What are the best guidelines to follow for standing at the workbench and lifting heavy items in the bakeshop?
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Q20: Matching
-_épi de blé
A) cutting a loaf before
Q21: Matching
-_bâtard
A) cutting a loaf before baking to
Q22: Matching
-_baguette
A) cutting a loaf before baking to
Q23: Matching
-_bench rest
A) cutting a loaf before baking
Q24: Matching
-_peel
A) cutting a loaf before baking to
Q25: Matching
-_seam side h. a loaf of bread
Q26: Matching
-_good side i. an oval loaf
A) cutting
Q27: Matching
-_scoring j. smooth side of the dough;
Q28: Describe the process of preshaping a loaf
Q29: Describe the sequence of scoring a baguette
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