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Gr10-eHosp
Term 3
WEEK 10
Paying the Bill
Paying the Bill
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Paying the Bill
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Cereals
G10T1W1 Offline Content
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Week 1 Glossary
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The Cultural Diversity of South Africa’s Food and Beverage Industry
G10T1W2
G10T1W2
Indigenous Food
Appliances, Equipment and Utensils
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G10T1W3
Kitchen Hygiene
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G10T1W4
Recipes and Cooking Techniques
Recipes and Cooking Techniques
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G10T1W5
Mise-en-place in the kitchen
Mise-en-place
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G10T1W6
The South African food pyramid
SA Food Pyramid
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G10T1W7
Cooking Methods
Glossary
G10T1W8
G10T1W8
Sones and Muffins
Scones and muffins
G10T1W9
G10T1W9
Fruits
Fruits
G10T1W10
G10T1W10
Mise - en - Place for Buffets
Mise - en- Place for Buffets
G10T2W1
G10T2W1
Table - Setting for Buffet - Style Breakfast and Brunches
G10T2W2
G10T2W2
Pancakes, Waffles and Crumpets
G10T2W3
G10T2W3
Eggs
Eggs
G10T2W4
G10T2W4
Cereals
Cereals
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G10T2W4
Diary
Dairy
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G10T2W5
Tea and Coffee
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G10T2W7
Term 1 Gallery
Mise-en-Place in the Restaurant for Plated Service
Mise-en-Place in the Restaurant for Plated Service
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G10T3W1
Nutritional Value of Meals
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G10T3W2
The Principles of Meal Planning
The Principles of Meal Planning
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G10T3W3
The Principles of Menu Planning for Breakfast and Brunches
G10T3W4
G10T3W4
Table Setting for Light Meals
Table Setting for Light Meals
G10T3W5
G10T3W5
Minced Meat and Sausages
G10T3W6
G10T3W6
Pasta and Classic Pasta Sauce
G10T3W7
G10T3W7
Salads and Dressing
Salads and Dressings
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G10T3W8
Customer Relations
G10T3W9
G10T3W9
Paying the Bill
G10T3W10
G10T3W10
General Safety
G10T4W
General Safety ►
