Culinary Arts
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| show | closed sandwiches, opened-faced snadwiches, triple-decker sandwiches, finger sandwiches, and wraps
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| What provides a base for sandwiches? | show 🗑
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| show | Pullman loafs, crossiants, and focaccia
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| show | rolls and other speciality breads
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| show | kaiser rolls and torpedo rolls
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| What are some examples of speciality breads? | show 🗑
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| show | butter, mayonnaise, and vegetable purees
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| show | smooth and rich flavor
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| show | butter
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| show | mayonnaise
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| What is mayonnaise made of? | show 🗑
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| show | a sauce made by combining olive oil, pine nuts or walnuts, a hard cheese, and fresh basil, garlic, salt, and pepper
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| show | chopped olives, avacados, or eggplant
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| Do vegetable purees always provide moisture barriers? | show 🗑
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| show | hot or cold meats, poultry, fish, cheese, and vegetables
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| show | your imagination
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| show | a finely sliced cabbage that has been fermented in brine
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| What, besides meat, is often use as a main source of protein in sandwiches? | show 🗑
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Created by:
kmharnage
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