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List seven examples of mise en place tasks that relate to soups, stocks and sauces. ? List one reason why it is important to have

  1. List seven examples of mise en place tasks that relate to soups, stocks and sauces. ?
  2. List one reason why it is important to have all ingredients prepared and ready prior to

cooking a soup or sauce. ?

3.Briefly describe the production method for making hollandaise sauce and describe

how you can fix a hollandaise sauce that has split. ? ( all answers short plz)

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