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THE PROFESSIONAL PASTRY CHEF by BO FRIBERG - Fundamentals of Baking And Pastry. . . . . . 32 9-3 Preparation & Cooking Equipment . . . An answer key is included in the Instructor's Manual. Basic direction formulas illustrate elementary techniques and guide chefs clearly through each step, from mise nut place to finished dishes. . Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. . Study Guide 9-1. . 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