Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
From magazines to catalogs or private internal documents, you can make any page-flip publication look stunning with Flipsnack.
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Pre-made templates to create stunning publications in minutes
Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
COLEGIO CULTURAL PLANTEL “EL CARMEN” CHEF RESPONSABLE: MIREILLE MARTINEZ ESCOBAR TITULO DE LA RECETA: Cortes de vegetales NOMBRE DE LA ALUMNA: Estefany Álvarez Olvera 2ª B Bachillerato PRACTICA 1 INGREDIENTES INDIVIDUAL 1 Pimiento morrón 1 Papa 1 Zanahoria 1 Cebolla 1 Naranja 1Toronja 5 Fresas frescas ½ Manojo de perejil 1 Parisién INDIVIDUAL 1 Calabaza larga 6 Bolsas pequeñas de plástico 1 Toalla de Magitel 1 Pelador 3 Guantes látex POR EQUIPO 1 Paquete de cerillos 1 Botella de agua oxigenada 2 Vendas 5 Gasas PROCEDIMIENTO 1.- Lavar los vegetales y la fruta 2.- Colocar la toalla absorbente previamente humedecida debajo de la tabla para picar. 3.- Practicar con la cebolla la papa, la zanahoria y el pimiento los siguientes cortes: Brunoice, smalldice, mediumdice, juliana, bastón, lámina y rodaja. 4.- Practicar con la toronja el corte de suprema 5.- Practicar con la fresa los cortes abanico, lamina, rodaja y cuartos 6.- Deshojar el perejil y practicar el corte shiffonade 7.- Con ayuda de una parisen practicar con la calabaza perlas y o esferas 8.- Una vez finalizado todos los cortes colocarlos dentro de una bolsa de plástico.
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