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 of cooking in different methods, Heat effects on foods.
