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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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Cooking 101, Sauces
Beef Wholesale/R...
Basic Knife Skil...
Composed Salads
Beef Cuts and Ba...
Milk Definitions...
Functions of Egg...
Learning to Prop...
Understanding Re...
Butchering a Chi...
Standardized Rec...
The Making of Bo...
The Importance o...
French Rolled Om...
Ground Beef Comp...
Preparing and Se...
FIFO First in Fi...
Which "Wich"?
An Introduction ...
Stocks The Found...

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