May 2024

Descriptive Statistics: Numerical Measures

TU BHM 5th Semester Statistics Notes /

Course Contents: Measure of Location: Mean, Median, Mode, Partition values: Quartiles, Deciles, Percentiles, Selection of measure of locationMeasure of Dispersion: Range, Inter quartile Range, Quartile Deviation, Standard deviation, Variance, Coefficient of variation,Shape of the Distribution: Shape of the distribution by using Mean and Median, Five number summary, Box and whisker plot.Project Work: Descriptive statistics and […]

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Unit 6: Bread Fabrication​

BHM and IHM 1st Semester Food Production and Patisserie Notes /

This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”. Course Contents: Understanding Baking, Ingredients used in Bread making, Principles in bread making, Faults in bread making, Equipment used in bread making, Breads of world (Brioche,

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Unit 5: Food Commodities​

Uncategorized /

This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”. Course Contents:Introduction of food commodities,Fruits & Vegetables, its types,Controlling the changes in texture, flavor and nutrient loss,Milk, Milk treatment and Milk by product (Cream andits types,

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Unit 3: Principles of Cooking – Study Notes Food Production and Patisserie for BHM and IHM

BHM and IHM 1st Semester Food Production and Patisserie Notes /

This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”. Course Contents: Introduction of cooking, Aims and objectives of cooking, Transfer of heat, Methods of cooking including moist heat and dry heat and the basic rules

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