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When Preparing Most Soups and Stews for Consumers Following a Low-Fat

Question 24

Multiple Choice

When preparing most soups and stews for consumers following a low-fat diet, by what percentage can the fat in the recipe be reduced?

A) 20 - 30%
B) 40 - 50%
C) 50 - 60%
D) 30 - 40%

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