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18 Basic Creams and Pastes Used By Bakers And Pastry Chefs
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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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5 Types of Raising Agent / Leavening Agent Used in Hotel Kitchen | Bakery
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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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Breakfast Chef Duties and Resposibility
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Food Holding Temperature Guide - Meat | Poultry | Fish | Other Items
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Laminated Pastries Or Puff Pastries - Standard Recipe | Hotels | Chef
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Method of Cooking Eggs / Egg Preparation [French Terms] - Hotels | Chefs | Kitchen
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Methods of Whisking, Handling and Folding Egg White and Egg Yolk
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Short-Order Cook Duties and Responsibilities
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SOP - Kitchen / F&B Production - Baking Food
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SOP - Kitchen / F&B Production - Boiling Methods
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SOP - Kitchen / F&B Production - Cooling Cooked Foods
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SOP - Kitchen / F&B Production - Food Handling and Sanitation
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SOP - Kitchen / F&B Production - Microwave Oven Usage and Safety
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SOP - Kitchen / F&B Production - Rotating Rack Oven
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Sous Chef / Chef de cuisine Duties and Responsibility
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Structure and Composition of an Egg - Culinary | Hotels
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