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English
Uniform and Personal Hygiene
Jeremy Touzelet
Cooking techniques
Jeremy Touzelet
Mother Sauces
Jeremy Touzelet
Cooking of Eggs
Jeremy Touzelet
Butchery: Trimming and Deboning Poultry
Jeremy Touzelet
Receiving and Storing Food Procedures
Jeremy Touzelet
Food Temperature Control
Jeremy Touzelet
Basic of HACCP Method
Jeremy Touzelet
Basics Safety Rules in the Kitchen
Jeremy Touzelet
Introduction to Cooking Tools
Jeremy Touzelet
Essential of Washing & Peeling Vegetables and waste management
Jeremy Touzelet
Cutting Vegetables and the reuse of trimming
Jeremy Touzelet
Essential of Soup and Broth
Jeremy Touzelet
Cooking Stocks
Jeremy Touzelet
Basics of Cream
Jeremy Touzelet
Basics of Dough
Jeremy Touzelet
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