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Apr 18, 2024
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HSP* H101 - Principles of Food Preparation
Credits: 3
A laboratory course which teaches the theory and develops skills in basic cooking methods and culinary techniques in the production of soups, salads, vegetables, stocks, and sauces. Meats, poultry, and seafood are prepared employing standard techniques with special attention to commercial and quality production. Tool and equipment use, weights, measures, and recipe conversion are discussed and practiced.
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