Chapter 28 bakery terms

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Chapter 27 cookies and biscuits

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Chapter 26 pastry

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Chapter 25 cake mixing and baking

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Chapter 24 frozen desserts

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Chapter 23 bread improevrs

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Chapter 22 bread faults

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Chapter 21 bread

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Chapter 20 history of bread

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Chapter 19 marinades, cures and brines

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Chapter 18 chaud froid

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Chapter 17 aspic and gelee

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Chapter 16 mousse and mousseline

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Chapter 14 sausages

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Chapter 13 foie gras and truffle

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Chapter 12 pate and terrine

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Chapter 11 forcemeat

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Chapter 10 an introduction to charcuterie

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Chapter 9 non edible displays

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