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HTR.B.B6.0 Students understand and apply the basics of food preparation in professional and institutional kitchens:

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Displaying 1-20 of 35 resources

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Plate Presentati...
How to Concassé
Learning to Prop...
Beef Wholesale/R...
FIFO First in Fi...
Microwaves, Frie...
The Importance o...
Introduction to ...
Functions of Egg...
Beef Cuts and Ba...
Making Sauce A L...
Cooking 101, Sauces
Sandwiches
Stocks The Found...
French Rolled Om...
Which "Wich"?
Devilish Eggs
Eating With Our ...
Salads the Cold ...
An Introduction ...

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