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The working environment; nutrition and healthy eating; methods of cookery; stocks, sauces and soups; hor's-d'oeuvre and salads; eggs; pasta and rice; fish and shellfish; meat and poultry; ethi=nic dishes; vegetarian dishes; vegetables and pulses; potatoes; pastries and desserts; snacks, light meals, savouries and convenince foods; herbs and spices; culinary terms.