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Food Production

Part A Unit 1: Communication Skills – IV

Not startedChapter 1: Employability Skills: Communication Skills – IV

Part A Unit 2: Self-Management Skills – IV

Not startedChapter 2: Employability Skills: Self-Management Skills – IV

Part A Unit 3: ICT Skills – IV

Not startedChapter 3: Employability Skills: ICT Skills – IV

Part A Unit 4: Entrepreneurial Skills – IV

Not startedChapter 4: Employability Skills: Entrepreneurial Skills – IV

Part A Unit 5: Green Skills – IV

Not startedChapter 5: Employability Skills: Green Skills – IV

Part B Unit 1: Indian Regional Cookery

Not startedChapter 6: Indian Regional Cookery

Part B Unit 2: Indian Snacks

Not startedChapter 7: Indian Snacks

Part B Unit 3: Indian Gravies

Not startedChapter 8: Indian Gravies

Part B Unit 4: Indian Sweets

Not startedChapter 9: Indian Sweets

Part B Unit 5: Presentation of Indian Meals

Not startedChapter 10: Presentation of Indian Meals

Part B Unit 6: Fast Food

Not startedChapter 11: Fast Food

Part B Unit 7: Introduction to Baking

Not startedChapter 12: Introduction to Baking

Part B Unit 8: Menu Planning

Not startedChapter 13: Menu Planning

Part B Unit 9: Food Costing

Not startedChapter 14: Food Costing

Part B Unit 10: Food Safety

Not startedChapter 15: Food Safety

Indian Gravies

Food Production · Chapter 8 · Part B Unit 3: Indian Gravies

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Topics 3

Classification of Indian gravies
Ingredients and pastes for gravies
Preparation precautions