PRINCIPLES OF FOOD PREPARATION | NUTD233

Course+Outline

NUTD233 forms

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Report 1- Measuring and Weighing

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Report 2- Pancakes

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Report 3- Spicy Muffins

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Report 4- PIZZA

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Report 5- Chocolate Cake

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Report 6- Caramel Pudding

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Report 7- Apple Pie

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Report 8- Mijaddara, Lebanese Style

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Report 9- Fruit Salad

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Report 10- Chinse Food

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3-+Chapter+15+-+Batters+and+Dough

4-+Chapter+10+-+Fats+-+Frying++and+Emulsions

5-+Chapter+11+-+Sugars

6-+Chapter+13+-+Starch

7-+Chapter+14+-+Cereal+Grains+and+their+Products

1-+Chapter+5

2-+ch 6 Heat+Transfer+Transfer+in+Cooking

Ch.1 measuring tools

Ch.16 Quick breads

Ch.17 Yeast breads

Ch.18 Cakes & Cookies

Ch.19 Pastry

Fats summary