Section: Learning Outcome 3: Store nectar and squash | FOPNS303: Nectar and Squash Production | RTB

Section outline

- Select activity Indicative Content 3.1: Measure Ingredients and water by-product standards
  
  Indicative Content 3.1: Measure Ingredients and water by-product standards Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 3.2: Mix ingredients as per Methods
  
  Indicative Content 3.2: Mix ingredients as per Methods Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures
  
  Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 3.4: Cool syrup/ diluted juice by the cooling requirement
  
  Indicative Content 3.4: Cool syrup/ diluted juice by the cooling requirement Interactive Content
  
  Students must
  
  Mark as done
- Select activity Assessments for LO 3
  
  Assessments for LO 3 Interactive Content
  
  Students must
  
  Mark as done