1. How would a chef describe mise en place and batch cooking, and why would they use...
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1. How would a chef describe mise en place and batch cooking, and why would they use these techniques?
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Related Book For 
Foodservice Operations And Management Concepts And Applications
ISBN: 978-1284164879
1st Edition
Authors: Karen Eich Drummond ,Mary Cooley ,Thomas J. Cooley
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