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CHAPTER 6: THE ENVIRONMENT
The 3Rs: Reduce Reuse Recycle Energy efficiency
Impact of farming and over fishing
pg 92
CHAPTER 7: MEETING CUSTOMER NEEDS
pg 102
Nutritional Organoleptic: the senses Writing a a dish proposal
CHAPTER 8: PRODUCTION PLAN
Time scales and dovetailing Health safety and hygiene Contingencies
CHAPTER 9: HIGH SKILL DISHES
Pastry dishes
Pasta dishes
Meat fish and alternatives Desserts
Presentation techniques
pg 114
pg 126
CHAPTER 10: FOOD PREPARATION TECHNIQUES
Preparation Techniques Commodities
pg 138
