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5. Provide 3 examples each for, thickeners based on fats, and thickeners based on starches. Explain how these are used in the preparation of soups

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5. Provide 3 examples each for, thickeners based on fats, and thickeners based on starches. Explain how these are used in the preparation of soups and sauces including points of care to ensure a quality product. Thickeners based on fats Thickeners based on starches 1. 1. 2. 2. 3. 3

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