Classification des Sujets Proposés Pour Exercices Oraux et Écrits

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            <title type="main">Suzette: a Digital Edition</title>
            <respStmt>
               <persName>John Westbrook</persName>
               <orgName>Bucknell University</orgName>
               <resp>Editor</resp>
            </respStmt>
            <respStmt>
               <persName>Diane Jakacki</persName>
               <orgName>Bucknell University</orgName>
               <resp>Project Manager</resp>
            </respStmt>
            <respStmt>
               <persName>Annie Girton</persName>
               <orgName>Bucknell University</orgName>
               <resp>Research Assistant and Encoder, 2018-2020</resp>
            </respStmt>
            <respStmt>
               <persName>Sarah Haber</persName>
               <orgName>Bucknell University</orgName>
               <resp>Research Assistant and Encoder, 2020-2022</resp>
            </respStmt>
            <respStmt>
               <persName>Rebecca Heintzelman</persName>
               <orgName>Bucknell University</orgName>
               <resp>Research Assistant and Encoder, 2020-Present</resp>
            </respStmt>
            <respStmt>
               <persName>Juliya Harnood</persName>
               <orgName>Bucknell University</orgName>
               <resp>Research Assistant and Encoder, 2021-2023</resp>
            </respStmt>
            <respStmt>
               <persName>Aya Tarist</persName>
               <orgName>Bucknell University</orgName>
               <resp>Research Assistant and Encoder, 2023-President</resp>
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         <publicationStmt>
            <distributor>Bucknell University</distributor>
            <pubPlace>
               <address>
                  <addrLine>One Dent Drive</addrLine>
                  <addrLine>Lewisburg, PA 17837</addrLine>
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               <licence>Attribution-NonCommercial-ShareAlike 4.0 International</licence>
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                  <title>Suzette: Livre de Lecture Courante à l’Usage des Jeunes Filles. Morale—Leçon de choses, Economie Domestique – Ménage – Cuisine – Couture</title>
                  <author>Robert Halt</author>
                  <textLang>French</textLang>
                  <imprint>
                     <date>1889</date>
                     <distributor>Libraire Classique Paul Delaplane</distributor>
                     <pubPlace>Paris, France</pubPlace>
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         <div type="index">
            <list xml:id="aliments_cuisine">
               <head>Aliments et cuisine.</head>
               <item>
                  <ref target="#sujeco_008 #sujeco_016 #sujeco_022 #sujeco_025 #sujeco_029 #sujeco_030 #sujeco_031 #sujeco_042 #sujeco_047 #sujeco_048 #sujeco_049 #sujeco_052 #sujeco_053 #sujeco_054 #sujeco_058 #sujeco_088 #sujeco_089 #sujeco_090 #sujeco_091 #sujeco_092 #sujeco_104 #sujeco_107 #sujeco_109 #sujeco_114 #sujeco_116 #sujeco_126 #sujeco_129 #sujeco_135 #sujeco_137 #sujeco_143">Aliments et cuisine</ref>
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                     <item xml:id="aliments_cuisine_01">
                        <ref target="#sujeco_030">La farine, le pain</ref>
                     </item>
                     <item xml:id="aliments_cuisine_02">
                        <ref target="#sujeco_109">Le lait </ref>
                     </item>
                     <item xml:id="aliments_cuisine_03">
                        <ref target="#sujeco_031">Usages du lait de vache</ref>
                     </item>
                     <item xml:id="aliments_cuisine_04">
                        <ref target="#sujeco_008">Cuisson de la viande</ref>
                     </item>
                     <item xml:id="aliments_cuisine_05">
                        <ref target="#sujeco_052">Le pot-au-feu</ref>
                     </item>
                     <item xml:id="aliments_cuisine_06">
                        <ref target="#sujeco_104">Potage, houilli au gratin</ref>
                     </item>
                     <item xml:id="aliments_cuisine_07">
                        <ref target="#sujeco_053">Emplois de la chair du porc</ref>
                     </item>
                     <item xml:id="aliments_cuisine_08">
                        <ref target="#sujeco_054">Charcuterie</ref>
                     </item>
                     <item xml:id="aliments_cuisine_09">
                        <ref target="#sujeco_089">Préparation des poissons</ref>
                     </item>
                     <item xml:id="aliments_cuisine_10">
                        <ref target="#sujeco_048">Préparation d’une volaille pour la cuire</ref>
                     </item>
                     <item xml:id="aliments_cuisine_11">
                        <ref target="#sujeco_048">Les volailles ; leur cuisson</ref>
                     </item>
                     <item xml:id="aliments_cuisine_12">
                        <ref target="#sujeco_107">Comment on découpe une volaille</ref>
                     </item>
                     <item xml:id="aliments_cuisine_13">
                        <ref target="#sujeco_042">Mets avec les pommes de terre</ref>
                     </item>
                     <item xml:id="aliments_cuisine_14">
                        <ref target="#sujeco_109">Usages du lait</ref>
                     </item>
                     <item xml:id="aliments_cuisine_15">
                        <ref target="#sujeco_025">Conservation des œufs</ref>
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                     <item xml:id="aliments_cuisine_16">
                        <ref target="#sujeco_025">Mets préparés avec des œufs</ref>
                     </item>
                     <item xml:id="aliments_cuisine_17">
                        <ref target="#sujeco_029">Beurre et fromage</ref>
                     </item>
                     <item xml:id="aliments_cuisine_18">
                        <ref target="#sujeco_047">Mets préparés avec les choux</ref>
                     </item>
                     <item xml:id="aliments_cuisine_19">
                        <ref target="#sujeco_047">La preparation de la choucroute</ref>
                     </item>
                     <item xml:id="aliments_cuisine_20">
                        <ref target="#sujeco_090 #sujeco_114">Les salades</ref>
                     </item>
                     <item xml:id="aliments_cuisine_21">
                        <ref target="#sujeco_022">Mets préparés avec les fruits</ref>
                     </item>
                     <item xml:id="aliments_cuisine_22">
                        <ref target="#sujeco_022">Le fruitier</ref>
                     </item>
                     <item xml:id="aliments_cuisine_23">
                        <ref target="#sujeco_049">Préparation des épinards</ref>
                     </item>
                     <item xml:id="aliments_cuisine_24">
                        <ref target="#sujeco_088">Confitures; les fraises</ref>
                     </item>
                     <item xml:id="aliments_cuisine_25">
                        <ref target="#sujeco_091">Préparation d’un plat d’asperges</ref>
                     </item>
                     <item xml:id="aliments_cuisine_26">
                        <ref target="#sujeco_091">Produit de la culture des asperges</ref>
                     </item>
                     <item xml:id="aliments_cuisine_27">
                        <ref target="#sujeco_092">Conserves de légumes</ref>
                     </item>
                     <item xml:id="aliments_cuisine_28">
                        <ref target="#sujeco_016 #sujeco_126 #sujeco_135">Pâtisseries, crèmes</ref>
                     </item>
                     <item xml:id="aliments_cuisine_29">
                        <ref target="#sujeco_135">Caramel</ref>
                     </item>
                     <item xml:id="aliments_cuisine_30">
                        <ref target="#sujeco_116">Usages du miel</ref>
                     </item>
                     <item xml:id="aliments_cuisine_31">
                        <ref target="#sujeco_008">Les aromates</ref>
                     </item>
                     <item xml:id="aliments_cuisine_32">
                        <ref target="#sujeco_126">Usages du sucre</ref>
                     </item>
                     <item xml:id="aliments_cuisine_33">
                        <ref target="#sujeco_058">Les oranges et les citrons</ref>
                     </item>
                     <item xml:id="aliments_cuisine_34">
                        <ref target="#sujeco_137">Café au lait et chocolat</ref>
                     </item>
                     <item xml:id="aliments_cuisine_35">
                        <ref target="#sujeco_008">Mets brûlés</ref>
                     </item>
                     <item xml:id="aliments_cuisine_36">
                        <ref target="#sujeco_129">Liqueurs de ménage</ref>
                     </item>
                     <item xml:id="aliments_cuisine_37">
                        <ref target="#sujeco_104">Menu d'un repas</ref>
                     </item>
                     <item xml:id="aliments_cuisine_38">
                        <ref target="#sujeco_143">Les desserts</ref>
                     </item>
                  </list>
               </item>
            </list>
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Classification des Sujets Proposés Pour Exercices Oraux et...