Unit 4 - Food preparation
4.4. Texture‐modified foods preparation techniques and equipment
The aim of
this module is to learn about texture‐modified foods preparation
techniques and equipment 
Learning outcomes
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To choose the best cooking methods to achieve the necessary texture
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To apply equipment for the production of modified food
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To know new advanced food production methods
Contents (PPT/PDF 30 slides)
(Source: https://www.istockphoto.com)