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HERBS, SPICES AND CONDIMENTS
| Institution | Technical and Vocational Education and Training |
| Course | DIPLOMA IN FOOD AND... |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | stephen oyake rabilo |
| File Type | |
| Pages | 9 Pages |
| File Size | 259.17 KB |
| Views | 468 |
| Downloads | 0 |
| Price: |
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Description
Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
define terms
Name types of herbs, spices and condiments
explain uses of herbs, spices and condiments
explain appropriate storage of herbs, spices and condiments
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