UMTMOOC2018/16: REFERENCE 3A : WHAT IS GLUTEN?

UMTMOOC MICRO-CREDENTIAL MICRO-CREDENTIAL BOMBA AWARD

UMTMOOC Micro-Credential MOOC DALAMAN SEMESTER 2 2024/2025 SEMESTER 1 2025/2026 SEMESTER 2 2025/2026 SEMESTER 1 2026/2027 ASASI STEM (ISF)

How it works Verify

HOME

Announcements

Comments &amp; Feedbacks

Course Review &amp; 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 &amp; 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

Comments & Feedbacks

Course Review & Feedback

NOTE TOPIC 5 : PIE CRUST & FAULTS IN PASTRIES