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Exam 1: Professionalism

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Exam 1: Professionalism21 Questionsadd course
Exam 2: Tools and Equipment for the Bakeshop18 Questionsadd course
Exam 3: Principles of Baking18 Questionsadd course
Exam 4: Bakeshop Ingredients41 Questionsadd course
Exam 5: Mise En Place21 Questionsadd course
Exam 6: Quick Breads15 Questionsadd course
Exam 7: Yeast Breads25 Questionsadd course
Exam 8: Enriched Yeast Breads21 Questionsadd course
Exam 9: Laminated Doughs26 Questionsadd course
Exam 10: Cookies and Brownies18 Questionsadd course
Exam 11: Pies and Tarts25 Questionsadd course
Exam 12: Pastry and Dessert Components24 Questionsadd course
Exam 13: Cakes and Icings42 Questionsadd course
Exam 14: Custards, Creams and Sauces29 Questionsadd course
Exam 15: Ice Cream and Frozen Desserts27 Questionsadd course
Exam 16: Healthful and Special-Needs Baking24 Questionsadd course
Exam 17: Tortes and Specialty Cakes12 Questionsadd course
Exam 18: Petits Fours and Confections14 Questionsadd course
Exam 19: Restaurant and Plated Desserts14 Questionsadd course
Exam 20: Chocolate and Sugar Work 130 Questionsadd course
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Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:

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