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What are two common classical soups

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Reference no: EM133035559

Question 1: What two things to check for presentation before serving soups and sauces?

Question 2: What are two common classical soups?

Question 3: How do you keep the nutritional value of a vegetable soup?

Question 4: Where can you find the details of production and cooking durations?

Question 5: What are two things to be checked before serving a dish to a customer other than the visual checks?

Question 6: There are carrot and onion off-cuts. How can they be used to minimise waste and increase profitability?

Reference no: EM133035559

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