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📁 Nutrition food technology Chapters & Textbooks 4
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Chapter 3: Food Commodities: Cereals, Tubers & Pulses
Prepares and cooks maize, millet, cassava, sweet potatoes, beans, and peas nutritiously.
Chapter 4: Methods of Cooking (Boiling, Steaming, Frying)
Applies moist and dry heat cooking methods and preserves heat-sensitive vitamins.