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A conventional kitchen is one where all the food items are cooked from scratch from fresh produce, e.g. Bread is baked at the institute, the salads are freshly prepared etc. No/little convenience foods are bought for use in a conventional kitchen. A conventional kitchen is equipped with the appropriate equipment to facilitate the extensive cooking and baking processes required.
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What should you do if your trainer is really mean to you?
The conventional wisdom is: If you can't stand the heat, you get out of the kitchen.
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What kind do you utilize?
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