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Keep hot foods hot and cold foods cold. Cooked foods and uncooked foods that require require refrigeration should only be left at room temperature for up to 2 hours and only 1 hour if it is a hot day. Use warming trays, slow cookers and chafing dishes to keep hot foods to at least 140°. Use ice bowls (see page 35) or ice to keep foods cold.
If you have a solid block of chocolate, use a vegetable peeler to peel off curls, allowing them…
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To carve arm or blade chuck roasts, first separate the individual muscles by cutting around each…
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