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Main content start

HEc / TL – Learning and Teaching Resources – Food Science and Technology – Food Preparation and Processing – Principles of Food Processing/Technology

 

Description
View or download
  • Heat Transference and Cooking Method
ppt
  • Effects of Heat on Food Commodities
ppt
  • Flour Mixtures
ppt
  • Activity 1 – Caramelisation of Sucrose and Fructose
doc
  • Activity 2 – Deep Frying of French Fries with Different Fats
doc
  • Activity 3 – Heating of Green Vegetables
doc
  • Activity 4 – Effects of Heat Transfer on the Texture of Potato
doc
  • Activity 5 – Effects of Amount of Sugar on the Quality of Sponge Cake
doc
  • Activity 6 – Effects of Temperature on Sugar Solubility
ppt
  • Assessment 1 – Cooking Sirloin Steak
ppt
  • Assessment 2 – Plant Pigment in Vegetables
Worksheet
doc
Answer
pdf
  • Assessment 3 – Baked Products
Worksheet
excel
Answer
pdf