تخطى إلى المحتوى الرئيسي
إذا تابعت تصفح هذا الموقع ، فأنت توافق على سياساتنا:
Privacy Policy
استمر
x
Pastry and Bakery
0%
وضع التركيز مفعل. انقر على "X" في الأسفل إلى اليمين لإغلاقه.
السابق
REFERENCE 6 : PUFF PASTRY DOUGH
HOME
Announcements
Comments & Feedbacks
Course Review & Feedback
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
التالي
واجهة جانبية
Categories
جميع الفئات
MOOC DALAMAN
SEM 1/2021/2022
SEM 2/2021/2022
SEM 3/2021/2022
SEM 3 2021/2022
SEM 1/2021/2022
SEM 1/2022/2023
SEM 1 2022/2023
SEM 2/2022/2023
SEM 2 2022/2023
SEM 3/2022/2023
SEM 3 2022/2023
SEM 1/2023/2024
SEM 1 2023/2024
SEM 2/2023/2024
SEM 2 2023/2024
SEM 1/2024/2025
SEM 1 2024/2025
SEM 2/2024/2025
SEM 2 2024/2025
SEM 1/2025/2026
SEM 1 2025/2026
SEM 2/2025/2026
SEM 2/2025/2026
SEM 1/2026/2027
Micro credential Courses
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
الصفحة الرئيسية
التقويم
About
UMTMOOC
MICRO-CREDENTIAL
MICRO-CREDENTIAL BOMBA
AWARD
Course
UMTMOOC
Micro-Credential
MOOC DALAMAN
SEMESTER 2 2024/2025
SEMESTER 1 2025/2026
SEMESTER 2 2025/2026
SEMESTER 1 2026/2027
ASASI STEM (ISF)
Certification
How it works
Verify
Contact Us
Kopere Dashboard
بحث
بحث
بحث
بحث
اغلاق
تبديل إدخال البحث
العربية (ar)
Bahasa Melayu (ms)
English (en)
Tamil (ta)
العربية (ar)
简体中文 (zh_cn)
أنت الآن تدخل بصفة ضيف
تسجيل الدخول
Categories
طي
توسيع
جميع الفئات
MOOC DALAMAN
SEM 1/2021/2022
SEM 2/2021/2022
SEM 3/2021/2022
SEM 3 2021/2022
SEM 1/2021/2022
SEM 1/2022/2023
SEM 1 2022/2023
SEM 2/2022/2023
SEM 2 2022/2023
SEM 3/2022/2023
SEM 3 2022/2023
SEM 1/2023/2024
SEM 1 2023/2024
SEM 2/2023/2024
SEM 2 2023/2024
SEM 1/2024/2025
SEM 1 2024/2025
SEM 2/2024/2025
SEM 2 2024/2025
SEM 1/2025/2026
SEM 1 2025/2026
SEM 2/2025/2026
SEM 2/2025/2026
SEM 1/2026/2027
Micro credential Courses
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
الصفحة الرئيسية
التقويم
About
طي
توسيع
UMTMOOC
MICRO-CREDENTIAL
MICRO-CREDENTIAL BOMBA
AWARD
Course
طي
توسيع
UMTMOOC
Micro-Credential
MOOC DALAMAN
SEMESTER 2 2024/2025
SEMESTER 1 2025/2026
SEMESTER 2 2025/2026
SEMESTER 1 2026/2027
ASASI STEM (ISF)
Certification
طي
توسيع
How it works
Verify
Contact Us
Kopere Dashboard
توسيع الكل
طي الكل
قائمة الدورة
فتح فهرس المقرر
UMTMOOC2018/16
TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE
REFERENCE 6 : PUFF PASTRY DOUGH
REFERENCE 6 : PUFF PASTRY DOUGH
متطلبات الإكمال
التأشير بأنه منجز
أنقر
REFERENCE 6 : PUFF PASTRY DOUGH
لفتح المورد.
النشاط السابق
القفز إلى النشاط
القفز إلى النشاط
Announcements
Comments & Feedbacks
Course Review & Feedback
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?
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
