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SOP - Kitchen / F&B Production - Baking Food
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SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
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SOP - Kitchen / F&B Production - Food Handling and Sanitation
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SOP - Kitchen / F&B Production - Handling Rolling Stock / Trolley
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SOP - Kitchen / F&B Production - Operating Food Processor in Kitchen
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SOP - Kitchen / F&B Production - Operating Industrial Blender in Kitchen
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SOP - Kitchen / F&B Production - Operating Industrial Food Steamer
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SOP - Kitchen / F&B Production - Operating Meat Slicer / Slicing Machine
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SOP - Kitchen / F&B Production - Plate Garnishing and Presentation
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SOP - Kitchen / F&B Production - Rotating Rack Oven
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SOP - Kitchen / F&B Production - Using Cooking Equipments in Hotel Kitchen
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SOP - Kitchen Stewarding - Equipment General Control & Maintenance Knowledge
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SOP - Kitchen Stewarding - Maintaining Cooking Ranges and Stove Burners
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Standard Egg Grading and Egg Storage - Hotel Kitchen
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Stock Thickening and Binding agents used in Hotel Kitchen
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Structure and Composition of an Egg - Culinary | Hotels
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Types of Broth - How it is Made? | Broth Vs Stock
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Types of Fats and Oils used in Hotels and Restaurants
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Types of Kitchen Hand Tools & Small Equipment
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Types of Stock - White | Brown | Vegetable | Fish
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Uses Of Medium Duty Equipment In The Hotel Kitchen
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