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Basic Theory Of Cookery

This blog is all about Basic Theory Knowledge of Cookery, In this blog I'm sharing my own notes ( some hand written) which I refer when I was learning my Culinary Education. This will help you to learn all Theory part from Base to Advance level. This will help to them who wants to study from Internet OR Blogs.

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CHEESE - MANUFACTURING PROCESS OF CHEESE

on May 12, 2021

Cheese cheese charcuterie cheese curdling cheese making steps cheese types cooking of cheese hard and soft cheese manufacturing process of cheese types of cheese

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Raising agents

on November 15, 2020

baking powder basic cookery dry yeast Hotel managment Hotel managment notes how Raising agents works leavening agent Raising agents rising ingredients type of yeast yeast

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Kitchen Organisation.

on October 30, 2020

basic cookery department in kitchen Hotel managment Hotel managment notes kitchen management kitchen organisation roles in kitchen

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KITCHEN EQUIPMENTS - I

on August 21, 2020

Appetizers Bakery Canning commercial kitchen equipment Grilling Hotel managment kitchen equipment Kitchen equipments Method of cooking restaurant equipment Theory cooking

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Psychochef: THIS BLOG IS ALL ABOUT COOKING, SHARING RECIPE & COOKING THEORY BY PSYCHOCHEF. I AM POSTING RECIPES WHICH IVE TRIED IN MY KITCHEN & BASIC KNOWLEDGE OF COOKING or COOKERY. THIS IS A PLATFORM WHERE I CAN SHARE MY RECIPES & KNOWLEDGE OF COOKING BECAUSE COOKING IS ALL ABOUT SHARING !!!

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