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Food Production (General) 2nd Semester: Trade Theory

By:

National Instructional Media Institute (NIMI)

Contributor(s):

DGT, MSDE, Govt of India

Material type:

TextPublisher number: National Instructional Media Institute (NIMI) | 2018-19Publication details: Chennai National Instructional Media Institute (NIMI) c 2014; 2016Description: 64ISBN:

CTS261

Subject(s):

DDC classification:

641.3 NIM

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015546
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015547
Books	BSDU Knowledge Resource Center, Jaipur	Not for Loan	641.3 NIM (Browse shelf(Opens below))	Not For Loan	015548
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015549
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015550
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015551
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015552
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015553
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015554
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015555
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015556
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015557
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015558
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015559
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015560
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015561
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015562
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015563
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015564
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015565
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015566
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015567
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015568
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015569
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015570
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015571
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015572
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015573
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015574
Books	BSDU Knowledge Resource Center, Jaipur General Stacks		641.3 NIM (Browse shelf(Opens below))	Available	015575

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Contents
Module 1: Basic kitchen Practices
Module 2: Cuts of Vegetables & Cooking Practices
Module 3: Basic Preparation of Different Menus
Module 4: Basic Stock and Sauces Practices

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