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Lecture Notes
UNIT 1:
Introduction to Larder Department
kitchen stewarding
UNIT 2:
cuisine:
UNIT 3:
charcuterie
sausage - casing & filling
Truffles
forcemeats
UNIT 4:
garnishes
gallontoin, ballontoin and others
UNIT 5:
kitchen management- storage
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Introduction to Larder Department
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kitchen management- storage
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garnishes
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Mar
cuisine:
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Mar
kitchen stewarding
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Mar
charcuterie
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