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gptkbp:cooking_method
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gptkb:The_Culinary_Institute_of_America
Baking
Grilling
Braising
Curing
Food Presentation
Roasting
Searing
Smoking
Stewing
Frying
French Cuisine
Pastry Making
Clarifying
Plating
Poaching
Emulsifying
Sautéing
Steaming
Blanching
Vegetable Preparation
Pickling
Candy Making
Fermenting
Flavor Balancing
Garnishing
Knife Skills
Sauce Making
Taste Testing
Zesting
Mise en Place
Infusing
Reducing
Confit
Fish Preparation
Ingredient Pairing
Egg Cookery
Meat Fabrication
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