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1Prelims
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21. Introduction to Kitchen
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32. Introduction to Equipment
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43. Safe Practices in Lifting And Storing Goods
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54. Commodities - Dry
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65. Commodities - Vegetable And Fruit
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76. Cuts of Vegetables
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87. Stocks (Fond de Cuisine)
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98. Sauces - Stock Based
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109. Soup Preparation - Thin Soups
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1110. Soup Preparation - Thick Soups
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1211. Egg Products Preparation
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1312. Menus
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CBSE Class 11th Food Production - I Textbooks PDF Download - Access free study material for effective learning and exam preparation and improve problem-solving skills.