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Chef Zakro's Culinary Resources
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Fountain Hills High School
Edgren High School
Chef Zakro's Culinary Resources
Home
About Chef Zakro
Safety and Sanitation
Nutrition
Diabetes Information
Weight Loss
High Blood Pressure
Protein
Portion Sizes
Food Allergies
Basic Knife Cuts
Cooking Methods
Breakfast
Stocks, Sauces and Soups Basics
Dairy
Herbs and Spices
Fruits and Vegetables
Garde Manger
Grains
Proteins
Baking
Ratios and Recipes
Front of the House
American Regional Cuisine
Anglo-Asian California Cuisine
Appalachian Southern Cuisine
Central Farmlands and Cities Cuisine
Chesapeake Bay Shore Cuisine
Hawaiian Cuisine
Louisiana Cuisine
Mexican Border Cuisine
Mid-Atlantic Cuisine
New England Cuisine
New York City Cuisine
Pacific Northwest Cuisine
Plantation Cuisine
Rocky Mountain and Great Basin Cuisine
South Florida and Puerto Rican Cuisine
Western and Central Ranchlands Cuisine
International Cuisine
British Cuisine
Caribbean Cuisine
Chinese Cuisine
Eastern European Cuisine
French Cuisine
German Cuisine
Greek Cuisine
Iberian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Mexican Cuisine
Middle Eastern Cuisine
North African Cuisine
Russian Cuisine
Scandinavian Cuisine
South American Cuisine
Southeast Asian Cuisine
Food Science
Business Operations
Leadership
Motivation
Resources
Websites
Books
Student Work Examples
Fountain Hills High School
Edgren High School
More
Home
About Chef Zakro
Safety and Sanitation
Nutrition
Diabetes Information
Weight Loss
High Blood Pressure
Protein
Portion Sizes
Food Allergies
Basic Knife Cuts
Cooking Methods
Breakfast
Stocks, Sauces and Soups Basics
Dairy
Herbs and Spices
Fruits and Vegetables
Garde Manger
Grains
Proteins
Baking
Ratios and Recipes
Front of the House
American Regional Cuisine
Anglo-Asian California Cuisine
Appalachian Southern Cuisine
Central Farmlands and Cities Cuisine
Chesapeake Bay Shore Cuisine
Hawaiian Cuisine
Louisiana Cuisine
Mexican Border Cuisine
Mid-Atlantic Cuisine
New England Cuisine
New York City Cuisine
Pacific Northwest Cuisine
Plantation Cuisine
Rocky Mountain and Great Basin Cuisine
South Florida and Puerto Rican Cuisine
Western and Central Ranchlands Cuisine
International Cuisine
British Cuisine
Caribbean Cuisine
Chinese Cuisine
Eastern European Cuisine
French Cuisine
German Cuisine
Greek Cuisine
Iberian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Mexican Cuisine
Middle Eastern Cuisine
North African Cuisine
Russian Cuisine
Scandinavian Cuisine
South American Cuisine
Southeast Asian Cuisine
Food Science
Business Operations
Leadership
Motivation
Resources
Websites
Books
Student Work Examples
Fountain Hills High School
Edgren High School
Herbs and Spices
Mustard Manual: Your Guide to Mustard Varieties
Everything you need to know about mustard varieties.
Nutritional Yeast: What It Is, How It’s Made, and How to Use It
Nutritional yeast is an incredibly versatile pantry staple that can be used in soups, salads, over popcorn and even in noodle dough. It also just happens to be vegan.
A Guide to Salt, the World’s Most Popular Food
Everything you need to know about the vast and varied world of edible salt, including the differences between all the types of salt you'll see on the market.
A Guide to Pepper: The World’s Most Popular Spice
A guide to the different kinds of pepper out there, from the more common black and white peppers to the rarer long pepper, and a few spices that aren't even pepper at all.
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