| http://www.w3.org/ns/prov#value | - For the cook-chill, liquid-cooking pumpable production, staff walk onto grates that connect to the kettles and insert into one 100-gallon and two 150-gallon tilting kettles ingredients taken from the cold prep room for soups and marinara, barbecue, enchilada and other sauces as well as gravies, cooked cereals, salad dressings, chili, gumbo, jambalaya, American goulash, taco meat, beef stew, Cuban
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