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Lecture Notes
UNIT 1:
Culinary History
UNIT 2:
Actionof heat on carbohydrates, fats, proteins.
UNIT 3:
Basic Food commodities
UNIT 4:
METHODS OF COOKING FOOD
UNIT 5:
Basic Principles of Food Production
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Recent Files
25
Mar
Culinary History
25
Mar
Actionof heat on carbohydrates, fats, proteins.
25
Mar
Basic Food commodities
25
Mar
METHODS OF COOKING FOOD
25
Mar
Basic Principles of Food Production
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