Food pro theory test o2
wud b on friday 19.03.10 . D chapters includin r- 1. Cuts of beef,mutton,veal,pork.(beef,pork). 2. Fish- types of fish, cuts of fish, purchasing points. 3. Milk- define methods of pasturization, define cream ,butter,cheese. 4.define soup,types of soup,international soups example, garnishes..... Note-(questions guessed by me.)
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