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Unit 11: Fish and Shellfish Identification and Fabrication

Unit 11: Fish and Shellfish Identification and Fabrication. A chef must be able to purchase, store, prepare, and serve this very expensive and highly perishable commodity that guests will pay a premium for. Market Forms How Fish is Purchased. Fresh, salted, smoked, pickled, dried

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Darker flesh - PowerPoint PPT Presentation

Unit 11: Fish and Shellfish Identification and Fabrication