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325_PRODUCTION_CONTROL

272_Food_Cost_Control

300_Receiving_control

262_2._Dispense_Bar

Lecture 4

Foundation Course in Food & Beverage Service - I - 03.12.2013

RAISING AGENTS OR PROCESS-converted

SHORTENING-converted

Lesson on sauce-converted

Lesson 17 on soup-converted

SUGAR COOKING-converted

Lesson 16 on methods of cooking-converted

Lesson 14 stock-converted

Lesson 10 on various texture-converted

Lesson 12 b on parts of knife a-converted

Lesson 11 on techniques of preparations-converted

Lesson 4 on uniform & protective clothing-converted

Lesson 5 on safety procedure of handling equipment-converted

lesson 1on level of skill-converted

eggs new-converted

kitchen organisation new-converted

Lesson 3 on personal Hygiene-converted

Lesson 2 on attitude and behaviour in the kitchen-converted

ishani

College

PythonProjectwith_output (Autosaved).docx