Week - 1 |
History of Outside Home Consumption Products, Ready to Cook Products Variety |
Week - 2 |
Industry viewpoint of Read to Cook Products, Ready to Cook Product Comparison with Traditional Products |
Week - 3 |
Traditional Soups and Ready to Cook Soups |
Week - 4 |
Traditional Basic Sauces and Ready to Cook Basic Sauces |
Week - 5 |
Traditional Pasta Sauces and Ready to Cook Pasta Sauces |
Week - 6 |
Traditional Savory and Read to Cook Savory |
Week - 7 |
Traditional Food Preparers and Ready to Cook Food Preparers |
Week - 8 |
Traditional Food Preparers and Ready to Cook Food Preparers |
Week - 9 |
Traditional Roux and Ready to Cook Roux |
Week - 10 |
Traditional Cold Sauces and Ready to Cook Cold Sauces |
Week - 11 |
Traditional Milky Desserts and Ready to Cook Milky Desserts |
Week - 12 |
Traditional Dough and Ready to Cook Dough |
Week - 13 |
Create a New Ready to Cook Products |
Week - 14 |
Create a New Ready to Cook Products |