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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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CH38 Basic Preparations
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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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Fish Introduction
The Art of CHEESE
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