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Cards In This Set
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Mixing Methods
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Blending, Creaming, Folding, Kneading, Rubbing, Sifting, Stirring, Whipping,
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Essential Ingredients in a Bake Shop
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Flours, Fats, Sweeteners, Leaveners, Thickeners, a liquid, and Various.
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HACCP
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Hazard Analysis Critical Control Point - system used to monitor the flow of food through a food service operation.
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Knife Cuts
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Chiffonade, Julienne, Batonnet, Dicing- paysanne, brunnoise, macedoine.
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Knife Sharpening
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Tristone, Trueing
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