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The practical assessment requires you to prepare at least five stocks, 13 sauces, and six soups. To complete this assessment, you must: Follow standard recipes

The practical assessment requires you to prepare at least five stocks, 13 sauces, and six soups. To complete this assessment, you must: Follow standard recipes to prepare each of the following stocks at least once: o Brown beef stock o Brown chicken stock o White chicken stock o Fish stock o Vegetable stock Follow standard recipes to prepare each of the following sauces at least once: o Bchamel sauce (mornay sauce)

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