Browsing FOOD PRODUCTION MANAGEMENT (BSCH3001) by Title
Now showing items 1-20 of 22
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Appetizers, Garnishes and Sandwiches Topic 1: Hot Appetizers
(GALGOTIAS UNIVERSITY, 2019) -
Cakes and Pastries
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Dessert Presenatation
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International Cuisine & Bakery-Confectionery Topic-3: French Cuisine
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LARDER OR COLD KITCHEN Objective Topic 7: Common terms used in Larder
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Larder Or Cold Kitchen Topic 2: Larder Equipment’s
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Preservation Techniques
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Sauces and Coulis
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Topic 4 : Larder Control
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Topic 6: Yield Testing
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Topic 7: Common terms used in Larder
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Types of Hot Desserts
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UNIT - 1 Appetizers, Garnishes and Sandwiches Topic 4: Sandwiches
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UNIT - 4 International Cuisine & Bakery-Confectionery Topic 1: Chinese Cuisine
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UNIT - 4 International Cuisine & Bakery-Confectionery Topic 1: Thai Cuisine
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UNIT - 4 International Cuisine & Bakery-Confectionery Topic3: French Cuisine
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UNIT - 5 Production Management, Wines and Herbs Topic 2: Wines and Herbs used in cooking
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UNIT -1 LARDER OR COLD KITCHEN Objective Topic: Kitchen Organization
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UNIT -1 LARDER OR COLD KITCHEN Objective Topic: Kitchen Organization
(GALGOTIAS UNIVERSITY, 2019)