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LO-1
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It explains what sauces are, their importance in dishes, and the basic types of sauces. |
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LO-2
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Introduces the ingredients, spices, and auxiliary products used in sauce preparation. |
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LO-3
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The preparation, cooking, and consistency adjustment of sauces, as well as hygiene rules, are explained. |
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LO-4
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The courses in which the prepared sauces are used, their compatibility with dishes, and their methods of presentation are explained. |