Search Results for: Vegetables preserved not frozen
culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product. meat, poultry and game, including associated products such as terrines, pates and sausages fish and shellfish dishes and products such as quenelles, mousselines and panadas vegetables
and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs dough and batter products, including fermented dough and batter products paste and patisserie products hot, cold and frozen desserts biscuits, cakes and sponges demonstrate advanced skills and techniques...
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