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CH1 Stock & Glazes Recipes
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CH 22 Savouries and Cocktail Pieces
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PART 3 - PASTRY CH26 Bases and Preparations
CH27 Sweet Sauces/Butters
CH28 Biscuits
CH29 Fancy Pastries
CH30 Gateau/Torte
CH31 Large Cakes
CH32 Yeast Products
CH33 Bread Rolls
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CH37 Petit Fours
CH38 Basic Preparations
CH39 Rice Dishes
CH40 Dal Dishes
CH41 Meat
CH42 POULTRY DISHES
CH43 Fish Dishes
CH44 Egg Dishes
CH45 Potato and Vegetable Dishes
CH46 Chutneys
CH47 Bread Dishes
CH48 Snack Dishes
CH49 Sweet Dishes
Introduction Starter & Soup
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Meats Introduction
Fish Introduction
The Art of CHEESE
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