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4. Why might you choose to blanch onions or cabbages? 5. What is the concept of mise en place and how may it be applied

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4. Why might you choose to blanch onions or cabbages? 5. What is the concept of mise en place and how may it be applied when preparing and cooking dishes? 6. Which procedure should be followed when braising ingredients? 7. Which procedure should be followed when blanching ingredients

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