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April 16, 2014

April 16, 2014. Be seated and begin the bell work What cooking method(s) would you use to prepare a Fillet Mignon?. Culinary II. Chicken Parmesan and Chicken cordon bleu cost outs Due at the end of class ( 50 points). Culinary I. Be seated and begin the bell work

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April 16, 2014

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  1. April 16, 2014 Be seated and begin the bell work What cooking method(s) would you use to prepare a Fillet Mignon?

  2. Culinary II • Chicken Parmesan and Chicken cordon bleu cost outs Due at the end of class (50 points)

  3. Culinary I Be seated and begin the bell work Name a restaurant that has recently opened or shut down

  4. Culinary I • Floorplanner. Com- Create your floor plan • Restaurant project due and presented next Thursday

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