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BLOG REEZLIN KKSP

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Isnin, 3 Mei 2010. The other hand works as a guide to. Get the same thickness of cutting and for safety purposes. Lets try and practice. You can find it easier in your cooking class and training. THE RIGHT TECHNIQUE OF HANDLING KNIFE. Khamis, 27 Ogos 2009.

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BLOG REEZLIN KKSP | reezlinkksp.blogspot.com Reviews

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TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Isnin, 3 Mei 2010. The other hand works as a guide to. Get the same thickness of cutting and for safety purposes. Lets try and practice. You can find it easier in your cooking class and training. THE RIGHT TECHNIQUE OF HANDLING KNIFE. Khamis, 27 Ogos 2009.

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6 reezlin rahman

7 tiada ulasan

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10 b piramid makanan

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BLOG REEZLIN KKSP | reezlinkksp.blogspot.com Reviews

https://reezlinkksp.blogspot.com

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Isnin, 3 Mei 2010. The other hand works as a guide to. Get the same thickness of cutting and for safety purposes. Lets try and practice. You can find it easier in your cooking class and training. THE RIGHT TECHNIQUE OF HANDLING KNIFE. Khamis, 27 Ogos 2009.

INTERNAL PAGES

reezlinkksp.blogspot.com

1

BLOG REEZLIN KKSP: THE RIGHT TECHNIQUE OF HANDLING KNIFE

http://reezlinkksp.blogspot.com/2010/05/blog-post.html

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Isnin, 3 Mei 2010. THE RIGHT TECHNIQUE OF HANDLING KNIFE. These picture shows on how to handle a knife for cutting the ingredients. All these techniques can be choosed based on student's comfortable style. So, work fast but practice safety.

2

BLOG REEZLIN KKSP: TEKNIK MEMEGANG PISAU

http://reezlinkksp.blogspot.com/2010/05/teknik-memegang-pisau.html

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Isnin, 3 Mei 2010. Langgan: Catat Ulasan (Atom). Link to Kamala Blog. Http:/ poliganum.blogspot.com. Terdapat ralat dalam alat ini. Terdapat ralat dalam alat ini. Lecturer Kolej Komuniti Sungai Petani Kursus DHK 310 Penyediaan Masakan Komersil.

3

BLOG REEZLIN KKSP: NOTA PENGURUSAN DAPUR

http://reezlinkksp.blogspot.com/2009/08/nota-pengurusan-dapur.html

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Khamis, 27 Ogos 2009. PENGETAHUAN ASAS PENGURUS DAPUR. 8226; PENGURUS DAPUR PERLU TAHU BEBERAPA PERKARA ASAS DALAM PENYAJIAN MAKANAN :. A) Akta Makanan 1983. Part III Offences And Evidence. Kesan Jangka panjang membawa kepada penyakit}. 8226;Pendekatan pen...

4

BLOG REEZLIN KKSP: NOTA PERANCANGAN MENU

http://reezlinkksp.blogspot.com/2009/08/perancangan-menu-menu-adalah-satu.html

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Khamis, 27 Ogos 2009. 8226;Menu adalah satu himpunan nama makanan yang disediakan dalam sesuatu acara makan. 8226;Perancangan Menu yang baik haruslah berdasarkan kepada kriteria berikut :. A) Kehendak Pelanggan dan demografik pelanggan. F) Kos bahan mentah.

5

BLOG REEZLIN KKSP: NOTA SUPERVISORY IN COMMERCIAL KITCHEN 2

http://reezlinkksp.blogspot.com/2009/08/nota-supervisory-in-commercial-kitchen_11.html

TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Selasa, 11 Ogos 2009. NOTA SUPERVISORY IN COMMERCIAL KITCHEN 2. HURAIAN : KEMAHIRAN YANG PERLU DIKUASAI DI DALAM PENYELIAAN:. Staffing (Kemahiran Pengurusan Pekerja). Pengurusan staf adalah satu bentuk kemahiran yang perlu ada pada seseorang penyelia. ...

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poliganum.blogspot.com

dicucur dienak: HISTORY OF PASTRY

http://poliganum.blogspot.com/2009/09/history-of-pastry.html

Friday, September 11, 2009. In 400 BC, the ancient craftsmen of Rome had established The Pastillarium corporation. Factors that contributed to the widespread and evolution of pastry included:. C marriages between members of the royal households. Chronology of patisserie :. 400 BC. – Pastillarium corporation funded in Rome. 8th C - Moors invaded Spain. This left eastern influence. It brought. New and exotic commodities which transformed western. Permeated English Language , cuisine , culinary terminology,.

poliganum.blogspot.com

dicucur dienak

http://poliganum.blogspot.com/2009/09/nota-cakes-cakes-are-major-part-of.html

Wednesday, September 9, 2009. Cakes are major part of almost every celebration there is. Cake varieties are endless and run the range from light and airy to the very heavy and rich. Cake are defined as a sweet, tender, moist baked pastry that is sometimes filled and frosted. Cake batters can be baked in an endless array of cake pans of various shaped and sizes. Using just a few basic cake recipes, bakers can create a wide range of cakes. There are really only two categories of cakes:. CAKES HIGH IN FATS.

poliganum.blogspot.com

dicucur dienak: burger presentation

http://poliganum.blogspot.com/2009/08/burger-presentation.html

Thursday, August 20, 2009. Labels: culinaire malaysia 2009. Note: Only a member of this blog may post a comment. Subscribe to: Post Comments (Atom). View my complete profile. Http:/ www.yahoo.com. Http:/ www.idbms.net. Http:/ reezlinkksp.blogspot.com.

poliganum.blogspot.com

dicucur dienak: geng mahaguru ni

http://poliganum.blogspot.com/2009/08/geng-mahaguru-ni.html

Thursday, August 20, 2009. Geng ni x ble lawan puya. tony fernandez pun ade. Note: Only a member of this blog may post a comment. Subscribe to: Post Comments (Atom). View my complete profile. Http:/ www.yahoo.com. Http:/ www.idbms.net. Http:/ reezlinkksp.blogspot.com.

poliganum.blogspot.com

dicucur dienak: August 2009

http://poliganum.blogspot.com/2009_08_01_archive.html

Thursday, August 20, 2009. Geng ni x ble lawan puya. tony fernandez pun ade. Labels: culinaire malaysia 2009. Yang ni lahir dari hasil Inspirasi aku yang hadir pada malam sebelum tu. Labels: battle of chef 2009. Subscribe to: Posts (Atom). View my complete profile. Http:/ www.yahoo.com. Http:/ www.idbms.net. Http:/ reezlinkksp.blogspot.com.

poliganum.blogspot.com

dicucur dienak: NOTA PATISSERIE DHK 602

http://poliganum.blogspot.com/2009/09/nota-patisserie-dhk-602.html

Wednesday, September 9, 2009. NOTA PATISSERIE DHK 602. Cookies are defined as a diverse group of small. Sweet cakes or pastries that are described and categories by how the dough is prepared and shaped for baking. Cookies are similar to cakes in several respects. Just as with cakes, some categories of cookies rely on chemical leaveners to help them rise and some cookies recipes share certain of same cake mixing method, such as creaming, one bowl and egg- foam method. Example : sour cream fudge cookies.

poliganum.blogspot.com

dicucur dienak: September 2009

http://poliganum.blogspot.com/2009_09_01_archive.html

Friday, September 11, 2009. In 400 BC, the ancient craftsmen of Rome had established The Pastillarium corporation. Factors that contributed to the widespread and evolution of pastry included:. C marriages between members of the royal households. Chronology of patisserie :. 400 BC. – Pastillarium corporation funded in Rome. 8th C - Moors invaded Spain. This left eastern influence. It brought. New and exotic commodities which transformed western. Permeated English Language , cuisine , culinary terminology,.

poliganum.blogspot.com

dicucur dienak: NOTA PATISSERIE DHK 602

http://poliganum.blogspot.com/2009/09/ingredients.html

Wednesday, September 9, 2009. NOTA PATISSERIE DHK 602. Recipe are made up of individual ingredients that are put together in a specific way to create a final product. It goes without saying that each ingredient should be of the highest quality, but ingredients also carry out specific functions. Of all ingredients used by a baker, flour especially wheat flour one of the most important. Basically, two kinds of wheat: hard and soft. Plays many roles in baking besides acting as a sweetener. Perform a number ...

poliganum.blogspot.com

dicucur dienak: food styling

http://poliganum.blogspot.com/2009/09/food-styling.html

Tuesday, September 8, 2009. Labels: culinaire malaysia 2009. Note: Only a member of this blog may post a comment. Subscribe to: Post Comments (Atom). View my complete profile. NOTA PATISSERIE DHK 602. NOTA CAKES Cakes are major part of almost every c. NOTA PATISSERIE DHK 602. Http:/ www.yahoo.com. Http:/ www.idbms.net. Http:/ reezlinkksp.blogspot.com.

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TUJUAN BLOG INI DIADAKAN ADALAH UNTUK MEMBANTU PELAJAR-PELAJAR KOLEJ KOMUNITI DI DALAM PEMBELAJARAN KURSUS MASAKAN KOMERSIL UNTUK PELAJAR SEMESTER 4. SEMOGA BLOG INI DAPAT MEMBANTU PELAJAR DI DALAM PENGUMPULAN NOTA DAN MAKLUMAT ANDA. SELAMAT MAJU JAYA. Isnin, 3 Mei 2010. The other hand works as a guide to. Get the same thickness of cutting and for safety purposes. Lets try and practice. You can find it easier in your cooking class and training. THE RIGHT TECHNIQUE OF HANDLING KNIFE. Khamis, 27 Ogos 2009.

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