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  • REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE?
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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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REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE?

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