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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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Which "Wich"?
Understanding Re...
Types of Soup
The Vinaigrette
The Making of Bo...
The Importance o...
Stocks The Found...
Standardized Rec...
Sandwiches
Salads the Cold ...
Preparing and Se...
Plate Presentati...
Milk Definitions...
Microwaves, Frie...
Making Sauce A L...
Learning to Prop...
Introduction to ...
How to Concassé
Ground Beef Comp...
Ganache

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