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The top documents tagged [sanitized equipment]
PROPER STORAGE OF CLEANED EQUIPMENT
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Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 36 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES
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Emulsified Egg (Yolk) and Oil (or Butter) Sauces Warm Hollandaise Béarnaise Cold Mayonnaise Emulsified Butter and Acid Sauces Beurre Blanc
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MODULE 3 PREVENTINGCONTAMINATION. Cross-contamination Cross-contamination is the transfer of a harmful substance to food by vehicles such as: Cross-contamination
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This training is conducted by the National Food Service Management Institute
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