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Lecture Notes
UNIT 1:
Fundamentals of Indian sweet cookery
UNIT 2:
• Major Ingredients used and their quality for manufacturing Indian sweets
UNIT 3:
• Preparation methods of 10 Indian hot Sweets
UNIT 4:
Cooking vessels and equipments
UNIT 5:
Preparation in Bulk quantities
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Recent Files
01
Feb
Fundamentals of Indian sweet cookery
01
Feb
• Major Ingredients used and their quality for manufacturing Indian sweets
01
Feb
• Preparation methods of 10 Indian hot Sweets
01
Feb
Cooking vessels and equipments
01
Feb
Preparation in Bulk quantities
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