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    Culinary, Hospitality, Travel & Tourism
  3. Study Set
    Nutrition for Foodservice and Culinary Professionals
  4. Exam
    Exam 3: Carbohydrates
  5. Question
    Use Whole Lentils in Ragouts and Stew Dishes Because They
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Use Whole Lentils in Ragouts and Stew Dishes Because They

Question 55

Question 55

True/False

Use whole lentils in ragouts and stew dishes because they hold their shape better than split lentils.

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