-washing immediately after handling raw meat, poultry or fish; 32% of chefs and catering students had worked within 48 hours of suffering from diarrhoea or vomiting. 22% of the public admitted having served meat “on the turn” and 33% of chefs and catering students admitted working in kitchens where such meat was served; 12% of the public and 16% of chefs and catering students admitted having served chicken at a barbeque when not totally sure it was fully cooked. …”
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  6. 326
  7. 327
    “…A total of 85% of users, 100% of engineers and 68% of professional chefs consider it very relevant to participate and give their opinion in research projects, which shows the increasingly high level of involvement of the general population. …”
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  8. 328
    “…Using a combination of techniques, 25 adolescents and four chefs took part in iterative sessions of focus group discussions to identify ideas for new PB dishes. …”
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  9. 329
    por Fondation pour Genève
    Publicado 2015
    “…This collection of unique recipes, produced by the Perception Change team of UNOG, showcases examples of work by Geneva-based organizations in an innovative format, as well as including three-course menus by renowned chefs from Geneva’s 5-star hotels.…”
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  10. 330
    “…Suicide rates for female chefs were significantly higher than for females in non-hospitality occupations (IRR, 3.93; 95% CI 2.60–5.94). …”
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  11. 331
    “…An insufficient transfer of food safety knowledge from managers and chefs to assistant chefs and kitchen assistants in establishments where more persons handle food was evident, while a course titled “Hygiene Minimum” of standardised training from the past still significantly contributes to food safety knowledge. …”
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  12. 332
    por Henny, L
    Publicado 1998
    “…Les responsabilités sont assumées par le Directeur-Général, les Chefs de Division, Chefs de Groupe et de Sections; ces personnes peuvent déléguer une partie de leur autorité à des DSO, TSO, GLIMOS, SLIMOS etc; les responsabilités de ces personnes sont indiquées dans le Plan divisionnaire de Sécurité. …”
    Enlace del recurso
  13. 333
    por Fondation pour Genève
    Publicado 2015
    “…Cette diversité de recettes est une vitrine d’exemples du travail ainsi réalisé par les organisations basées à Genève, illustré sous une forme innovante, et incluant également des propositions de menus composés de trois plats élaborés par des Chefs cuisiniers exerçant dans des hôtels 5 étoiles sur la place de Genève.…”
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  14. 334
    por Méautis, Georges
    Publicado 1948
    Libro
  15. 335
    “…Chefs frequently rely on their taste to assess the content and flavor of dishes during cooking. …”
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  16. 336
  17. 337
    “…RESULTS: The use of HCD resulted in high acceptability among owners, but not staff. Although owners and chefs in both LARs were included in the initial HCD planning process, chefs did not feel included in follow-up planning, resulting in low acceptability. …”
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  18. 338
    “…In Japan, a regulatory limit of 2 mg eq TTX/kg was established, although the restaurant preparation of “fugu” is strictly controlled by law and only chefs qualified are allowed to prepare the fish. …”
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  19. 339
    “…As a case study, we describe the implementation of an elective flipped classroom course on engineering, science, and gastronomy for undergraduate students that include in-class demonstrations by chefs.…”
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  20. 340
    “…Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. …”
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