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NIOS Silver Jubilee Year
NIOS

COOKING COMMODITIES

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Tourism and Hospitality Management

Topics

Dough making
Bread Dough preparation
Cheese
Fish
Leavening Agents
Mayonnaise
Milk Cookery
Mousse
Soup
Stocks
White Sauce
Simple Salad
Leafy Vegetables
Wheat
Dairy
Fruits

Introduction

Give the introduction of this unit.

Objective

Give the objective of this unit.


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Tourism and Hospitality Management
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