Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
MORE Video Tutorials
Animal Health
Crop Production
Domestic Electricity
Food Processing
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
VIDEO RESOURCES
Food & Beverages Operations: RTB tutorials
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
STOP Sexual Harassment
STOP Sexual Harassment
View all
Courses
MORE Video Tutorials
Animal Health
Crop Production
Domestic Electricity
Food Processing
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
VIDEO RESOURCES
Food & Beverages Operations: RTB tutorials
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
STOP Sexual Harassment
STOP Sexual Harassment
FOPNS303: Nectar and Squash Production
Home
Courses
DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 1: Prepare workplace and Materials
Indicative Content 1.3: Weigh raw materials as per product ratio requirements
Indicative Content 1.3: Weigh raw materials as per product ratio requirements
◄ Indicative Content 1.2: Prepare fruits and vegetables as per standards and product requirements
Jump to...
Jump to...
Announcements
Introduction
Indicative Content 1.1: Selection of materials, tools and equipment used in nectar and squash
Indicative Content 1.2: Prepare fruits and vegetables as per standards and product requirements
Assessments for LO 1
Indicative Content 2.1: Peel/cut/core the fruits
Indicative Content 2.2: Extract juice according to protocol
Indicative Content 2.3: Filtrate juice by the juice filtration procedure
Assessments for LO 2
Indicative Content 3.1: Measure Ingredients and water by-product standards
Indicative Content 3.2: Mix ingredients as per Methods
Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures
Indicative Content 3.4: Cool syrup/ diluted juice by the cooling requirement
Assessments for LO 3
Indicative Content 4.1: Prepare containers as per hygienic requirements
Indicative Content 4.2: Package juice according to the code of practice
Indicative Content 4.3: Label juices products
Indicative Content 4.4: Store juice as per storing condition
Sources
Assessments for LO 1 ►
Nectar and Squash Production
Course Overview
Learning Outcome 1: Prepare workplace and Materials
Learning Outcome 2: Make nectar and squash
Learning Outcome 3: Store nectar and squash
Learning Outcome 4: Package, label and store juice
References
Home
Calendar
Data retention summary
Get the mobile app