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3.1 Knife Skills and Safety
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3.2 Recipe Reading and Ingredient Conversions
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3.3 Mise en Place: The Key to Organization
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3.4 Plant-Based Cooking Techniques
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3.5 Handling Plant-Based Proteins (Tofu, Tempeh, Legumes, etc.)
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3.6 Proper Equipment Use and Maintenance
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KHB 3 - QUIZ
10 xp
