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TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
STOP Sexual Harassment
STOP Sexual Harassment
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
View all
Courses
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
STOP Sexual Harassment
STOP Sexual Harassment
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
FOPNS303: Nectar and Squash Production
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DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 4: Package, label and store juice
Indicative Content 4.3: Label juices products
Indicative Content 4.3: Label juices products
◄ Indicative Content 4.2: Package juice according to the code of practice
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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
Indicative Content 1.3: Weigh raw materials as per product ratio 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 4.4: Store juice as per storing condition
Sources
Indicative Content 4.4: Store juice as per storing condition ►
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
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