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FOOD PREPARATION
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LESSON 1
LESSON 2
Lesson 2.1:HACCP Highlights
Lesson 2.2: Benefits of HACCP -Based Food Safety Management
LESSON 3
Lesson 3.1:Methods of Cooking
Moist Heat Methods of Cooking
Dry Heat Methods of Cooking
Lesson 3.2:Use of Heat in Cooking
Lesson 3.3:Purpose of Cooking
Lesson 3.4:Cooking Mediums
Lesson 3.5:Standardized Recipe
LESSON 4
Lesson 4.1:The Kitchen Equipment
The Range
The Oven
The Broiler
The Refrigerator
The Sink
Lesson 4.2:Suggested Basic Kitchen Utensils and Tools
Lesson 4.3:Small Equipment for Food Preparation
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