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Gastronomy - Coggle Diagram
Gastronomy
Food System
Digestive System of the Human Being
Caloric and Food Equivalence
Cooking and Presentation
Liquor Service
Creole and International Cuisine and Food Supplements
Panamanian Creole Cuisine
Tickets
Pasta, Rice, Eggs
Birds
Different Meats and Types of Menus
Meats
Fish and seafood
Cold Dinner and Dessert
Menu Types
Organization of a Kitchen and Other Services
Organization of a Kitchen by Brigade
Banquet Department
Room Service
Culinary Terms