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Lecture Professional cooking (6/e) - Chapter 7: Mise en place
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Chapter 7 - Mise en place. After reading this chapter, you should be able to: Define mise en place and explain why care must be taken in its planning, describe five general steps used in planning mise en place, explain the difference in preparation requirements for set meal service and extended meal service, list five guidelines to observe when sharpening a chef’s knife,...
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