Arts, 23.04.2021 01:00, 3mory2006p78jan

As part of your responsibility for training a new kitchen employee in the restaurant where you work, you have been asked to go over thickening agents with them. How would you identify and explain the principles of thickening agents used in food prep? How would you distinguish between the physical properties of various thickening agents?

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As part of your responsibility for training a new kitchen employee in the restaurant where you work,...