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amaranthhornet324
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Boston University
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SHA HF 120 Lecture Notes - Lecture 3: Cayenne Pepper, Bain-Marie, Yolk
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BU
SHA HF 120 Chapter Notes - Chapter 7: Croissant, Irradiation, Al Dente
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SHA HF 120 Chapter Notes - Chapter 5: Starch, Centrifugal Force, Colander
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SHA HF 120 Chapter Notes - Chapter 4: Peanut Oil, Coulis, Spatula
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SHA HF 120 Chapter Notes - Chapter 3: Crustacean, Smoke Point, Parchment Paper
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SHA HF 120 Chapter Notes - Chapter 2: Magnetic Stripe Card, Brunoise, Hazard Analysis And Critical Control Points
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SHA HF 120 Chapter Notes - Chapter 1: Nsf International, Stainless Steel, New American Cuisine
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