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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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Basic Knife Skil...
Milk Definitions...
French Rolled Om...
Butchering a Chi...
Understanding Re...
Standardized Rec...
Preparing and Se...
Ganache
Ground Beef Comp...
Following a Reci...
Fish Basics
Types of Soup
Composed Salads
The Making of Bo...
The Vinaigrette
An Introduction ...
Salads the Cold ...
Eating With Our ...
Devilish Eggs
Which "Wich"?

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