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HCM153
Food Preparation II Lab
2
An intermediate study of the principles and procedures of food production as they apply to vegetables, stocks, sauces, starch products, eggs, meats, poultry, and fish cookery. Emphasis on organization and recipe conversions and standardization. Involves preparation procedures and techniques to be used with vegetables, stocks, sauces, starch products, eggs, meats, poultry and fish. Establishes criteria needed to produce a standard product. Prerequisite: HCM 143, HCM 144 Prerequisite or Corequisite: HCM 152
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