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The Basic Factors Of Food Presentation - Hospitality Industry
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18 Basic Creams and Pastes Used By Bakers And Pastry Chefs
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19 Types of Eggs
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19 Types Of Vegetable Cuts / Classical French Knife Cuts
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21 Basic Indian Masala and Pastes With Ingredients and Method
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23 Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
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23 Duties and Responsibilities of Chef de Partie (CDP)
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27 Duties And Responsibility of Garde Manger Chef / Cold Kitchen Chef
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27 Duties and Responsibility of Pastry Chef / Head Baker
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29 Duties And Responsibility of Line Chef / Commis II
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37 Duties and Responsibility for Executive Chef
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39 Duties and Responsibility of Banquet Chef | Catering Chef
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43 Types of Herbs and Spices Used in Hotel Kitchen | Food Production
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5 Types of Raising Agent / Leavening Agent Used in Hotel Kitchen | Bakery
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6 Main Methods Of Cooking
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7 Tips and Tricks For Food Plate & Platter Arrangement - Hotels | Restaurants
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9 Uses of Egg in Cookery | Culinary | Hotel Industry
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Basic Dessert Sauces List - Standard Recipe Card - Hotels | Chefs
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Basic Indian Curries and Gravy List - Standard Recipe - Hotels | Chef
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Breakfast Chef Duties and Resposibility
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Classification of Sauces Or Types of Mother Sauces
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Commis I Job Description / Range Chef Job Description
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Commis III Job Description
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Derivatives of Basic Mother Sauces - With Examples
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Food Holding Temperature Guide - Meat | Poultry | Fish | Other Items
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