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1. Explain the general key steps for preparing ingredients for mise-en-place and the production of meat dishes. In your answer include information about the provisions
1. Explain the general key steps for preparing ingredients for mise-en-place and the production of meat dishes. In your answer include information about the provisions for correct storage of trimmings and offcuts which can be used at a late date in recipes
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No Nonsense Management A General Managers Primer
Authors: Richard S. Sloma
1st Edition
1893122603, 978-1893122604
