Food And Nutrition · Year 2 · Week 24
EVALUATION OF FLOUR PRODUCTS QUALITY
- Strand
- Food Production
- Sub-strand
- Food Processing Techniques
- Content standard
- Demonstrate knowledge, understanding and skills in the application of scientific principles in flour cookery and enrichment
- Learning outcome
- Apply scientific knowledge, principles and skills to produce natural food additives and condiments for exhibition
- Learning indicator
- Apply appropriate techniques to improve the texture and nutritional value of flour- based products
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