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The top documents tagged [ingredient preparation]
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Menu Planning, Recipes, and Cost Management 1. Unit Objectives Describe different types of menus Measure ingredients and portions Discuss the structure
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Unit 6 Menu Planning, Recipes, and Cost Management 1
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Cakes. Ingredients Each ingredient performs a specific function and must be combined in proper balance Too much flour: cake is DRY Too much egg:
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Stock Production. I.Classification of stocks (fonds) A.White stocks B. Brown stocks
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Introduction to Mise en place
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