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Kitchen Hygiene: Personal, Food and Chef Uniform (BHA101 Notes)

Kitchen Hygiene: Personal, Food and Chef Uniform (BHA101 Notes)

Sumit Manwal - FOOD PRODUCTION

Sumit Manwal November 01, 2026

Thickening Agents in Cooking: Types and Uses

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Thickening Agents in Cooking: Types and Uses

SUMIT MANWAL - FOOD PRODUCTION

SUMIT MANWAL November 20, 2019

Raising Agents in Baking: Types and Examples

Raising Agents in Baking: Types and Examples

SUMIT MANWAL - FOOD PRODUCTION

SUMIT MANWAL November 20, 2019

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Types of Stock: White, Brown, Fish and Veg (BHA101)

Types of Stock: White, Brown, Fish and Veg (BHA101)

Sumit Manwal - FOOD PRODUCTION

Sumit Manwal November 15, 2026

Proprietary Sauces, Contemporary Sauces and Deglazing (BHA101)

Proprietary Sauces, Contemporary Sauces and Deglazing (BHA101)

Sumit Manwal - FOOD PRODUCTION

Sumit Manwal November 15, 2026

Microwave Cooking: Principles, Containers, Pros and Cons (BHA101)

Microwave Cooking: Principles, Containers, Pros and Cons (BHA101)

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Sumit Manwal November 14, 2026

Heat Transfer in Cooking: 4 Methods with Exam Examples

Heat Transfer in Cooking: 4 Methods with Exam Examples

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Sumit Manwal November 13, 2026

Role of Water in Cooking: pH, Hard Water and Uses (BHA101)

Role of Water in Cooking: pH, Hard Water and Uses (BHA101)

Sumit Manwal - FOOD PRODUCTION

Sumit Manwal November 12, 2026

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Types of Stock: White, Brown, Fish and Veg (BHA101)

By Sumit Manwal, Founder, Hospitality Vacancy | Updated: 15 November 2026 (IST) Syllabus reference: BHA101, Semester…

November 15, 20260

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About Sumit Manwal

Sumit Manwal

Founder of Hospitality Vacancy (Dehradun, 2017) with 20+ years in hospitality. Recipient of the Dainik Jagran inext Uttarakhand Ratan Samman. Practical hotel career advice, interview tips and Gulf hotel job guidance.

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