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Food Production
Hospitality Management · Chapter 5 · 5. Departments in a Hotel
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Topics 5
- Basic commodities: salt and sugar - types and uses in cooking
- Basic commodities: fats, oils and raising agents
- Meaning of cuisine; two Indian regional cuisines (own state and one other) and their popular dishes
- International cuisines: French and Italian and their popular dishes
- Basic knife skills and cuts of vegetables