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Gastronomy - Coggle Diagram
Gastronomy
Kitchens by brigades
Party leader
Sois chef
Hot and cold
butchery and fishmongers
confectionery
Type of menu and meats
Meats
Cattle
Fish and seafood
Aves
Menu
on demand
Menu Guìa
Food System
Caloric intake
Determines the energy power of each body
Cooking and presentation
Basic elements when presenting a saucer
digestive system
Preparatory bodies, effecting bodies
Liquor Service
Includes cocktails, with or without liquor
kitchen
China
French
Creole
Italian
Mexican