Lisalugemist
Köögiviljade keetmismeetodid. https://www.theculinarypro.com/vegetable-cooking-methods
Sous vide keetmise ajad ja temperatuurid. https://cdn.shopify.com/s/files/1/0619/7487/2253/files/anova-timetemperature-quick-reference.pdf?v=1667515822
Sous vide keetmise ajad ja temperatuurid. https://cdn.shopify.com/s/files/1/0619/7487/2253/files/anova-timetemperature-quick-reference.pdf?v=1667515822
Kasutatud allikad
Foskett, D. jt. (2017). Practical Cookery for the Level 2 Technical Certificate in Professional Cookery. Hodder Education. Lk 79-86.
Rekkor, S., jt. (2013). Praktiline kulinaaria. Argo. TTP OÜ. Lk 9-13.
https://fooby.ch/en/cookery-school/cooking-knowledge/stewing.html
Rekkor, S., jt. (2013). Kulinaaria. Kirjastus Argo. Lk 14-16
https://hmhub.in/methods-of-cooking-food-boiling/
https://et.wikipedia.org/wiki/Keetmine
https://toitumine.ee/wp-content/uploads/2022/05/Vitamiinid_EST_veeb.pdf
https://www.theculinarypro.com/poaching-techniques
https://www.thespruceeats.com/sous-vide-faqs-and-guide-2313695
Rekkor, S., jt. (2013). Praktiline kulinaaria. Argo. TTP OÜ. Lk 9-13.
https://fooby.ch/en/cookery-school/cooking-knowledge/stewing.html
Rekkor, S., jt. (2013). Kulinaaria. Kirjastus Argo. Lk 14-16
https://hmhub.in/methods-of-cooking-food-boiling/
https://et.wikipedia.org/wiki/Keetmine
https://toitumine.ee/wp-content/uploads/2022/05/Vitamiinid_EST_veeb.pdf
https://www.theculinarypro.com/poaching-techniques
https://www.thespruceeats.com/sous-vide-faqs-and-guide-2313695
