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Academy
Prep and Production Cook
10 chapters
01
Reading the Prep List and Reordering It
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02
Receiving
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03
Fabrication and Yield
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04
Stocks, Beans and Long-Clock Production
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05
Sauces and Held Emulsions
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06
The Cold Station
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07
Baking
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08
Masa and the Chile Program
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09
Cooling, Labeling and Putting It Away
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10
Handing Off to the Line
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