Page 237 - เอกสารประกอบหลักสูตรเพื่อพัฒนาอาชีพ Re - Skill และ Up - Skill กลุ่มอาชีพเกษตรกรรม
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กลุ่มอาชีพเกษตรกรรม
หลักสูตร การท�าอาหารคาวเพื่อสุขภาพ
233
5. จงบอกคุณค่าและประโยชน์ของวัตถุดิบการทำอาหารคาวปีกไก่ทอดคั่วขมิ้น
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6. จงบอกคุณค่าและประโยชน์ของวัตถุดิบการทำอาหารคาวน้ำพริกกระชายผัด
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7. จงบอกลักษณะรูปลักษณ์ รสชาติของอาหารคาวต้มโคล้งมะขามป้อมที่ได้จัดทำ พร้อมแนบภาพถ่าย
ประกอบ
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8. จงบอกลักษณะรูปลักษณ์ รสชาติของอาหารคาวปีกไก่ทอดคั่วขมิ้นที่ได้จัดทำ พร้อมแนบภาพถ่ายประกอบ
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9. จงบอกลักษณะรูปลักษณ์ รสชาติของอาหารคาวน้ำพริกกระชายผัดที่ได้จัดทำ พร้อมแนบภาพถ่ายประกอบ
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