Section: Learning Outcome 2: Select Ingredients for Menu Items | FBOMP301: Kitchen Mise en Place | RTB

Section outline

- Select activity Indicative Content 2.1: Identification of Food Commodities
  
  Indicative Content 2.1: Identification of Food Commodities Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities
  
  Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 2.3: Food Flavourings and Seasonings
  
  Indicative Content 2.3: Food Flavourings and Seasonings Interactive Content
  
  Students must
  
  Mark as done