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character: Auguste Escoffier
topic: Standardization of recipes and menus
grade: 12
subject: Foreign Language
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character: Culinary Arts
topic: Importance of standardized recipes in professional kitchens
grade: 12
subject: Foreign Language
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character: Gastronomy
topic: Impact of Auguste Escoffier on modern culinary practices
grade: 12
subject: Foreign Language
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character: Restaurant Management
topic: Role of standardized menus in food service efficiency
grade: 12
subject: Foreign Language
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