Course Description
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What You’ll Learn?
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Course Content
Recipes
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4 Topics
Introduction to Butchering, How to Part a Chicken
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Making Stocks at Home
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Sauces, and Why We Use Them
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The Basics to Meat, Types and Temps
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Starting The Culinary Course
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4 Topics
Introduction to The Basics of Cooking
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The Food Safety Zone, Temps, and Practices
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Making Stocks at Home
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Cooking
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Lessons:
