[2022] JPH THEORY FOOD
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- Description:
-
Preface
Knowledge in food and cooking is crucial when one involve in
foodservice industry. Although one can search many
information in the internet however for some people need a
book as their references. Digital book is becoming the new
trend in gathering information and knowledge. As digital book
is trending today, it is convenient and easily stored in our
phone, tablet or computer as reader will always have this book
with them. This Theory of Food Book 2 consists of 1 chapters
which is ingredients that summarises the role, types,
composition, and functions of flour, starch, fats, and sugar.
This Chapter will discuss about the stated ingredients above to
give the necessary knowledge to the reader especially students
in Culinary studies and also for those who are in the hospitality
and food-related field. This process can be used as guidance
for many cooks and planning throughout their production
session. By using this book, it is hoped that readers and
hospitality students will possess the knowledge and skills, as
well as right attitude, and thus are able to understand and
performs any tasks given in their daily life. - Submitted By:
- Md Nor Sirat (webmaster)
- Submitted On:
- 19 Jan 2024
- Downloads:
- 43
- File Author:
- Muhammad Raslah Aiman Mohamad, Maisara Zainal, Abidin Abdul Razak Wari
- File HomePage:
- Click to view
- Submitted On:
- 19 Jan 2024
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