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Science 24
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Unit A - Chemical Change
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Biology 20
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Unit A - Energy and Matter Exchange in the Biosphere
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The Digestive System
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Biology 30
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Unit A - Nervous & Endocrine Systems
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Professional Cooking
0_-_intro__contents
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1822 kb
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3_-_tools & equipment
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4169 kb
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6_-_nutrition
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916 kb
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9_-_soups.pdf
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2154 kb
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14&15_-_fish__shellfish
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5391 kb
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20&21_-_vegetarian_diets__salads
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4110 kb
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24_-_breakfast_preparation
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1264 kb
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27_-_pts_terrines__coldies
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1398 kb
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30__31_-_breads
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2166 kb
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1_-_food_service_industry
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702 kb
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4_-_basic cooking & foodscience
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1320 kb
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7_-_mise_en_place
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1699 kb
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10&11_-_meats_and_game
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5149 kb
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16&17_-_vegetables
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4982 kb
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22_-_sandwiches
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1595 kb
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25_-_dairy_and_beverages
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1202 kb
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28_-_food_presentation__garnish
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943 kb
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32_to_35_-_desserts
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4229 kb
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2_-_sanitation & safety
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930 kb
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5_-_menus, recipes & cost
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871 kb
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8_-_stocks_and_sauces
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2668 kb
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12&13_-_poultry__game_birds
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4530 kb
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18&19_-_potatoes__starches
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4561 kb
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23_-_hors_doeuvres
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1443 kb
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26_-_sausages__cured_foods
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912 kb
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29_-_bakeshop_production
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582 kb
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36_-_appendicies_glossary&index
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522 kb
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Professional Baking
0_-_intro__contents
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1822 kb
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5&6_-_basic_principles&yeast_doughs
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1180 kb
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12_-_syrups_creams&sauces
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913 kb
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16_to_18_-_cakes
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6549 kb
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25_-_marzipan_pastillage__nougatine.pdf
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1211 kb
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28-appendix,glossary,index&methods
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2008 kb
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1&2_-_baking_profession&basic_skills
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1232 kb
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7_to_10_-_breads
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7013 kb
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13_-_pies
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962 kb
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19_to_23_-_desserts
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6879 kb
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26_-_sugar_techniques
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1626 kb
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3&4_-_equipment&ingredients
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4067 kb
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11-doh-nuts,fritters,pancakes&waffles
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1120 kb
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14&15_-_pastries
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3649 kb
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24_-_chocolate
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1930 kb
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27_-_special_diets
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926 kb
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