PASTELERÍA -S12 by luis hernandez vasquez https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj en-us 2023-10-16 21:48:25 UTC 2024-01-29 22:28:25 UTC hello@padlet.com DESCRIBE INSUMOS PRINCIPALES EN LA ELABORACIÓN DE UN QUEQUE HÚMEDO DE CHOCOLATE. hernandezvasquez350 https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2749605290 2023-10-16 21:50:57 UTC https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2749605290 DESCRIBE DIFERENCIAS ENTRE UN CHANTILLY Y UN MERENQUE ITALIANO. hernandezvasquez350 https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2749606735 2023-10-16 21:52:51 UTC https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2749606735 DESCRIBE UTENSILIOS UTILIZADOS EN LA DECORACIÓN DE TORTAS. hernandezvasquez350 https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2749608184 2023-10-16 21:55:08 UTC https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2749608184 PANADERÍA Y PASTELERÍA -S11 https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2865952689 2024-01-29 22:28:25 UTC https://padlet.com/hernandezvasquez350/72cmmim92wkwvjkj/wish/2865952689