Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
Trainee Manual
LEVEL3
LEVEL 4
LEVEL5
View all
Courses
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
Trainee Manual
LEVEL3
LEVEL 4
LEVEL5
FOPNS303: Nectar and Squash Production
Home
Courses
DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 3: Store nectar and squash
Indicative Content 3.4: Cool syrup/ diluted juice by the cooling requirement
Indicative Content 3.4: Cool syrup/ diluted juice by the cooling requirement
◄ Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures
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
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
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 3 ►
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
