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NOTE TOPIC 1 (PART 2) : INTRODUCTION TO BAKING
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TOPIC 1 : INTRODUCTION TO BAKING
NOTE TOPIC 1 (PART 1) : INTRODUCTION TO BAKING
NOTE TOPIC 1 (PART 2) : INTRODUCTION TO BAKING
ACTIVITY : 1
ASSESSMENT : 1
REFERENCE 1A : CHOOSING FLOUR
REFERENCE 1B : HOW TO CONVERT RECIPE?
TOPIC 2 : BASIC BAKING PRINCIPLES
NOTE TOPIC 2 : BASIC BAKING PRINCIPLES
ACTIVITY : 2
ASSESSMENT : 2
REFERENCE 2 : FASCINATING PROCESS OF BREAD MAKING AT THE HOVIS FACTORY
TOPIC 3 : BREAD
NOTE TOPIC 3 : BREAD
ACTIVITY : 3
ASSESSMENT : 3A
ASSESSMENT : 3B
REFERENCE 3A : WHAT IS GLUTEN?
REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE?
ACTIVITY 3.11
TOPIC 4 : CAKE
NOTE TOPIC 4 : CAKE
ACTIVITY : 4A
ACTIVITY : 4B
ASSESSMENT : 4A
ASSESSMENT : 4B
REFERENCE 4 : HOW TO BAKE A CAKE, WITH SCIENCE?
TOPIC 5 : PIE CRUST & FAULTS IN PASTRIES
NOTE TOPIC 5 : PIE CRUST & FAULTS IN PASTRIES
ACTIVITY : 5A
ACTIVITY : 5B
ASSESSMENT : 5A
ASSESSMENT : 5B
REFERENCE 5 : HOW TO MAKE PIE DOUGH?
TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE
NOTE TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE
ACTIVITY : 6
ASSESSMENT : 6A
ASSESSMENT : 6B
REFERENCE 6 : PUFF PASTRY DOUGH
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Rekreasi Luar
Fundamentals of Physical Fitness
Marine Fluid Power
Basic First Aid
Swimming and Water Safety
Philosophy of Management
Fiqh Ibadat
Chemical Safety and Management
Marine Engineering System
Ship Power Plant
PROFESIONAL PENGURUSAN PELANCONGAN
Staff Training
UMTMOOC
LATIHAN LENTERA@UMT
Asasi STEM (ISF)
Semester 1
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UMTMOOC2018/16
TOPIC 1 : INTRODUCTION TO BAKING
NOTE TOPIC 1 (PART 2) : INTRODUCTION TO BAKING
NOTE TOPIC 1 (PART 2) : INTRODUCTION TO BAKING
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Topic 1 (Part 2) - En Rahijan.pdf
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NOTE TOPIC 1 (PART 1) : INTRODUCTION TO BAKING
ACTIVITY : 1
ASSESSMENT : 1
REFERENCE 1A : CHOOSING FLOUR
REFERENCE 1B : HOW TO CONVERT RECIPE?
NOTE TOPIC 2 : BASIC BAKING PRINCIPLES
ACTIVITY : 2
ASSESSMENT : 2
REFERENCE 2 : FASCINATING PROCESS OF BREAD MAKING AT THE HOVIS FACTORY
NOTE TOPIC 3 : BREAD
ACTIVITY : 3
ASSESSMENT : 3A
ASSESSMENT : 3B
REFERENCE 3A : WHAT IS GLUTEN?
REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE?
ACTIVITY 3.11
NOTE TOPIC 4 : CAKE
ACTIVITY : 4A
ACTIVITY : 4B
ASSESSMENT : 4A
ASSESSMENT : 4B
REFERENCE 4 : HOW TO BAKE A CAKE, WITH SCIENCE?
NOTE TOPIC 5 : PIE CRUST & FAULTS IN PASTRIES
ACTIVITY : 5A
ACTIVITY : 5B
ASSESSMENT : 5A
ASSESSMENT : 5B
REFERENCE 5 : HOW TO MAKE PIE DOUGH?
NOTE TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE
ACTIVITY : 6
ASSESSMENT : 6A
ASSESSMENT : 6B
REFERENCE 6 : PUFF PASTRY DOUGH
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